Crockpot Barbacoa

Chainsaw13 · 01-04-2014, 03:52 PM

I made this for dinner today, let me tell you it turned out awesome. It's a recipe from author/blogger Hank Shaw. I didn't have any venison as he calls for in his recipe, so I used a 3lb pork shoulder roast.

Serves 4 to 6.

Prep Time: 15 minutes

Cook Time: 3 hours, more or less

2 to 3 pounds venison, from the shoulder or legs
2 to 4 canned chipotles in adobo
1 red onion, chopped
5 garlic cloves, chopped
2 bay leaves
1 teaspoon smoked paprika (optional)
1 teaspoon ground cumin
1 teaspoon ground cloves
1 tablespoon kosher salt
½ cup lime juice
½ cup cider vinegar
1 quart beef or venison stock
1/4 cup lard or vegetable oil (if using venison or another very lean meat, not necessary for pork or beef)
Smoked salt (optional)
Cilantro, shredded cheese, sour cream, avocados and hot sauce for garnish
__________

Put everything in a slow cooker or Dutch oven and cook, covered, until the meat falls off the bone, which will be between 2 hours (for many domestic meats and young deer) and 6 hours if you have a very old animal. If you use a slow cooker, set it to “high.” If you use a regular pot, put it into the oven set to 300°F.
Pull all the meat from the bones and shred with forks or your fingers. Stir in the lard and as much smoked salt as you want. You want the lard or oil to coat the shreds of meat. Pour over some of the juices from the pot and put the meat in a pan for the table. Serve with tacos, in a burrito or on a bun.

big_jaygee · 01-04-2014, 05:47 PM

Sounds tasty

Veatorious · 01-04-2014, 06:59 PM

Good post Bob. I will try this recipe with some of my venison.

Chainsaw13 · 01-04-2014, 07:03 PM

Definitely give it a try Ryan. Mine took about 6 hours on high, but then the roast was still frozen. Shredded the meat, put it back in the crock, and left on warm until dinner a few hours later.

Porch Dweller · 01-04-2014, 07:27 PM

That sounds really tasty, thanks for sharing. I've got about three pounds of Boston Butt sitting in the freezer that might get used for this.

BeerAdvocate · 01-05-2014, 05:56 PM

I have 2 deer in the freezer and was running out of recipes. I cant wait to try this one. Thanks

JamesDO · 02-24-2014, 02:01 AM

Quote:

Originally Posted by Chainsaw13

I made this for dinner today, let me tell you it turned out awesome. It's a recipe from author/blogger Hank Shaw. I didn't have any venison as he calls for in his recipe, so I used a 3lb pork shoulder roast.

Sounds great, personally I think I would like it better with the pork than with the venison.

01-04-2014, 03:52 PM	#1
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,175 Trading: (96)	Crockpot Barbacoa I made this for dinner today, let me tell you it turned out awesome. It's a recipe from author/blogger Hank Shaw. I didn't have any venison as he calls for in his recipe, so I used a 3lb pork shoulder roast. Serves 4 to 6. Prep Time: 15 minutes Cook Time: 3 hours, more or less 2 to 3 pounds venison, from the shoulder or legs 2 to 4 canned chipotles in adobo 1 red onion, chopped 5 garlic cloves, chopped 2 bay leaves 1 teaspoon smoked paprika (optional) 1 teaspoon ground cumin 1 teaspoon ground cloves 1 tablespoon kosher salt ½ cup lime juice ½ cup cider vinegar 1 quart beef or venison stock 1/4 cup lard or vegetable oil (if using venison or another very lean meat, not necessary for pork or beef) Smoked salt (optional) Cilantro, shredded cheese, sour cream, avocados and hot sauce for garnish __________ Put everything in a slow cooker or Dutch oven and cook, covered, until the meat falls off the bone, which will be between 2 hours (for many domestic meats and young deer) and 6 hours if you have a very old animal. If you use a slow cooker, set it to “high.” If you use a regular pot, put it into the oven set to 300°F. Pull all the meat from the bones and shred with forks or your fingers. Stir in the lard and as much smoked salt as you want. You want the lard or oil to coat the shreds of meat. Pour over some of the juices from the pot and put the meat in a pan for the table. Serve with tacos, in a burrito or on a bun. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-04-2014, 05:47 PM	#2
big_jaygee I'm nuts for the place Join Date: Dec 2012 First Name: Jason Location: Houston Posts: 3,914 Trading: (59)	Re: Crockpot Barbacoa Sounds tasty

01-04-2014, 06:59 PM	#3
Veatorious Adjusting to the Life Join Date: Oct 2013 First Name: Ryan Posts: 332 Trading: (3)	Re: Crockpot Barbacoa Good post Bob. I will try this recipe with some of my venison.

01-04-2014, 07:03 PM	#4
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,175 Trading: (96)	Re: Crockpot Barbacoa Definitely give it a try Ryan. Mine took about 6 hours on high, but then the roast was still frozen. Shredded the meat, put it back in the crock, and left on warm until dinner a few hours later. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-04-2014, 07:27 PM	#5
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,376 Trading: (24)	Re: Crockpot Barbacoa That sounds really tasty, thanks for sharing. I've got about three pounds of Boston Butt sitting in the freezer that might get used for this. __________________ A 1911 in the hand is faster than 911 on the phone

01-05-2014, 05:56 PM	#6
BeerAdvocate BeerHunter Join Date: Mar 2009 First Name: Travis Location: Topeka, KS Posts: 1,912 Trading: (45)	Re: Crockpot Barbacoa I have 2 deer in the freezer and was running out of recipes. I cant wait to try this one. Thanks __________________ *I Brew the Beer I Drink*