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Slow Cooker Pineapple Barbacoa Recipe

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3.9 from 84 reviews

This Slow Cooker Pineapple Barbacoa recipe offers tender, flavorful beef slow-cooked in a smoky, spicy chipotle and pineapple sauce. Perfect for tacos, burritos, or salad bowls, this easy-to-make dish blends sweet, smoky, and tangy flavors for a delicious Tex-Mex inspired meal.

Ingredients

Beef and Seasoning

  • 2 tablespoons olive or avocado oil
  • 4-pound beef chuck roast
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Sauce

  • 1 (13.5 ounce) can pineapple chunks in 100% pineapple juice
  • 1.5 tablespoons minced garlic
  • 2-3 chipotle peppers in adobo sauce (3 for a spicier flavor), plus 3 tablespoons of the sauce from the can
  • 1/2 large red onion, roughly chopped
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground clove

Instructions

  1. Prepare the Sauce: Add all the sauce ingredients—including minced garlic, chipotle peppers, adobo sauce, red onion, vinegar, lime juice, cumin, oregano, and ground clove—into a food processor and blend until combined. The sauce should have a slightly textured consistency with finely diced onions still visible.
  2. Season and Sear the Beef: Season the chuck roast evenly with salt and black pepper. Heat olive or avocado oil in a large skillet over medium-high heat. When hot, add the chuck roast and sear it until it is browned on all sides, about 3-4 minutes per side, to lock in flavors.
  3. Add to Slow Cooker: Place the seared chuck roast into the slow cooker. Pour the prepared sauce over the beef, then add the can of diced pineapple chunks along with the pineapple juice.
  4. Slow Cook the Beef: Cook on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. The meat is done when it easily falls apart with a fork. If it doesn’t shred easily, continue cooking until tender.
  5. Shred and Serve: Once cooked, shred the beef directly in the slow cooker and mix with the sauce. Serve this flavorful barbacoa in tacos, burritos, or taco salads for a satisfying meal.

Notes

  • You can adjust the number of chipotle peppers for desired heat; use 3 for more spice or 2 for milder flavor.
  • Searing the beef before slow cooking helps enhance the flavor but can be skipped if short on time.
  • Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
  • Serve with fresh cilantro, diced onions, and lime wedges for authentic flavor.
  • Use red wine vinegar or apple cider vinegar interchangeably based on preference.

Find it online: https://justsosavory.com/slow-cooker-pineapple-barbacoa-recipe/