An incredibly delicious recipe for Barbacoa, resulting in the most flavorful, meltingly tender, fall-off-the-bone meat. Make it with beef or lamb and slow-roast it in your oven, use a slow cooker or your Instant Pot. Video.
Whatever affects one directly, affects all indirectly. – Martin Luther King Jr
Here’s another recipe from our recent trip to Oaxaca, Mexico – tender, flavorful Barbacoa! This Oaxacan version has a secret ingredient that we learned about, we believe elevates this classic Mexican dish, even further!
But first, What is Barbacoa?
Barbacoa if unfamiliar is a traditional Mexican dish made with beef, lamb or goat, cooked low and slow for hours over an underground fire, until meltingly tender and succulent. Typically larger, tougher cuts of meat are saved for this slow-cooking process, which transforms them into tender, flavorful morsels.
We’ve created what we think is the best barbacoa recipe that can be baked in the oven, cooked quickly in your instant pot or cooked low and slow in a slow cooker. The rich and flavorful marinade made of dried smoky chilies and aromatics, and a secret ingredient (oranges!) renders the meat tender, juicy and falling off the bone.
Instant Pot Barbacoa | 60-Sec Video
Why you’ll love this Barbacoa recipe
- The secret ingredient. What makes this Barbacoa recipe so flavorful and tender is the Barbacao marinade; fresh orange juice is the secret ingredient that tenderizes the meat even further- a little something we learned while down in Oaxaca, Mexico.
- It’s Adaptable! Use beef or lamb, use a whole roast or smaller pieces. Use your oven and slow roast it, or make it in your slow cooker or an instant pot.
- Great for meal prep. It’s the perfect recipe for Sundays when time is ample. Use the flavorful barbacoa meat during the week for tacos, quesadillas, burrito bowls, enchiladas and burritos, or freeze leftovers for another time.
This week I’m partnering with American Lamb, to create a flavorful lamb recipe, to kick off Cinco De Mayo Season. For those of you who are new to cooking a lamb roast, think of it the same way you would a beef roast or pot roast. For example, swapping out lamb shoulder or for beef chuck roast is a simple way to take the recipes you already make and another layer of flavor, richness and complexity. In this recipe I’m using local and sustainably raised, bone-in lamb shoulder.
What Kind of meat is Barbacoa Made of?
- Lamb– lamb shoulder ( pictured here), lamb leg, lamb roast or lamb stew meat.
- Beef: beef chuck roast, beef brisket, beef shoulder, beef stew meat
- Goat: Shoulder or leg
Barbacoa Marinade Ingredients
- Chilies: Dried chilies -ancho chillies, chipotles, guajillo chilies or chili negros. Canned chipotle peppers plus 2-3 tablespoons of the adobo sauce ( you can always add more at the end of cooking if not sure)
- Fresh garlic
- Stock: beef broth or beef stock or chicken stock, or use bouillon cube and water
- Fresh Orange (or sub fresh lime juice)
- Spices: cumin, coriander, chili powders, oregano, cinnamon, ground cloves – use ground spices, or toast whole seeds and grind for maximum flavor.
- Apple cider vinegar, or white vinegar
- kosher salt and black pepper
Barbacoa Instructions
Step one: Season your roast with salt and pepper, scoring the fat. Brown the roast really well on all sides to seal in those flavorful juices and to create a delicious crust.
Step Two: Make the flavorful Barbacoa Marinade!
Dried ancho chilies, chipotles, orange juice, garlic and broth all get blended to make the flavorful lamb barbacoa marinade.
Step three: Assemble the roast. Create a base for the Barbacoa with sliced onion and orange.
Nestle the seared roast overtop and add a few bay leaves.
Pour the Barbacoa Marinade over coating all sides.
Step four: Bake! Cover tightly with a lid and place on the middle rack of 325 F oven. Check after 3 hours. Continue cooking until the roast is very tender.
The Barbacoa will be done when the meat easily pulls apart with a fork. This took roughly 4 hours with this bone-in roast.
Step Five: Let cool. Shred beef discarding any fat. Place in an oven-proof serving dish and strain some of the barbacoa marinade to pour over the roast, keeping it nice and juicy.
Taste the Barbacoa and adjust salt and spice level. You can always add more chipotle “juice” for extra heat. If the barbacoa tastes bland to you, it most likely needs more salt. You want it just slightly salty to hold up to the tortillas. Place it back in the oven until ready to serve.
Store leftovers in an airtight container, in the fridge for up to 4 days or store in the freezer for 6 months. To reheat, bake covered at 350F until warmed all the way through (140F), microwave, or heat up in a large skillet over medium heat.
Ways to Use Barbacoa
- Use as a filling in enchiladas, burritos, tacos, or quesadillas.
- Create Burrito bowls with cilantro lime rice and pinot beans, tomatoes, cilantro, salsa or hot sauce, avocado, cheese and sour cream.
- Add to salads or make a delicious taco salad!
Can Barbacoa be made in a slow cooker?
Barbacoa can easily be made in a slow cooker. Cut the meat into 2-inch pieces (trimming off the fat), season with salt, mix with the marinade, and slow cook on low heat for 7-9 hrs. You can cook a whole roast in a slow cooker on high heat for 5-6 hours or until tender, depending on the size of the roast.
Instant Pot Barbacoa!
More often now, I use my handy dandy instant pot to make this Barbacoa recipe. It’s fast and easy with very easy clean up. See the recipe notes for instructions!
What to serve with Barbacoa
- Tortillas – corn tortillas or flour tortillas or homemade tortillas
- Mexican Slaw with Cilantro and Lime
- Cilantro Lime Rice
- Pinto Beans or Mole Black Beans or Refried Beans!
- Pico de Gallo
- Guacamole (three ways!)
- Fermented Hot Sauce – Simple and Delicious!
Enjoy! Let us know what you think of the recipe in the comments below- always appreciated. ❤️
More Recipes you may enjoy!
Barbacoa Recipe
- Prep Time: 30 mins
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 8 1x
- Category: Main, dinner idea,
- Method: roasted, slow cooker, instant pot
- Cuisine: Mexican
Description
A simple, delicious Oaxacan style Barbacoa Recipe made with lamb or beef in a flavorful Oaxacan marinade. Slow roast it in the oven, use a slow cooker or your instant pot.
Ingredients
- 4 lbs beef or lamb – shoulder roast, chuck roast, or use stew meat (cut into 2-inch pieces)
- 4 teaspoons salt (one teaspoon salt per pound of meat)
- 1 tablespoon pepper
- 1–2 tablespoons olive oil
- one large onion, sliced
- 2 oranges, divided
- 4 bay leaves
Barbacoa Marinade:
- 2–4 dried ancho chilies -or sub other dried chilies like chipotles, guajillo chilies or chili negros.
- 1–2 chipotle peppers (from a can) plus 2–3 tablespoons of the chipotle “juice” ( you can always add more at the end of cooking if not sure)
- 6 cloves garlic
- 2 1/2 cups chicken stock, beef stock, or use bouillon cube and water
- Juice from one orange (or sub 1/4 cup lime juice)
- 2 tablespoons ground cumin (or toast whole seeds and grind)
- 2 tablespoon ground coriander (or toast whole seeds and grind)
- 1 tablespoon chili powder
- 1 tablespoons dried oregano or Mexican epazote
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 tablespoon vinegar (white or apple cider), more to taste
Instructions
- Preheat oven to 325F. (See note for Slow cooker and Instant Pot)
- Make the marinade. De-stem the dried chilies, break them in half, and discard the seeds ( you don’t need to remove every single one, a few strays are totally OK). Break the chilies apart into smaller pieces and add to the blender (dry) with the remaining marinade ingredients. Blend until smooth, for a full minute.
- Generously season all sides of the meat with salt and pepper.
- Heat a skillet or dutch oven to medium-high heat and add oil. Sear the meat, patiently browning each side to create a deep-colored crust. DO NOT SKIP THIS STEP -it is the secret to sealing in the juices and creating good flavor.
- Once all sides are seared, nestle the seared meat in the dutch oven over a layer of sliced onion and oranges. Add bay leaves. Pour the marinade over top and give a stir to coat.
- Cover tightly and bake in a 325F oven for 3½-4 ½ hours. Bone in roasts may take longer. See notes on timing.
- Barbacoa is done when the meat pulls apart easily with two forks. Pull the meat off the bones and discard any fat. Shred into smaller pieces and place into an oven-proof serving dish.
- Strain 1-2 cups of the marinade and pour over the meat keeping it juicy.
- Taste the barbacoa and adjust salt and heat. If it tastes bland add salt.
- Keep warm in oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top.
Notes
Roasts: You can use bone-in lamb shoulder like you see here ( this is a 4 ½ pound bone-in roast). Or for ease and faster cooking, you can have your butcher cut the bone out and roll into a boneless “roast”. Or use a beef shoulder or chuck roast. Cooking times will vary based on weight and cut. Allow 3- 3 1/2 hours for 3-4 lb boneless roast. Allow 4-4 ½ hours for a 5-6 lb bone-in roast. I always plan for an extra hour, just in case.
Stew meat: For faster cooking, you can also use stew meat (cut into 2-inch chunks). Roast in a Dutch Oven until tender, 1-2 hours. Or use in a slow cooker or Instant pot ( 50-55 minutes)
Instant Pot: Make the marinade. De-stem the dried chilies, break them in half, and discard the seeds (you don’t need to remove every single one, a few strays are totally OK). Break the chilies apart into smaller pieces and add to the blender (dry) with the remaining marinade ingredients. Blend until smooth, for a full minute. Brown the meat. Season the whole roast with salt and pepper. Set Instant Pot to saute function. Add oil and sear both sides until deeply golden. Set the roast aside, or scoot aside, add ½ cup broth, scraping up any browned bits– this will prevent burn notice. Slice the onion and other orange and add these to the instant pot. Place the roast over top. Pour the marinade over top.. If needed, add a little more water to get the liquid to almost the top of the roast. Tuck in the bay leaves. Set to pressure cook on high heat for 80 minutes. (20 minutes per pound of meat) Naturally release. Shred with two forks, Adjust salt, vinegar and heat to taste. Place on a platter, straining some of the cooking liquid and pour over the top to keep it juicy. Garnish with cilantro, lime wedges.
Slow Cooker: You can also cook this in a slow cooker using stew meat (cut into 2-inch chunks). Season meat with salt and pepper mix, add the marinade, place in the slow cooker for 6-8 hours on low heat.
Epazote is a Mexican herb that really bumps up the flavor and authenticity of this recipe. It can sometimes be found at Mexican Markets. Or try growing it from seed!
Nutrition
- Serving Size:
- Calories: 351
- Sugar: 2.1 g
- Sodium: 756.8 mg
- Fat: 16.2 g
- Saturated Fat: 5.2 g
- Carbohydrates: 8.9 g
- Fiber: 2.8 g
- Protein: 40.5 g
- Cholesterol: 131 mg
Wow, this was amazing!
I made it in a slow cooker and it was completely delicious. My friend (Mexican parents, and he has spent a good amount of time in Mexico growing up) declared it “outrageous.” I did sear it in a cast iron pan first, and cooked it on low in the slow cooker for at least 6 hours. Next time I’m going to make the marinade first.
I’ve made this recipe twice and it was amazingly delicious!
I’m wondering for those guests who don’t eat lamb, if I could substitute beef and which cut would work?
I think that would be fine!
May I ask, have you tried this in the slow cooker? Thinking it shouldn’t be a problem, say 6 hours on low? Thanks!
I have not tried… but that seems about right?
If you didn’t try it in the slow cooker yet, it works great. I set it for 6 hours on low, and used a boneless leg.
Thanks! Helpful Susan!
Hi Sylvia,
I’d like to cook this on the BBQ using a boneless lamb shoulder roast. Any suggestions on temp and time for this method?
Great library of recipes, by the way. My wife, Debi and I have been going through your recipes since January.
Thanks so much! I haven’t grilled a shoulder so not sure about timing- my guess is low and slow?
Made this recipe for the second time and it’s even better than the first time. I did not have chipotle peppers so i used some chipotle powder For the flavor. Still came out incredible. Thank you!
This was incredible.
On a hot Sunday afternoon I served this lamb dish with a Mexican rice. It was a massive hit! I will definitely make this again. It took a bit of time to prepare the marinade, but worth it as the taste was delicious! While the lamb is cooking you can sit in the sun with a long cool drink.
This turned out perfect! The lamb was tender and fell of the bone and the sauce was incredibly complex and full of flavour! I will be making again and its a real crowd pleaser
Yay, I’m so happy!
Wow, this is really nice. I love lamb barbacoa and this hit the spot. If only I had a big glass of mezcal to sip while drinking it.
Nice Stephen!
This was EXCELLENT. We had as Easter dinner and now want to repeat but maybe using a Pork Butt? Pretty sure all of these flavors are versatile enough to work on a different cut of meat. Have you tried? Or think there should be any adjustment to cooking time at all?
I think it would taste great! Not sure about cooking time- may have to google?
WOW! The depth of flavor in this recipe is amazing, can’t wait to make it again!
Yay Kate- glad you liked it!
I am Mexican and tried your recipe, it tasted really good actually. But this is not Mexican Barbacoa.
Hi Sylvia, I was looking into making this next week for a dinner party. I have a couple questions. 1) I have lamb tongue and offal and other cuts in my freezer that I would like to use in this. Should I be adjusting in any way? They’re smaller than a whole shoulder but also often more tough. 2) I’m assuming I can braise the day before, store in liquid, and reheat the day off. Do you foresee any issues with that?
Thank you for your help!
Hey- Great question and I’m not sure about the times, you may need to wing it- check and adjust as you go. Yes, make it the day before ( in case it takes longer) store in liquid and reheat.
Soo easy to follow. My lamb came out soo tender and delicious!
Great to hear Amber, thanks for the comment!
We LOVEDDD it so much!!! The flavors in here are incredible and the lamb was so tender. No leftovers at all!! We really are enjoying making your recipes and will definitely be making this one again. Thank you for sharing this delicious recipe.
Thanks so much- so happy you liked this one!
By far the best slow cooked recipe for lamb I have ever made! Teamed with a fresh home made slaw in burrito was nothing less special Han a 10/10!! ( if I do say so myself!) Joanna
Awesome! Great to hear and thanks for commenting!
The local lamb rancher had thick osso bucco cut meaty hind shanks so I substituted about 4 lb of that cut for the shoulder roast. Otherwise, I made this as the recipe is written for ingredients and how-to. The outcome was fantastic – wonderful flavors, just enough but not too much heat from the chili combinations and the little bit of orange flavor was such a nice note. We used this for finger-licking good taco filling. Stored leftover lamb and extra braising liquid covered in the fridge separately and the next day heated both and used them together with rice. This recipe was simple to prepare and took very little ‘active time’ outside of getting the meat nicely browned on all sides. The house smelled pretty delicious too while this oven braised. And it may be that I used cut shanks and not shoulder roast that the cooking time needed on these was only about 2 1/2 hours to be perfectly done to pull the meat off the bones with a couple of forks. Lamb is one of my favorite proteins and I read that Americans eat less than 1 lb per capita annually. I wonder if more folks could experience it through recipes like this if that might change. This is a keeper. Next time with shoulder. Thanks for creating it!
Thanks for sharing!!!
I wonder why people still believe sealing in the juices is an actual thing.
https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-searing-steaks-seals-juices
It’s more about developing flavour than sealing in my opinion, therefore still a crucial step.
My guess is the searing is for the flavor the browning imparts
Made this over the weekend for tacos (with homemade corn tortillas [grinding my own corn and everything], homemade salsa verde and homemade picked onions) and myself and everyone ate WAYYYY past the point of being stuffed. It was amazing!
The next day we threw the leftover lamb into a skillet to crisp it up and then made sandwiches on brioche buns with the pickled onions and salsa and it was one of the best sandwiches I have ever had!
Thank you so much for this recipe. I already can’t wait to make it again! Any tips of things to add/swap out with the marinade to give the lamb a smoky flavor?
Amazing! Everyone raved.
This was so, so good! We purchase whole lambs from a local acquaintance and are always looking for fun ways to eat it. This is a very spicy recipe, for those of us that prefer mild salsa or green Tabasco – and that was with using 1 chipotle, just 2 teaspoons of the liquid from the chipotle sauce, and the milder dry peppers, and subbing smoked paprika for the chili powder. I knew the original recipe would be too spicy for my kids, but I didn’t realize what a spice wimp I was! However, the flavor was incredible – an instant favorite. We are going to try it on the Traeger tomorrow.
Thanks Adrianne, appreciate your notes. Mine was moderately spicy,but I do like heat. I wonder if you dried chiles were hotter than mine? Anyways, glad you liked it!
This was fantastic! A little spicy for the kids, and that was with adding only half the chipotle, swapping the chili powder for smoked paprika and adding extra orange juice and vinegar when I realized it was too spicy for them! Next time I will cut that chipotle down a little more so they can enjoy the sauce. The meat without sauce was tender and flavorful and not spicy, but the sauce was too good to pass up! Nuanced with depth of flavor. Will definitely be making this again and adapting this spice combination for other meals. Thank you for sharing!!
Thanks for sharing how you adapted! So happy you liked them, yes a little on the spicy side.
Hi Sylvia. I live in Australia and obtaining the wide range of Mexican chillies is not easy. The recipe needs chipotle chillies…are these the ones in adobo sauce? Sorry if my question seem simple. Unfortunately in Oz Mexican food is not done as well as it is there.
I love your site and recipes. Everything I have cooked has tasted amazing. Your blog, photos and variety of recipes are inspirational. I have been a home cook for 40 years and your recipes never fail to please.
Awwww, thanks so much Jane! Yes, chipotles in the can with adobo sauce is best for that smoky flavor. Can you get those there? Its in the photo in the post. 🙂
Can you use the ingredients as is to cook in an Instant Pot? If not, what would the changes be?
Hi Pamela, I think this would totally work. Can you tell me the cut of the lamb you are using? Will it fi? Are you thinking roast, or chunks? My big roast would not fit in my instant pot.
It looks really great. I want to try this right away. Thanks.