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Wednesday, January 22, 2020

Barbacoa Style Venison (or Beef) in the Instant Pot or Slow Cooker

Tender shredded meat flavored with lime and chiles makes a delicious filling for tortillas or topping for a burrito bowl. This barbacoa inspired recipe is perfect for venison or beef roast. Plus the instant pot or slow cooker does most of the work for you.

serving bowl of shredded barbacoa style venison topped with lime wedges and cilantro

Taco Tuesday just got more interesting! This tender shredded venison or beef is a perfect way to jazz up dinner. It is loaded with flavor that is either slow or pressure cooked in for super tender results. We love it as a filling for baked chimichangas, but it would also be great in tacos, enchiladas, burrito bowls and more!


    I don't know if you've noticed, but there are a few things we are guaranteed to love.

  1. Anything that is going to be wrapped in a tortilla.
  2. Anything that is easy to eat after a busy work day
  3. Anything that is braised meat
  4. Anything that is full of flavor!
      This meets all of our criteria for a delicious dinner.  We made it with venison roasts, but it would also be delicious with beef.

venison, lime, onions, chiles and seasonings in instant pot ready to cook


   I have never tried it with chicken, but I can't imagine that wouldn't be wonderful as well.  Heck, if you have a pork roast I would imagine that would be amazing as well.

   In fact I think I am going to have to try each of those things, and soon!  I'll try to remember to report back when I do. 

     This would be great just folded up into tacos.  It would be lovely over a salad or on a Mexican pizza.

    We have used it in baked chimichangas several times with great results. We love the crisp tortilla shell that we get doing it that way.

inside of a baked barbacoa chimichanga topped with queso and tomatoes


    The first time I made the refried beans in the crock pot over night and switched them out with the meat before I went to work. I came home ready to shred, stuff and bake.  Dinner was served in no time!

    This time I turned to the instant pot. With the added liquid in the recipe, I knew it would work great.

      To get the most flavor penetration and to make shredding easier, cut the roast into fist sized chunks.  Then just dump in the rest of the ingredients.

      You could certainly sear the meat first and that would add great flavor. However in the interest of time (and possibly some laziness), I did not and we were very pleased with the results.

     If you feel like there is too much liquid after the meat is shredded, turn on the saute function and let some evaporate off.  It will help to concentrate the flavors as well.

    Speaking of liquid, you have choices there too.  Beef or chicken broth works great, water will do in a pinch.

    If you have a beer hanging around, that would add great flavor as well.  Use whatever you have or are most comfortable with.


venison barbacoa, venison instant pot recipe, venison loin or roast recipe
dinner
American
Yield: 10 servings
Author:

Barbacoa Style Venison (or Beef) in the Instant Pot or Slow Cooker

Barbacoa Style Venison (or Beef) in the Instant Pot or Slow Cooker

Tender shredded meat flavored with lime and chiles makes a delicious filling for tortillas or topping for a burrito bowl. This barbacoa inspired recipe is perfect for venison or beef roast. Plus the instant pot or slow cooker does most of the work for you.
prep time: 15 Mcook time: 1 H & 20 Mtotal time: 1 H & 35 M

ingredients:

  • 2 pounds venison roast or beef roast
  • 1 4 oz can chopped green chiles
  • 1 large onion, roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 1/2 cup chicken or beef stock (or beer or water)
  • 3 Tablespoon apple cider vinegar
  • 1 Tablespoon lime juice
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • Dash of ground cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 bay leaf

instructions:

How to cook Barbacoa Style Venison (or Beef) in the Instant Pot or Slow Cooker

  1. Spray slow cooker or instant pot insert with cooking spray.
  2. Cut roast into fist sized chunks.
  3. Place all ingredients into the slow cooker or instant pot. For slow cooker: cook on low for 6-8 hours or high for 4-6 hours. For instant pot: cook on high pressure for 60 minutes, let naturally release for 10 minutes then quick release the remaining pressure. 
  4. Shred meat with two forks to desired texture, being sure to toss all of the meat in the remaining cooking liquids.
  5. Eat in tortillas with onion and cilantro, over rice, in a burrito or on nachos. The possibilities are endless!
Calories
207.46
Fat (grams)
4.66
Sat. Fat (grams)
2.31
Carbs (grams)
3.77
Fiber (grams)
0.61
Net carbs
3.16
Sugar (grams)
1.39
Protein (grams)
35.61
Sodium (milligrams)
313.49
Cholesterol (grams)
108.86

Did you make this recipe?
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Created using The Recipes Generator



Tender shredded meat flavored with lime and chiles makes a delicious filling for tortillas or topping for a burrito bowl. This barbacoa inspired recipe is perfect for venison or beef roast. Plus the instant pot or slow cooker does most of the work for you.


Shared at Meal Plan Monday

18 comments:

  1. That looks very tasty and healthy. So thankful for a good supply of venison!

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    1. We do love our venison, that is for sure! It works so well in things like this and the flavor was so good.

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  2. Stuff a tortilla and I'll be ready!! This looks and sounds great and I love that it's healthier!!!

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    Replies
    1. It really is pretty healthy, especially if you use a leaner cut of meat. And so good, I hope you try it!

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  3. Carlee, this sounds amazing! I love barbacoa beef! I've never tried venison so I would probably use the beef. Yum!

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    Replies
    1. It was so good and so darn easy! It's a perfect worknight dinner for buy mamas like us!

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  4. I am so excited to have found your recipe! We are always looking for new ways to prepare venison :) Thanks!!

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    Replies
    1. I always end up saving most of ours for chili and tacos, we LOVE it that way! We do love it this way and in slow cooker backstrap and broccoli. Oooh, and if you haven't seen it yet you should really check out my dad's Bul Kogi Backstrap, that is our favorite way to have it on the grill. It is soooooo good!

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  5. I love barbacoa and have been doing a good bit of slow-cooker cooking lately. Thank you for sharing the recipe.

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  6. This sounds outstanding! And yes... You have to love anything you can wrap in a tortilla!

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  7. Now we're talking! We love Mexican food and if I'm going to whip up your refried beans I should plan to plug in 2 crock pots and make this right along with it! I love that we can have it one night in tortillas and another on nachos, or even put the meat in a tortilla soup. Girl you are saving me so much time in the kitchen! Thanks for sharing.

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    Replies
    1. Exactly! I made the beans overnight and this while I was at work. When I got home I was ready to assemble chimichangas for baking. YUM! Thanks, Nikki!

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  8. Hope I would be successful with this recipe.

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Thank you so much for taking the time to read and comment. I love reading your ideas!