Slow Cooker Barbacoa Recipe |
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4.95 from 19 votes

Barbacoa Recipe

Rich and Spicy Barbacoa Recipe: Traditional Caribbean Beef Barbacoa made in the crockpot! Served with warm tortillas and lime wedges!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: Caribbean
Servings: 10
Calories: 369kcal
Author: Sommer Collier



  • In a large pot or bowl, soak the dried chiles in 2 cups of boiling water. Place a small dish over the top to help keep the chiles submerged. Soak for 10 minutes, until tender. Carefully remove the stems and seeds. Reserve the chile water.
  • Place the softened chiles, chipotle chiles, onion, garlic, vinegar, and brown sugar in the blender. Pour the chile water over the top. Puree until smooth.
  • Place the chuck roast in a large slow cooker. Add the bay leaves, cumin, salt, oregano, pepper, allspice, and cinnamon. Pour the chile puree over the top. Cover the slow cooker and turn on high for 4-6 hours, or on low for 8-12 hours.
  • Once the roast is fork-tender. Shred the beef into the chile sauce. Cover and keep warm until ready to eat.
  • To serve: Spoon beef barbacoa onto two layered corn tortillas. Top with diced onions and cilantro and serve with a lime wedge.



This recipe freezes well!


Serving: 2tacos | Calories: 369kcal | Carbohydrates: 9g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 927mg | Potassium: 752mg | Fiber: 1g | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 28.7mg | Calcium: 69mg | Iron: 4.9mg