Slow Cooker Barbacoa Tacos
Slow Cooker Barbacoa Tacos is a delicious and easy recipe. The pork is tender and flavorful, and the tacos are perfect for a weeknight meal or party.
Slow Cooker Barbacoa Tacos is a delicious and easy recipe. The pork is tender and flavorful, and the tacos are perfect for a weeknight meal or party.
- Carbohydrate 16.4791200139306 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.0201600000170423 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (17g)
- Sodium 4.70400000397653 mg
- Sugar 16.4791200139306 g
- Trans Fat 0 g
- Calories 64 calories
Step-by-step
- Whisk mix together
- Pour mix over pork butt in slow cooker
- cover cooker with lid and cook on LOW for 7-8 HOURS
- Remove Pork Butt from slow cooker
- Remove fat from roast and shred
- Remove extra fat from slow cooker solution
- Return Butt to slow cooker for 1-3 HOURS on warm
- Strain broth
- serve in tacos/nachos/etc.
Traditional barbacoa relies on beef cheek or goat pit-roasted underground until the collagen completely breaks down. This adaptation utilizes pork butt in an enclosed appliance to achieve similarly tender results. Long, slow thermal exposure converts tough connective tissue into gelatin. Liquid chicken broth combined with tomato paste creates a braising environment that keeps the meat moist throughout the extended cooking cycle. Brown sugar balances the acidity of the tomato and the heat of the chili powder.
Accompaniments and Assembly
Selecting the right toppings transforms simple shredded meat into a balanced meal. Raw diced white onions add necessary crunch and sharpness to cut through the rich pork. Cilantro provides herbal brightness. Cotija cheese or queso fresco introduces salinity without heavy moisture. Warm corn tortillas hold up structurally against the braising juices better than flour alternatives. Lime wedges squeezed over the top activate the spices and brighten the overall flavor profile.
- Skim excess fat from the surface of the cooking liquid using a wide spoon before returning the shredded meat to the pot.
- Store leftover shredded pork in an airtight container with a portion of its cooking liquid for up to four days in the refrigerator.
- Shred the meat while it remains warm so the muscle fibers separate easily without tearing.
- Reheat portions gently in a skillet over medium-low heat until the internal temperature reaches 165 degrees Fahrenheit.
