Slow Cooked Barbacoa Pork Recipe

If you're looking for an easy, flavor-packed, and ultra-tender pork recipe, this Slow Cooker Pork Barbacoa is a game-changer! Inspired by the rich, smoky, and slightly spicy flavors of traditional Mexican barbacoa, this dish features juicy, slow-cooked pork infused with a bold blend of chipotle, garlic, citrus, and aromatic spices. Whether you’re making barbacoa tacos, burrito bowls, nachos, or meal-prep-friendly protein, this versatile shredded pork is perfect for a variety of dishes.

Using a slow cooker makes this barbacoa pork recipe incredibly easy—just set it and forget it while the meat slowly cooks to fall-apart perfection. Unlike traditional barbacoa, which is typically cooked underground, this method gives you the same tender, juicy texture and deep, smoky flavor with minimal effort.

Whether you're planning a taco night, a crowd-pleasing party dish, or a make-ahead protein for busy weeknights, this Slow Cooker Pork Barbacoa will become a staple in your kitchen.

Slow Cooked Barbacoa Pork Recipe

Ingredients

• 3 lbs. Pork Shoulder

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried leaf oregano

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground cloves

• 2 bay leaves

• 2 garlic cloves, minced

• 2 chipotle peppers, minced from a can of chipotle peppers

• 1 tablespoon adobo sauce, the sauce from the can of chipotle peppers

• 1/2 white onion, diced

• 1/2 cup water

Instructions

1. Heat a large skillet over medium-high heat then brown the pork on all sides once the pan is hot.

2. Immediately after, add the pork to your crock pot and sprinkle with salt, oregano, cumin, and cloves. Add in the bay leaves (these will be removed later), minced garlic, onions, chipotle peppers, and adobo sauce, then add the water and cover.

3. Cook on low for 8-10 hours (preferred) or on high for 5-6 hours, without opening the lid during the cooking time.

4. Once the roast is done cooking, remove and discard the bay leaves and shred the meat with 2 forks.

5. Add the shredded meat back into the juices and either store in the fridge for later or use immediately on tacos, burritos, quesadillas, or any way you please!