Crock Pot Barbacoa Pork
This is pure pork, unbelievable! Garlicky, super moist, super tender, super juicy… This barbacoa-style pork is braised low and slow and simmered for hours in serious Mexican flavors like chipotle in adobo sauce, cumin, oregano and lots of lime juice and cilantro. The result? Melts in the mouth and breaks down meat that even a toothless person can chew!
Imagine having a jar full of this deliciousness. Tacos, burritos, quesadillas, burrito bowls, enchiladas… your choice of dishes is huge!! With a big game day coming up, you NEED this for your taco station. Minimal effort, high praise… my guarantee! And the best part: you don’t even cook it. It’s your best friend in the kitchen that does all the work…
YOUR BELOVED CROCK POT!!
Seriously, the clay pot has been my best friend since I moved to America. I love the concept of applying it in the morning and forgetting about everything. But after a few hours it’s hard to forget because the whole house starts to smell divine and I inevitably get the urge to take a look inside to see what it’s like (although I try my best not to do that often). , as it can restore your emotions). temperature and cooking time).
I thought of barbacoa pork because I had a nice Boston pork roast in my freezer. Barbacoa is more often associated with beef. I love my barbacoa steak, but since I had pork instead I thought why not? You can’t go wrong with pork, with so much fat and juice, along with the traditional barbacoa flavors… and I was right! It is absolutely finger licking good!
I mean, even if you just roast pork with salt, pepper, and a few cloves of garlic (we do that a lot, by the way), it’s so good. Now when you add barbacoa sauce, which you do with spicy and smoky chipotle peppers in adobo sauce, with some herbs and lime juice, onions, cilantro and apple cider vinegar…talk about some serious flavors!
What is Barbacoa?
Traditionally, barbacoa is meat, usually beef, goat or lamb, that is slowly cooked with spices and ground up to fill tacos, burritos or other Mexican dishes. Mexican barbacoa is usually steamed in an underground pit/oven, but is sometimes cooked over an open fire until the meat is tender and juicy. It is usually served with warm corn tortillas, guacamole and salsa. But the Caribbean also has a passion for barbacoa, as it is believed to have originated in Barbados centuries ago.
The word “barbecue” comes from the Caribbean word “barbacoa”. Originally, barbacoa was not a way of cooking, but rather the name of a wooden structure that the Caribbean Taino Indians used to smoke their food. Spanish explorers brought the word barbacoa back to Spain and somehow it crept back into Mexico and Mexican cuisine! But does it really matter? All that matters are the amazing flavors my crockpot worked all day to create…
So without further history lessons, here are the ingredients to throw in your crockpot:
Pork Tenderloin – Perfect for large crowds, parties and gatherings or simply for leftovers and endless meals.
Chipotle Peppers in Adobo Sauce – They come in a can and are nothing more than smoked jalepeños in adobo sauce. Although the peppers are spicy, the sauce is not spicy. But you need them for the smoky flavor. You can of course use more or less, but I like well-seasoned barbacoa, so use 6-7 peppers.
Onion – minced meat.
Cloves – I grind them coarsely in the mortar and pestle. A whole clove of garlic – about 12 cloves… yes, that’s how much you need for that much pork.
Apple Cider Vinegar – For some acidity.
Beef Broth – Think flavors…lots of them.
Cumin – a Mexican favorite.
Oregano – another Mexican favorite.
salt and pepper Coriander – MUST (optional, only if you hate it).
Lime juice – another acid.
Bay leaf – A little more flavor.
How to make Crock Pot Barbacoa Pork
We always brown the piece of meat a little before putting it in the slow cooker. This adds an extra layer and depth to the flavor. However, it is optional and up to you if you want to take this step. We can warmly recommend it. If you do this, heat a large frying pan with a little oil over medium heat. Add the pork and brown for 2-3 minutes on each side.
You can simply add all the ingredients to the pot, but I like to quickly blend them (except the bay leaves) in my grinder to make the delicious barbacoa. Sauce. Then I just pour it over the meat along with the bay leaves.
I like the low setting on my slow cooker because I like to cook it slow and on low…for about 8 hours. You also have the option to cook your crockpot in the high version, which takes about 5 hours.
When done, your pork will be cooked through and fall apart easily. Simply shred your pork and mix it with the juices in the crockpot. This is a great feast where you don’t have to depend on the crowd. Once it’s ready, just place it in your taco station and you’re ready to start the big game.
Ingredients quantity for making Crock Pot Barbacoa Pork
5 pounds of pork tenderloin
6-7 chipotle peppers in adobo sauce
1 large onion, chopped
10-11 cloves, ground
Whole garlic clove, about 12 cloves
1/2 cup apple cider vinegar
1/4 cup lime juice
1 dl beef broth
2 tbsp cumin powder
2 tablespoons of oregano
4 bay leaves
1 tsp black pepper
1 tsp salt A handful of cilantro, chopped.
Instructions for making Crock Pot Barbacoa Pork
1.Heat oil in a large frying pan over medium heat.
2.Brown the meat for about 2-3 minutes per side. (Voluntary)
3.Crush the cloves with a mortar and pestle. Mix all ingredients for the sauce except bay leaves in a grinder or food processor. (Voluntary)
4.Place pork in the pot and cover with sauce. Cook on low for 8 hours or high for 5 hours.
Shred the pork with a fork and mix well with the sauce.
Can we store
Yes! It can store in referigerator wonderfully. As it sits, the flavor is accentuated and it’s just as delicious as leftovers. Use within 3 days.
Calories 545 Total fat 37g Saturated fatty acids 13g Trans fats 0g Unsaturated fat 20 g cholesterol 163 mg carbohydrates 7g fiber 2g Sugar 1g protein 45g
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