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So easy and so flavorful! Cooked low + slow in the crockpot. Perfect for tacos, burritos, quesadillas, and more!
Traditionally made in an underground oven (just saw this on 911 Lone Star), barbacoa meat (usually beef, sheep or goat) is a classic Mexican dish left to cook undisturbed overnight until the meat is very tender.
I have tried many variations throughout the years but I found that this slow cooker version is my absolute favorite. Cooked low and slow for 8-9 hours, the meat comes out incredibly melt-in-your-mouth tender, falling apart and shredding so easily.
Now how is this served? Well, the possibilities are truly endless. You can serve them with burritos + burrito bowls, tacos, quesadillas, nachos, and even salads.
I personally like to serve them with a base of cilantro rice and chips for dipping purposes. But that’s just me. The world is your oyster and this can be served however you would like. I had a friend serve this in a Ziploc sandwich bag and it was the best “meat bag” I had ever laid eyes on.
Tag @damn_delicious on Instagram and hashtag it #damndelicious!