Sriracha Barbacoa

Prep:

15 min

Cook:

1.5-8hrs

Level:

Easy

Serves:

4-6

Ingredients

  • 2-3 lbs. beef chuck roast, trimmed of excess fat, cut into 2” cubes
  • 1 tbsp of olive oil
  • 1/2 cup of water or beer
  • 1 can chopped green chilis
  • 2-3 chipotle peppers in adobo sauce (more or less to taste)
  • 1 medium red onion
  • 3 cloves garlic
  • 1/4 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 2-3 chipotle peppers
  • 4 tbsp Kinder’s Tequila Lime BBQ Rub
  • 2/3 cup Kinder’s Sriracha BBQ Sauce

    Directions

    Slow Cooker

    1. Heat olive oil in skillet on medium-high heat until hot.
    2. Add beef and sear until brown on all sides.
    3. Transfer beef to slow cooker and stir in all ingredients.
    4. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until beef falls apart and shreds easily with a fork.
    5. Shred beef with two forks and cook on low for an additional 20 minutes in juices.
    6. Strain and Serve.

    Instant Pot

    1. Press “Saute” setting on Instant Pot.
    2. Add olive oil, heat until hot.
    3. Add beef and sear until brown on all sides.
    4. Remove beef from Instant Pot and transfer to a plate.
    5. Add onion to Instant Pot and saute until translucent, about 3 minutes.
    6. Add garlic and cook an additional minute.
    7. Add remaining ingredients and stir to combine.
    8. Add beef back into Instant Pot. 
    9. Place lid on the Instant Pot and lock.Select “High Pressure” and 60 minutes.
    10. When the pot beeps, allow the pressure to naturally release.
    11. Once pin has dropped, remove lid.
    12. Shred beef with two forks and cook on “Keep Warm” for an additional 20 minutes in juices.
    13. Strain and Serve.

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