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


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


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 !!)

About Mexican pork "barbacoa"

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