Crockpot Barbacoa Tacos With Fresh Pico de Gallo #PinterestRemakes
Prep time
Cook time
Total time
The flavors in this slow-cooked barbacoa combine perfectly with the cool, fresh taste of homemade pico de gallo.
  • 3 pounds chuck roast, cut into medium chunks (bigger than bite-sized)
  • 4 cloves garlic, minced
  • 2 dried chipotle peppers, chopped
  • ¼ cup adobo sauce
  • ⅓ cup chopped hatch chiles OR 1 (4-ounce) can chopped green chiles
  • 1 cup white onion, finely chopped
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ tsp ground cloves
  • ½ cup beef broth
  • 4 medium ripe tomatoes, chopped
  • 1 medium white onion, chopped
  • ¼ cup chopped fresh cilantro (or to taste)
  • 2 cloves garlic, minced
  • 1 teaspoon lime juice
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  1. Combine all barbacoa ingredients (chuck roast through beef broth) in slow cooker and toss lightly. Cover and cook on low for 6-8 hours or high 3-4 (I highly recommend planning ahead and cooking on low - the results are worth it!).
  2. While barbacoa is cooking, prepare the pico de gallo by adding chopped tomatoes, onion, cilantro, garlic, lime, salt and pepper in a medium mixing bowl. Toss gently and refrigerate, covered, til ready to serve. I recommend preparing the pico at the beginning of the barbacoa cooking time to allow the flavors to combine.
  3. When meat is finished cooking, shred with 2 forks (mine was so tender that I this step was very easy). Remove bay leaves and discard. Return shredded beef to crock pot with juices and turn heat to high for about 10-15 minutes.
  4. Serve barbacoa in a soft tortilla shell with hot rice, pico de gallo, and any other toppings that suit your taste: cilantro, sour cream, guacamole, etc.
Recipe by Food Fun Family at