Slow Cooker Barbacoa

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There’s a Tex-Mex restaurant here in San Antonio that we visit every Sunday afternoon after Church, It’s called Los Generales. I am not exaggerating, we go every.single.Sunday. They know us by name, they even know what we like to drink and eat. The food is great, we love the staff, the music guy plays “Let it go” is my daughter asks for it;  It’s out little TexMex family. So, last Sunday we had just sat at our table when our sweet waitress tells me with a concerned face “I’m sorry ma’am, I know you like getting barbacoa but we just ran out of it”… Say, what??!!! Well, It actually sounded more like “Discuple, se que a usted le gusta ordenar barbacoa pero se no acaba de terminar“. The language doesn’t make it less disappointing, ok?. I just love barbacoa!! I had to settle for chorizo and eggs that day, which don’t get me wrong, it was delicious, best chorizo ever! but it wasn’t what my heart was after, or should I belly? Anyway, I was at the grocery store the other day and I was walking by the meat section looking for inspiration when I saw a big piece of chuck roast, perfect!!! I am going to make barbacoa and It’s going to  be delicous. 

I have made it many times before, and it turns out really, really good. The slow cooker makes it so tender and jucy, just like barbacoa should be. And it is also super easy, I mean, slow cooker.. easy! right?. 

Start by soaking a guajillo pepper in hot water for a few minutes until it becomes soft. I previously took all the seeds out. 
After the pepper is done, get ready to make the sauce that is going to season the chuck. Add the guajillo pepper, onion, garlic, oregano, water and spices and blend until very smooth. 
Strain the sauce before adding it to the meat. The skin of the guajillo pepper is thick and waxy, sometimes it doesn’t completely blend. It doesn’t bother me but it does to some people so, strain the sauce and add it to the meat.  Add one bay leaf on top of the meat. 
This is after eight hours. I didn’t disturb the meat at all. Take the bay leaf out and place the meat in a bowl big enough to allow you to shred the meat with no problem.
Grab two forks and start shredding the meat, you really don’t have to do much, it is so tender it falls apart on its own. If you want your barbacoa extra juicy add some of the liquid you reserve and discard the rest. 

Take that, Los Generales! Just kidding, I’ll be there Sunday. But seriously, my barbacoa is really good! and the best part is all the things I can make with it; tacos, tortas, burritos, with scramble eggs, in Mexican sauce.. uh, so good! 


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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