You know there's nothing better than sinking your teeth into some slow-cooker, Barbacoa that practically melts in your mouth. And the best part? It's as easy as throwing everything into a slow cooker and letting it work its magic. So, dust off that slow cooker, crank it up to high, and let's get this BBQ party started!
First things first, let's talk about protein. Whether you're team beef, pork, chicken, or even tofu, this versatile recipe has got you covered. Trust me, the flavor profile is off the charts. Pour that saucy goodness over your meat, let it simmer on low for eight hours, and Boom Done! You’ve got yourself a BBQ masterpiece.
The salsa verde coleslaw pairs beautifully with the rich, smoky flavors of the BBQ, and the crunchy coleslaw adds the perfect textural contrast. Serve it all up on some toasted buns, and you'll have a BBQ sandwich that's nothing short of legendary. This is the kind of meal that not only fills your belly but also sparks conversations and creates memories. So go ahead, give it a try, and don't be surprised when your friends and family start asking for your secret recipe. Cheers to a BBQ experience you'll want to relive all year round!
Ingredients:
8-10 pounds of pork butt
1 teaspoon of lard
1 teaspoon of salt
1 teaspoon of black pepper
4 Guajillo chiles
4 Ancho chiles (or Pasilla chiles if Ancho is unavailable)
3 cloves
1 tablespoon of Mexican oregano
1 tablespoon of ground cumin
2 tablespoons of chicken bouillon
3/4 cup of apple cider vinegar
1/2 cup of water
4 garlic cloves 1 diced onion
3 bay leaves
For Serving: Buns (your favorite type) or Corn Tortillas if you want to make tacos!
Cilantro
Lime juice
Coleslaw Ingredients:
1 cup of salsa verde (store-bought or homemade)
1/2 cup of mayonnaise or yogurt
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 head of green cabbage, finely shredded
1/2 head of purple cabbage, finely shredded
1 large carrot, grated
1/4 cup chopped cilantro
1 green apple, chopped (optional for a sweet twist)
Pickled purple onions Ingredients:
1 large red (purple) onion
Pinch of salt
Lemon or lime juice
Slow Cooker Barbacoa Instructions:
Place your slow cooker on high. Add 1 tsp of lard to the slow cooker.
Next, chop the pork butt into smaller pieces. Season the pieces with 1 tsp of salt and 1 tsp of black pepper. Ensure that all pieces are evenly coated with the seasonings. Add the seasoned pork pieces into the slow cooker with the hot lard.
To make the Barbecue Sauce, place the burner on medium heat, toast the Guajillo and Ancho chiles (or Pasilla chiles if using) briefly to bring out their flavor. Remove the seeds and stems from the chiles.
Soak the chiles in hot water for 8-10 minutes until they are soft. In a blender, combine the soaked chiles, 3 cloves, 1 tablespoon of Mexican oregano, 1 tablespoon of ground cumin, 2 tablespoons of chicken bouillon, 3/4 cup of apple cider vinegar, and 1/2 cup of water. Blend the mixture until smooth.
Pour the blended barbecue sauce over the pork pieces in the slow cooker. Rinse the blender with a bit of water and add it to the slow cooker to get all the sauce. Mix the pork and sauce in the slow cooker to ensure all pieces are well-coated. Add 4 garlic cloves, 1 diced onion, and 3 bay leaves to the slow cooker. Stir to combine all ingredients.
Set the slow cooker to low and cook for 8 hours or until the meat is tender! . After cooking, the pork should be tender and easy to shred. Mix the pork to achieve a combination of shredded and chunky pieces.
Toast your favorite buns slightly to prevent them from getting too soggy, unless you prefer them soaked. Place the shredded pork on the toasted buns. Add cilantro, pickled purple onions, and a squeeze of lime juice. Add coleslaw with chopped green apple for a unique twist.
Salsa Verde and Green Apple Coleslaw Instructions:
In a bowl, mix together the salsa verde, mayonnaise (or Greek yogurt), lime juice, salt, and black pepper until well combined.
In a large bowl, combine the shredded green cabbage, purple cabbage, grated carrot, and chopped cilantro. If you're using green apples, add it to the bowl as well.
Pour the dressing over the vegetable mixture and toss everything together until the vegetables are well coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together
Pickled onions Instructions:
Slice red onions, add a pinch of salt and enough lime to coat the onions. Allow them to rest in the refrigerator until you’re ready to serve.
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