Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Barbacoa in a Crock-Pot - Recipe
    Lost? Site Map

    Mexican Barbacoa in a Crock-Pot -

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 30 mins

    30 mins

    8 hrs

    pink cook's Note:

    This is the easiest way to cook an authentic Mexican Barbacoa instead of cooking it in the traditional way in Mexico with the head wrapped in large banana leaves and three layers of burlap and then placed in a deep hole in the ground, just like the Hawaiian Pork Luau.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      Rinse the cheeks and place them in a good size crock pot, discarding any chunks that are just fat.
    2. 2
      Add garlic cloves, onion, bay leaves, oregano, black pepper, salt, and squeeze the orange juice from the two oranges over the meat.
    3. 3
      Set the crock pot on high and cook for two hours, then stir the contents with a big spoon.
    4. 4
      Stir every hour after that. In six hours it should be starting to fall apart.
    5. 5
      Cook for an extra hour if needed and then remove from the crock pot to a large bowl with a slotted spoon, draining the meat from juices and removing the bay leaves and all the fat. (It retains too much fat.)
    6. 6
      Shred the meat with two forks and serve on tacos with the tortillas and the extras.
    7. 7
      The best is to place some meat on a warm tortilla, top with cilantro, squirt on some lime juice and hot salsa, sauce or chopped jalapeño, roll up and enjoy with some Charro Beans as a side. Mmmmmm -- it is so good.

    Ratings & Reviews:


    Nutritional Facts for Mexican Barbacoa in a Crock-Pot -

    Serving Size: 1 (35 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 12.2
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.3 mg
    Total Carbohydrate 3.0 g
    Dietary Fiber 0.5 g
    Sugars 1.9 g
    Protein 0.2 g

    The following items or measurements are not included:

    beef cheeks

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes