I know there are several online but which ones have you tried or what is your recipe. Going on a 3-4 day hunt and want something I can throw together in the morning and it be ready for lunch.

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Me too

Guess Im going to have to try them myself and come up with my own recipe.

Here ya go. This one worked great for me.

http://honest-food.net/2013/10/28/barbacoa-recipe-venison/

http://www.gimmesomeoven.com/barbacoa-recipe/

I've done this one a few times Bill and it's OK but I'd like to try something new. The flavor is good but I don't think chuck roast is the right meat.

Traditional barbacoa is done with a cow head. I've never seen that flavor duplicated with another cut of meat.

Correct, there is no other cut of meat on the cow that tastes like head or cheek meat. It is rich, distinct, and awesome.

We do heads in the ground with no seasoning at all, just traditional wrap & bury. For a slow cooker it's pretty simple....Buy yourself a couple of beef cheeks, put in crock pot, add just a little water or beef broth (I like broth better), and Fiesta brand fajita seasoning. Cover, turn on low and let it go. Shred when done and serve with toasted corn tortillas, onions, lime, cilantro, jalapenos, and salsa. I always slow cook mine, have never done it on high (from breakfast to lunch cook). Good stuff!

[url=http://leitesculinaria.com/83613/recipes-slow-cooker-barbacoa-tacos.html][/url]

I have had the head/cheek/neck as a kid, now prefer brisket tips or a fatty roast...

I smoke mine about 2 hours before the crock pot... if I can, I cut it into chunks and brown it in olive oil... I have also used a roaster over/metal slow cooker before, and will do that again in the future, one pan, brown to done...


after it's browned/seared/smoked, I saute green or mexi onions, garlic, and hatch green chilis chopped fine. Then I add canned adobo chilis, and if the wife is around, I chop or blend them first (texture)... once it all turns brownish... add beef broth, I prefer the powder, or cubes, I can make it stronger...

Cook on high about 4 hours or low about 8...treat it like pulled pork, shred with a fork as you go.


You can also cheat and use leftover smoked brisket, but we seldom have left over brisket.

Also, if you use real long grain rice, and cook it at home, let it drain, and refrigerate.... it can travel in a baggie and warm up quick in microwave or over a fire in a skillet...


http://www.target.com/p/knorr-mi-arroz-r...mp;gclsrc=aw.ds

....never cooked it but love eating it...

Me too Sir!

Thanks fellas. It got booted from the menu this trip because we have so much other stuff to cook but I plan on doing this soon.

Think I will be trying a few of these... dang britches are gonna get snug!

x2 on this one. Used a venison front shoulder. Turned out awesome!

I did a birria recipe once for a New Years party, we plugged the crock pot in the room. When we got back that night you could smell it as soon as you walked in the door.

I cook barbacoa all the time. Most people try to over complicate it. Barbacoa is about slow roasting in its own juices and using a real good green sauce and fresh ingredients to compliment it for the perfect bite.

Basic barbacoa is:
2 pounds cheek or shoulder - I use Eurasian water buffalo that I harvest
1 onion, chopped
3 garlic cloves, chopped
salt, pepper
beef stock

Place all ingredients in slow cooker for 5-6 hrs

Green sauce:
20 jalapenos, deseeded, cut in half
1 large yellow onion chopped
6 gloves of garlic peeled whole
2 small tomatillo peppers, peeled

Throw ingredients into a pot and boil until onion turns clear. Remove all ingredients and place into a blender. Blitz the blender till desired consistency. Salt and pepper to taste.
Pass the left over water through a siv and freeze in pint containers for the ULTIMATE soup base.

I got some in the slow cooker now, will post the after once I get out of the blind.

This works for pork loin too! I cut a loin in about three pieces and wrap in foil. Place in slow cooker for 8-10 hrs. Open and pull apart with two forks. Great for wild hog (sow)! Pulled Pork.