Shredded Pork Barbacoa
Transform your next meal with the bold, smoky flavors of Shredded Pork Barbacoa, a melt-in-your-mouth dish that's truly irresistible. Made with tender, slow-cooked pork shoulder seared to perfection and infused with an aromatic blend of chipotle peppers, adobo sauce, garlic, and warming spices like cumin and cinnamon, this recipe delivers a savory-sweet flavor explosion. The barbacoa sauce, brightened with a splash of apple cider vinegar and fresh lime juice, creates a rich, tangy base that seeps into the pork during its eight-hour slow cooker journey. Perfect for tacos, burritos, or bowls, this versatile dish is easy to make for a crowd—and even better with toppings like fresh cilantro and creamy avocado. With only 20 minutes of prep time, this Shredded Pork Barbacoa is the ultimate set-it-and-forget-it recipe that will bring restaurant-quality meals to your dinner table!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 Garlic cloves, minced
- 2 Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce (from the chipotle can)
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 pinch Ground cinnamon
- 1.5 cups Beef or chicken broth
- 2 Bay leaves
Instructions
Cut the pork shoulder into large chunks (about 3-4 inches each) to ensure even cooking.
Season the pork generously with salt and black pepper on all sides.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the pork pieces on all sides until browned, about 2-3 minutes per side. Work in batches if necessary and set the seared pork aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
In a blender or food processor, combine the chipotle peppers, adobo sauce, apple cider vinegar, lime juice, ground cumin, oregano, cinnamon, and 1/2 cup of the broth. Blend until smooth to create the barbacoa sauce.
If using a slow cooker, transfer the seared pork to the slow cooker. Pour the blended barbacoa sauce over the pork, followed by the remaining 1 cup of broth. Add the bay leaves to the pot.
Cover the slow cooker and cook on low for 8 hours or on high for 5-6 hours until the pork is fork-tender and easily shreds.
Once cooked, remove the bay leaves and discard them. Shred the pork directly in the pot using two forks, mixing it thoroughly with the sauce.
Taste and adjust seasoning with additional salt or lime juice if needed.
Serve the shredded pork barbacoa warm in tacos, burritos, or over rice with your favorite toppings such as cilantro, diced onions, and avocado.
Nutrition Facts
Calories |
4906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.5 g | 504% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 5528 mg | 240% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.7 g | ||
| Protein | 333.0 g | 666% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5452 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
