Mexican Barbacoa in a Crock-Pot -

Recipe by pink cook
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READY IN: 8hrs 30mins
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the cheeks and place them in a good size crock pot, discarding any chunks that are just fat.
  • Add garlic cloves, onion, bay leaves, oregano, black pepper, salt, and squeeze the orange juice from the two oranges over the meat.
  • Set the crock pot on high and cook for two hours, then stir the contents with a big spoon.
  • Stir every hour after that. In six hours it should be starting to fall apart.
  • 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.)
  • Shred the meat with two forks and serve on tacos with the tortillas and the extras.
  • 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.
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