Slow Cooker Shredded Beef Recipe – Mexican-Inspired Barbacoa
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
gluten-free, paleo, dairy-free, nut-free, egg-free, whole30, keto
  • base recipe for shredded beef (above)
  • ¼ cup tomato paste
  • ¼ cup lime juice
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika or for more heat, chipotle powder
  • 1 teaspoon all spice powder
  • roughly chopped cilantro, for serving
  • thinly sliced green onion, for serving
  1. Add all of the above ingredients to a small bowl and mix well together to combine. Add the beef to your slow cooker. Add the remaining ingredients from the base recipe and the above ingredients all mixed together. Give it a good stir around the beef.
  2. Cook the beef for 4 hours on high setting or 6-8 hours on low setting.
  3. Once the beef is cooked, remove from the slow cooker with tongs into a serving dish or large bowl. Break apart lightly with two forks and then add back to the sauce in the slow cooker set on warm for another hour.
  4. Option: Season the beef with salt and pepper to taste then sear all sides over medium high heat in some oil until browned, about 2 minutes per side.
Recipe by Tasty Yummies at