Leftovers: Barbacoa

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If you’re new to the site, or just slow, leftovers means I’ve made this recipe in the past, but the picture looked like someone sneezed on the food, so I had to make it again to make the picture pretty and in turn make you brave enough to try my food. Run on sentence right there. I changed this recipe up a bit from the original. It just felt right.

So let’s talk about some cool stuff out there. Paleo is starting to become cool. Thank gosh. I’ve been trying to be cool my entire god damn life and it hasn’t worked. Now that I’m in with the paleo crowd, maybe I can be considered cool. That’s not gonna happen. I can’t even properly dress myself for gosh sakes. Or stick by the paleo food rules. I suck.

Anywho, there are some pretty damn sweet things going on around our paleo food industry. Some things taste like butt, other things don’t. I support the things that don’t taste like butt. And I don’t love a whole lot of food that comes from outside my kitchen. I’m a snob. That’s a fact. So if I’m talking about something, it means I actually really like it. So here ya go!

First delicious new item on the block: Nosh Bars! These little suckers are absolutely delicious! You gotta try them out! They are perfect snacks for people who aren’t down for eating a full meal. I’m a meat-and-veggies-snack type of girl, but most people aren’t down for that. So if you’re looking for something to give you a bit of extra fuel, try these guys out! You seriously won’t regret it! LOOK, I even instagrammed it. That’s not a real word.

Second on my delicious list: Amy & Brian’s Coconut Juice. Stop freaking out. It’s coconut water, unsweetened. The only ingredient in it is coconut water. It’s awesome. I’m not sure why it’s the best brand of coconut water out there, but it is. You can choose from original, with pulp, or with lime. It’s AWESOME. I always buy the kind with pulp and mix it with my protein drinks after my workouts. It’s like my little treat for the day. Along with the chocolate that was consumed this week. Stupid monthly present. I instagrammed that too!!! The coconut juice, that is.

Oh. And I got big news. Two things are official in my life

  1. I have a crush. Oh the hell I’m going to get for writing that.
  2. I am going to Lake Powell.

Leftovers: Barbacoa

4.2 rating
33 reviews
PREP 15 mins
COOK 9 hours
TOTAL 9 hrs 15 mins

INGREDIENTS :

    For the first round of cooking

    • 1.5-2 lbs grass fed beef rump roast, trimmed of extra fat (if you'd like)
    • 6-8 garlic cloves, peeled
    • 2-4 bay leaves
    • 1/4 cup apple cider vinegar
    • 1/4 cup vegetable broth
    • 1 yellow onion, roughly chopped
    • 1/2 red onion, roughly chopped
    • 1 tablespoon cumin
    • 2 chipotle peppers in adobo sauce, roughly chopped
    • 1 tablespoon adobo sauce (from the can of chipotle peppers)
    • 1 container of chopped mushrooms (optional)
    • salt and pepper, to taste

    For the second round of cooking

    • 1 16oz can tomato sauce
    • 1 12-16oz can green chiles
    • 1 tablespoon chipotle chili powder
    • 2 teaspoons cayenne pepper
    • 1 teaspoon ground red pepper
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon ground cloves
    • salt and pepper, to taste

    DIRECTIONS :

    1. Pull out your crockpot. Actually, just leave it on your counter like me. It gets used a lot. If it doesn't, shame on you!
    2. Add to your crockpot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle peppers and sauce, mushrooms, salt and pepper, and rump roast. Mix ingredients around to help coat the rump roast.
    3. Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable (word? I don't think so).

    Once the roast is done cooking:

    1. Use a couple forks to shred the meat in your crockpot.
    2. Discard the bay leaves.
    3. Add in tomato sauce, green chiles, and spices. Mix thoroughly
    4. Let cook on high for 30 minutes-1 hour.
    5. Eat that b*tch up!

    by

    INGREDIENTS :

      For the first round of cooking

      • 1.5-2 lbs grass fed beef rump roast, trimmed of extra fat (if you'd like)
      • 6-8 garlic cloves, peeled
      • 2-4 bay leaves
      • 1/4 cup apple cider vinegar
      • 1/4 cup vegetable broth
      • 1 yellow onion, roughly chopped
      • 1/2 red onion, roughly chopped
      • 1 tablespoon cumin
      • 2 chipotle peppers in adobo sauce, roughly chopped
      • 1 tablespoon adobo sauce (from the can of chipotle peppers)
      • 1 container of chopped mushrooms (optional)
      • salt and pepper, to taste

      For the second round of cooking

      • 1 16oz can tomato sauce
      • 1 12-16oz can green chiles
      • 1 tablespoon chipotle chili powder
      • 2 teaspoons cayenne pepper
      • 1 teaspoon ground red pepper
      • 1/2 teaspoon smoked paprika
      • 1/2 teaspoon nutmeg
      • 1/4 teaspoon ground cloves
      • salt and pepper, to taste

      DIRECTIONS :

      1. Pull out your crockpot. Actually, just leave it on your counter like me. It gets used a lot. If it doesn't, shame on you!
      2. Add to your crockpot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle peppers and sauce, mushrooms, salt and pepper, and rump roast. Mix ingredients around to help coat the rump roast.
      3. Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable (word? I don't think so).

      Once the roast is done cooking:

      1. Use a couple forks to shred the meat in your crockpot.
      2. Discard the bay leaves.
      3. Add in tomato sauce, green chiles, and spices. Mix thoroughly
      4. Let cook on high for 30 minutes-1 hour.
      5. Eat that b*tch up!

      by

      PaleOMG Leftovers: Barbacoa

       

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      69 thoughts on “Leftovers: Barbacoa”

      1. Omgosh! That sh*t looks CRAZY good! Can’t wait to try it. I LOVE your blog. I’m 5 weeks into Paleo and feeling great! Thanks for the great recipes!

      2. Weird. Saw another barbacoa recipe and am really looking forward to making it this weekend. Also, you just made instagrammed a word. Nice.

      3. Who ever told you that instagrammed isn’t a word is dumb. its so a word! Anyway I’m really enjoying your blog. i love that you say Shit Balls and other fun words, i have been reading such lame family blog for to long!

      4. Barbacoa is my kryptonite (spell check says this is not a word)! So know what? You are so beyond cool that the cool people will never be able to catch up to your awesomeness for giving me this recipe. For the reals.

      5. So happy you decided to go to the lake! You’re going to have so much fun and rock a bathing suit I’m sure. And isn’t life just more fun when you like someone haha.

      6. I’m not super excited about the Nosh Bars. I appreciate what they are trying to do, but they have like 4 different kinds of sugar, including agave, which isn’t very good for you. You should make your own version of Nosh Bars and share it with us:0) See ya at regionals this weekend!

      7. Perfect!! My kitchen is in total chaos while replacing counters that have been on order for a month so I have no stove! I needed this recipe for the weekend. Crockpot here we go!

      8. I just made your chicken salad and its DELICIOUS! I can’t wait to try this 🙂

        The lake was definitely the right decision! You’re going to have the best time ever. I’m positive. Tell us more about your crush, stat.

        What’s the deal with protein shakes? What kind of protein powder should a new paleo-er (not a word but who cares) buy?! Help me, Juli!

      9. Yep, getting made this weekend along with your awesome Chicken Enchilada Stew and Green Chile Pulled Pork! Gotta love those crockpot recipes! These are all WINNERS!!! Thank you for doing the work for me and coming up with these incredible recipes! 🙂 On a side note, crushes make life more exciting and interesting… especially when they lead to MORE! Best of luck and ENJOY… you DEF deserve it! Rock Lake Powell like we know you can do! 🙂

      10. I <3 you so much! I'm here eating my leftover chicken with dates and shallots for lunch and cracking up at your blog (as usual). I have to make sure I don't spit out precious food when laughing all over my monitor.

        This recipe looks delish! I'm going to try to make this next week. Hopefully my order from US wellness meats comes in soon!

        I agree, Amy & Brians is the BEST!

        Have fun at the lake! YAY for crushes!

      11. I LOVE Amy & Brian’s Coconut Juice!! Seriously, or no added sugar, it’s the sweetest tasting coconut water out there! Those Nosh Bars look legit…I’m scared to see how expensive they are, lol

      12. this looks sooo good.. I love barbacoa 🙂 and just wanted to share how excited I am that someone just opened a CrossFit box in my town! I can’t wait to start! 😀

      13. Samantha Moore

        Well, I like your writing. And I eat paleo stuff only. And I lift weights and look somewhat like a buff little man only with not-too-bad-boobs for an old broad. Anyway, I like your writing.

      14. I bought San Marcos brand chipotles in adobo, but they have canola oil in them. They were the only brand at Whole Foods Highlands Ranch and I didn’t feel like driving all over looking for a 100% Paleo brand. So I would welcome suggestions as well!

      15. I made this today and I can’t stay out of it. There might not be any left by the time my husband gets home from work. Thank you for making my foray into cooking and paleo so much fun!

      16. My freaking brilliant co-worker brought me some of this today. SO GOOD! She added a little coffee to it, too. Love love love.

      17. Yep, getting made this wekened along with your awesome Chicken Enchilada Stew and Green Chile Pulled Pork! Gotta love those crockpot recipes! These are all WINNERS!!! Thank you for doing the work for me and coming up with these incredible recipes! 🙂 On a side note, crushes make life more exciting and interesting especially when they lead to MORE! Best of luck and ENJOY you DEF deserve it! Rock Lake Powell like we know you can do! 🙂

      18. I’ve made a discovery!! Barbacoa leftovers in an omelette are da bomb! I actually used a pork roast in this recipe a few days ago. We ate it with cauliflower rice and avocado for dinner. Delicious. This morning, I still have leftovers, and the lightbulb comes on… 2 eggs, some fresh spinach, sauteed red bell pepper, barbacoa, and a mozzarella cheese stick that my nieces and nephews left here went inside. Avocado and salt and pepper on top….pure joy.

      19. Made this today and WOW. It’s incredible. I don’t have a crock pot so I slow-cooked it in the oven @ 300 degrees for 8 hours. I served it with chopped fresh cilantro and avocado in a coconut Pure Wrap. Delicious. Thank you!!

      20. Oh you’ve gone and done it again! Damn this is good. I made it yesterday and ate it for breakfast this morning. Yes.

        I used grassfed london broil because Whole Foods didn’t have a grassfed rump roast. I also cut the chipotle power in half and left out the cayenne and ground red pepper because I’m a pansy when it comes to spicy stuff.

        I’m usually a chipotle barbacoa fanatic, but they use soybean oil and I’m trying to avoid all inflammatory food so I’ve been skipping chipotle. This tastes WAY better anyway!

      21. Threw this is in the crock pot at midnight last night and got worried when I woke up! I had to buy chuck roast since WF didn’t have grass fed rump this week. It looked SO tough even 7 hours later that I was scared. Kept it in for 8.5 hours and voila! After discarding the really fatty stuff, shredded perfectly. Yet again I over spiced but it still tastes great! Going to pair it with some cauliflower rice for a late lunch.

      22. OMG, Juli! I don’t know what happened, but this is SO SPICY. Any suggestions on how to tone it down? I have a whole crock pot full of it!

      23. great recipe!! my husband and i both loved it. i’m going to make it again in a few days for a potluck, except leave out the cayenne since not everyone likes spicy food!

      24. Wow! That was some spicy Barbacoa, Juli! Holy #&%@, my mouth is still on fire! If I make it again, I’m leaving out the cayenne. Very flavorful and delicious… just spicy. I served it atop your mashed carmelized plantains. Delish!

      25. This recipe is the best! I’ve made it several time and am getting ready to make it right now. I’ve tried a few other barbacoa and they didnt compare to this one!

      26. What brand of chipotle peppers did you buy? The boyfriend and I made this once and when we were cleaning up, I noticed that the can of peppers listed wheat as an ingredient, and gluten is a no-no for me. (He got to eat the WHOLE batch by himself…lucky.)

        Any recommendations?

      27. Dee-LISH. Seriously. And the avocado slices are the perfect accompaniment. This will be made often! You can’t beat a delish crockpot meal!

      28. This was such an easy, delicious way to enjoy a roast! I used an elk roast and the flavors were crazy amazing! Thank you so much for your ideas, this recipe will be one that I make over and over again for my family.

      29. Just made this dish tonight and it was ahmazzing! I live 3 hours from a Chipotle and was shocked how dead on this recipe was. Thank you for sharing this delicious recipe.

      30. Made this recipe with a 5 lb. roast! LOVE it! The Adobo peppers have a different taste; we’ve never cooked with them before. YUM! Lots of leftovers!!

      31. So I made this, this past weekend…I kind of threw this whole paleo lifestyle on my boyfriend and started with this, he who has a fear of anything remotely different…LOVE it, like ate it for three days straight loved it! This dish is amazing, probably a tad spicy but I love the heat. I have now stockpiled a list of your recipes and can’t wait to make my next OMG meal! THANK YOU!

      32. My wife and I were super excited to try this recipe, made it as instructed, but it was SOOO SPICY! My wife loves spiced and couldn’t handle it. May try it again with removing or decreasing most of the spicey ingredients. I still love your blog and your recipes 🙂

      33. So… Ihopeyou’rereadyforanawkwardSundaymorningconfession… I kind of feel like a recipe stalker (dare I say… blog-voyeur?eww yikes.) bc I have cooked *several* of your recipes and then selfishly never taken the 0.2 seconds to comment &/or give you kudos… Nope, just stolen a tremendously delish recipe, and then at lunchtime- condescendingly strolled it from the microwave through the office by all the cubicles with their sad sandwiches and fast food garbage. Most of the time they have food-envy bc it’s something that smells really good and then other times it’s “what weird food are you eating today?”–regardless I am a BIG fan of eating foods that aren’t advertised on TV commercials (w/ the exception of ‘the incredible edible egg’). That said, this time– this barbacoa, moved me to action on my gratitude. I can’t even *wait* to eat it, it’s miraculously delicious and I kicked up the spicines by adding “hot” green chilis –cause I’m a sassy kinda cavewoman– and it is totally made to my taste. So to make up for all the lost opportunities to show thanks: Cheers to your delectable paleo-insights. Thanks for the crock pot awesomeness. Thanks for accomodating my 1-night-a-week love for cooking with specTACular recipes. And for the laughs–
        x 1000,
        Merv

      34. You must love to eat fire, because I made this and it was a crock pot full of HOT!!! It burned my mouth, then my stomach, then my lower regions. I had to cook another roast in garlic & tomato sauce only and mix them together with a little honey to tone it down some. Still have to eat it with sour cream or greek yogurt. Just warning the other spice wimps out there… 🙂 Despite the heat, the flavor is fabulous!

      35. Made this tonight and it was a hit with my family (including kids). My rump roast was dry (cooked low for 6 hrs) and didn’t fall apart easily so I sliced it, which was fine. Discovered the adobo chili can at my local Whole foods contains wheat so I didn’t use that. Instead I used Aji Panca Paste which is not spicy but gave good flavor. Only modification I’ll make is crush the garlic next time.

      36. Just got done cleaning up after making this for my husbands birthday tonight w/ both our folks. Only ingredient I didn’t have was the red pepper. Turned out AMAzING! Everyone LOVED it. I’ve never made barbacoa at home & it was so good & juicy & a lil squeezed lime on top complimented it so well. GREaT recipe.

      37. I have had the same exact thought about Amy and Brian’s. I have tried all the brands. Theirs is the best. I even have a conspiracy theory about it, that maybe they are just liars and they put sugar in there. But then it would make me feel gross, so I just can’t figure it out.

      38. Good God….This tasted good and my husband really liked it too, but this was the spicest meal ever!!! I will make this again but leave out a lot of the spices. Just too hard to eat. Whoever can eat this has a mouth of steel.

      39. So…Beef Rump Roast is far to course for shredded beef. I made this and cooked it on low in the crock pot for 8 hours and it was still super grisly and never shredded. The correct cut of beef would be beef brisket, roast or chuck. Also, a pork tenderloin would be great. Everything else about this recipe was great. $20 wasted meat sucks.

      40. Sorry, it could have been where I bought the meat. I should have mentioned that possibility. I also didn’t meant to put one star. I wasn’t sure how to edit that once it posted. The recipe is great. I ended up putting the meat in my Ninja (blender) and it turned out wonderful.

      41. Just ran across this post & am planning to make the barbacoa tomorrow. One question, though – do you know if the Nosh Bars are still being made? I tried to find them after seeing this post but no luck!

      42. I just got an instant pot. How should I adapt this recipe to cook in it? Sounds yummy and don’t think I want to wait for 6 hours!

      43. Hi,
        I love this recipe and want to make it again, but now I have an Instant Pot!

        What would the conversion be for the instant pot? 🙂

        1. not sure, i haven’t made it in a crockpot. but you could follow the same directions as my instant pot carnitas and see how it comes out!

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