Slow Cooked Barbacoa Pork Recipe

In the realm of Mexican cuisine, few dishes can rival the succulent and flavorful experience of slow-cooked Barbacoa Pork. Originating from the rich culinary traditions of Mexico, this tender and aromatic meat has been delighting palates for generations. Today, I’m bringing the authentic flavors of barbacoa pork to your kitchen with a slow-cooked recipe that will leave you craving more. Get ready to savor the rich and aromatic flavors of tender, shredded pork that can be enjoyed in a variety of ways.

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 cup diced onion

• 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!

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