Sometimes you just need to torture yourself with incredible smell coming from the kitchen for an entire day. Am I right? This weekend we used up our last two pork roasts that have been taking up freezer space to make our own slow cooker pork barbacoa. This tastes better than the barbacoa from Chipotle.

This was so easy to make, I just let the pork roasts thaw in the refrigerator for a few nights (but room temp before prepping would be fine.) Then we browned and marinaded the pork on Saturday night and enjoyed our barbacoa on Sunday afternoon. My favorite part is that you marinade it right in the slowcooker crock so your task on Sunday is just to set it in the crock pot on low when you wake up.

We used it in some simple street tacos, with pico de gallo, sour cream, and cheese.

This morning we’re using leftovers in breakfast burritos.

Tonight I’m using the leftovers in fried rice.

Tomorrow I’m using the leftovers in burrito bowls.

This makes a whole lot of food and it’s pretty darn awesome.

Slowcooker Pork Barbacoa

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Ingredients Method

Ingredients

  

• 6 to 8 pounds pork roast trimmed of excess fat and cut into 2 inch cubes
• 1 tablespoon olive oil
• 1 can chipotles in adobo with sauce
• 1 large white onion peeled and roughly chopped
• 10 cloves garlic peeled
• 1 cup lager beer
• 2/3 cup apple cider vinegar
• 1/4 cup lime juice or fresh juice of 1 lime
• 2 tablespoons cumin
• 2 tablespoons oregano
• 1/2 teaspoon ground cloves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 3 bay leaves

Method

 

1. Brown pork in olive oil, do this in small batches to avoid an overcrowded pan. Place browned pieces directly into slowcooker crock.
2. Meanwhile, work on your marinade. Add the chipotles in adobo, onion, garlic, beer, apple cider vinegar, lime juice, cumin, oregano, ground cloves, salt, and black pepper to a blender and blend on high until smooth.
3. Once pork is all browned top with bay leaves, pour marinade on top.
4. Refrigerate covered overnight.
5. Add the crock to the slow cooker in the morning and cook on low until pork shreds with a fork, about 6-8 hours.
6. Discard bay leaves and shred pork.