Slow Cooker Barbacoa & Creamy Jalapeño Slaw | PALEO, Whole30 - Just Jessie B (2024)

For the Barbacoa

• 2-3 lbs chuck roast
• 1 tbsp cooking fat
• 1 1/2 tbsp cumin
• 1 tbsp dried oregano
• 2 tsp chipotle powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cloves
• 2 juice of limes
• 1 cup beef broth
• 4 tsp minced garlic
• 1 cup tomato sauce

For the Creamy Jalapeño Slaw

• 16 oz shredded slaw (green cabbage, purple cabbage, carrots)
• 1 small jalapeno seeds removed and finely diced
• 1/2 cup mayo
• 1/4 cup coconut milk
• 1/4 cup chopped cilantro
• 1 1/2 tbsp apple cider vinegar
• 2-3 limes (juice)
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Barbacoa

• Cut the chuck roast into large chunks (about 3").

• Heat cooking fat in a large skillet over medium high. Add the chunks of beef and brown for a couple of minutes per side (don't worry about cooking through, just looking to add some color).

• Transfer the meat to a slow cooker and add the remaining barbacoa ingredients (spices, lime juice, beef broth, garlic, and tomato sauce). Give it a stir and set the slow cooker to cook on "low" for 8 hours, or "high" for 6 hours.

• Use two forks to shred the meat, reserving some of the liquid left behind.

  See Also

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For the Creamy Jalapeño Slaw

• In a mixing bowl, combine the mayo, coconut milk, apple cider vinegar, lime juice, and salt & pepper, whisking until smooth.

• Add the slaw, jalapeño, and cilantro to the dressing and toss to combine.

• Refrigerate until ready to serve!

• Try these served up our favorite style: as “barbacoa taco bowls” with cauliflower rice topped with slaw & barbacoa. Garnish with guac, sliced avocado, diced red onion, fresh salsa, or halved baby tomatoes.
• Not doing a Whole30? Grab a pack of Siete tortillas (or another grain-free variety if you’re Paleo) and make tacos! Layer slaw, barbacoa, and avocado slices in a tortilla, and top with a squeeze of fresh lime or spoonful of fresh salsa.
• INSTANT POT VARIATION FOR THE BARBACOA:
  • Set the Instant Pot to “sauté” mode. Once the metal insert is hot, melt the cooking fat.
  • Add the beef, cooking until browned on all sides (not cooked through).
  • Turn the heat off, and stir in the remaining barbacoa ingredients.
  • Make sure the lid is locked and the vent is set to “sealing”. Cook on “meat/stew” (high pressure) for 15 minutes, then allow the pressure to release naturally. (You can also release manually if you’re pressed for time).
  • Shred the meat using two forks, and reserve the cooking liquid.