Barbacoa is a Mexican cooking/seasoning method in which the meat is traditionally shredded for use in everything from burritos to my personal favorite street tacos. Barbacoa has a nice subtle seasoning which lends itself to various forms of protein, I personally enjoy using it on pork the best.
Full time 4 1/2 hours high or 6 1/2 hours low
2-3 lb. bone-in pork shoulder
4 dried chilies or chipolte peppers
4 bay leaves
1 large onion, diced fine
3-6 cups warm, not hot water
1/4 cup cider vinegar
1/2 cup lime juice
1/2 tbsp ground cumin
1/2 tbsp dried oregano
1/2 tbsp salt
2 tsp ground black pepper
1/2 tsp ground cinnamon
1/4 cup chopped fresh cilantro
1-2 tsp salt, based on flavor and preference
1/2 tsp hot sauce* optional
Start by trimming your shoulder, there is usually a large piece of fat running along one side of it, remove this and toss.
Place pork in slow cooker and add in diced onions.
Top with cumin, oregano, salt, pepper, and cinnamon.
Add in vinegar and lime juice.
Pour in water, just to bring to roughly 1/2 below surface of pork.
Add in dried peppers and bay leaves.
Cover and cook for 4 hours on high heat or 6 hours on low heat.
Carefully remove lid to avoid steam and remove pork to a cutting board.
Drain all but 1 cup liquid out of slow cooker, running thru colander to keep onions.
Return onions and reserved liquid to the slow cooker.
Shred pork and remove any large fat pieces or bones. Return to slow cooker.
Check for seasoning and add in salt, cilantro, and hot sauce.
Mix to completely incorporate.
Move to serving bowl. Cheers!