Barbacoa
Slow-cooked shredded beef simmers with bay leaves and juices until fork-tender, then gets tossed back into its cooking liquid for extra richness.
Ingredients
- Bay leaves
- Juice
Directions
- Add all the ingredients to the slow cooker bowl, then stir everything gently so it is evenly mixed. Put on the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is soft enough to pull apart easily with a fork.
- With two forks, pull the beef into bite-sized shreds right in the slow cooker. Stir the shredded beef through the cooking juices, cover again, and let it sit for 10 minutes so it can absorb more flavor.
- Take out the bay leaves. Serve the barbacoa beef with tongs or a slotted spoon, and enjoy.