Slow Cooker Barbacoa Beef on Steamed Buns

Slow Cooker Barbacoa Beef

The Rub

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1. Cut chuck roast into 3 to 4-inch chunks and place in a crockpot. Sprinkle in salt and pepper.
2. Add cumin, chipotle powder and cinnamon.
3. Toss in one chopped onion and 4 chopped garlic cloves
4. Chop the chipotle pepper in adobo sauce and add to the pot.

Cooking the Barbacoa Beef

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1. Pour in 1/4 cup fresh lime juice.
2. Juice from one orange.
3. Add 1/2 cup chopped cilantro.  At this point, I use my hands to rub the ingredients into the beef.
4. Place a sheet of parchment paper on top of the mix to help seal in all moisture. Fold the parchment in half and I’m pressing it against the mix.
5. Cover crockpot and cook on high for 4 hours or low for about 6 hours.

While the beef is cooking, prepare pickled jalapenos and caramelized shallots.

Pickling Jalapeno’s

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1. Add 3/4 cup rice vinegar to a small bowl.
2. Add 1 teaspoon salt and 1 tablespoon sugar. Stir to dissolve.
3. Add sliced jalapeno peppers.
4. Cover and refrigerate for an hour or two.  Can be made a day in advance.

Balsamic Glazed Shallots

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1. In medium size skillet, add 1/4 cup balsamic vinegar.
2. Add sliced shallots.
3. Bring to a gentle simmer to lightly caramelize the shallots.
4. Remove from heat and set aside.

Remove parchment paper from the top of the beef and discard.  Shred the beef with two forks.  Discard any fatty pieces.  Return the beef back into the juices until ready to serve.

To assemble you will need:  cooked shredded beef, pickled jalapeno peppers, caramelized shallots, avocado & mango slices.