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Slow Cooker Barbacoa & Creamy Jalapeño Slaw | PALEO, Whole30

Servings: 6
Calories: 487kcal

Ingredients

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

Instructions

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.

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!

Notes

  • 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.

Nutrition

Calories: 487kcal | Carbohydrates: 14g | Protein: 32g | Fat: 35g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1221mg | Fiber: 5g | Sugar: 6g | Iron: 6mg