Posted by https://lexiscleankitchen.com/beef-barbacao-bowls/ © 2019 Lexi's Clean Kitchen. All rights reserved.
To Make in the Slow Cooker:
Pre-heat broiler on high and place
beef on a rimmed baking sheet. In a small bowl whisk together
paprika, chili powder, salt, garlic powder, onion powder, oregano, cumin, black pepper and cayenne. Rub all over beef. Broil beef on high for 4 minutes on each side. Meanwhile, add diced tomato, chiles, onion, garlic, vinegar,
maple syrup, salt and pepper to a large slow cooker. Once beef is done in the oven, carefully place it into the slow-cooker. Cook on low for 7-8 hours. Once done, shred and use as desired.
To Cook in an Instant Pot:
In a small bowl whisk together
paprika, chili powder, salt, garlic powder, onion powder, oregano, cumin, black pepper and cayenne. Rub all over beef. Heat oil in the
Instant Pot with the saute function. Once hot, sear meat for 2 minutes on each side. Shut off saute function. Add
diced tomatoes, chiles, onion, garlic, apple cider vinegar, maple syrup, salt and pepper. Place on the lid and set the value to sealing. Cook on high pressure for 50 minutes with a natural release. Once done, shred with two forks and serve as desired.
This recipe was originally published in 2015. It was republished with new photos in 2019.
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