Mexican pork "barbacoa"

Mexican Pork Barbacoa Recipe

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Laura Fernandez


Argentinian inspiration on mexican food ....

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6 - 8
25 Min
10 Hr
Slow Cooker Crock Pot


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6 -8 lb
pork shoulder butt
1 can(s)
chipotle pepper
1 - 2 c
orange juice
1 tsp
1 tsp
black pepper
1/3 c
1 can(s)
tomato sauce

How to Make Mexican pork "barbacoa"


  • 1Set the slow cooker in slow , use a liner and put the pork with the part down. Add salt and pepper and rub the meat.
  • 2In a blender , puree together the chipotle peppers ( I use the whole can , but my husband is mexican !! Choose 1 or 2 peppers !! ) , tomato puree and orange juice. Add the sugar and mix again. The spiciness level should be to your taste .
  • 3Pour over the pork , let cook for about 10 hs. ( I do it overnight) , it's ready when the meat falls from the bone.
  • 4Serve mexican style : "barbacoa" is served as a stew , in bowls ( meat and juices) , with chopped onion and cilantro to add on the plate.
    You can also take the meat and served in soft, warm corn or flour tortillas as tacos.
  • 5You can also add some chicken or tomato bouillion ( about a cube ) to the chipotle mixture while blending , for extra flavor.
  • 6Enjoy !!
    ( You can always freeze the leftovers in bags !!)

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About Mexican pork "barbacoa"

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Heirloom

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