Savannah meal preps and shows me up with her kitchen skills all of the time. Why she doesn’t start Not Just Sunday Dinner Too is beyond me! She works long hours, especially during tax season, and because she does not eat dairy or eggs, she does best to eat at home.
Well, I guess you can teach an old dog new tricks. I meal prepped last week! I made three different meals using a large chuck roast, 1 lb. ground pork, and a few additional ingredients. I now have Egg Roll Bowls, Barbacoa Stuffed Poblano Peppers, and Barbacoa Bowls in the freezer, ready for those nights when I just don’t feel like cooking.
The word “barbacoa” refers to both the preparing of the meat and the meat itself. It can be lamb, goat, beef, or pork. It was traditionally steam-cooked underground, but the slow cooker is an easy method for tender and juicy results. The flavor of the meat is incredible! I found this recipe on lemonblossom.com. Kathy has incredible recipes that will keep you scrolling for days!
Barbacoa makes a great taco. As I mentioned, I made stuffed poblano peppers and barbacoa bowls. To assemble the barbacoa bowls, place cooked rice or riced cauliflower in your bowl. Spoon desired amount of shredded beef, with juice, into the bowl. Top with your favorite toppings and squeeze fresh lime juice over the top.
Barbacoa
Ingredients
- 1/3 cup apple cider vinegar
- 3 tablespoons freshly squeezed lime juice
- 2 to 4 chipotle peppers in adobo sauce, seeds removed plus 2 teaspoons adobo sauce
- 4 garlic cloves chopped
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 2 tablespoons extra virgin olive oil
- 4 pound chuck roast
- salt and pepper
- 3/4 cup chicken broth
- 2 bay leaves
Instructions
- In the bowl of a food processor or a blender, add vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt, and cloves. Pulse until smooth, set aside.
- Trim extra fat from the chuck roast and discard fat. Cut into big chunks, about 2" to 2 1/2". Season lightly with salt and pepper.
- Heat oil over medium high heat in a heavy bottom skillet or Dutch oven. Sear meat in batches on all sides until browned.
- Add the meat to a slow cooker. Pour the braising liquid and broth over the meat. Add the bay leaves.
- Cook on high for 6 hours or low for 8 - 10 hours.
- Using two forks, shred the beef in the crock pot. Stir to combine with the juice.
