⏱ 35 min
Dinner
Herb-Crusted Grilled Chicken
Juicy chicken breast with a fragrant herb crust, served with roasted seasonal vegetables.
When you want a wholesome, deeply satisfying meal that requires minimal cleanup, this Slow Cooker Paleo Mexican Beef Barbacoa Short Ribs Recipe is a foolproof choice. Pairing beef chuck roast or beef short ribs, cut into cubes, chipotle chiles in adobo sauce and apple cider vinegar & ¼ lime juice in just 6 hr 15 min, it offers comforting flavor that family and dinner guests will genuinely savor.
Ingredients
6 servings
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Step-by-Step Instructions
1
Blend Paleo Barbacoa Marinade (5 Min)
In a blender, blend chipotle peppers, apple cider vinegar, lime juice, garlic, cumin, oregano, salt, and beef broth until smooth.
2
Slow Cook Until Falling Apart (6 Hr)
Place beef cubes into slow cooker; pour blended barbacoa sauce over meat and add bay leaves. Cover and cook on LOW for 6 to 8 hours (or HIGH for 4 hours) until beef is fork-tender.
3
Shred Beef in Saucy Juices (10 Min)
Discard bay leaves. Shred beef directly in the rich cooking juices using two forks. Serve in crisp butter lettuce wraps with avocado and cilantro!
Chef Amara’s Kitchen Secrets & Pro Tips
- 100% Whole30 & Paleo Approved: Naturally grain-free, sugar-free, and dairy-free with incredible rich Mexican flavor.
- Shred Inside the Pot: Shredding inside the pot allows the meat to reabsorb all the seasoned juices.
1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: 100% Whole30 & Paleo Approved: Naturally grain-free, sugar-free, and dairy-free with incredible rich Mexican flavor.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Slow Cooker Paleo Mexican Beef Barbacoa Short Ribs Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.
Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.
Home Cook Community
Kitchen Notes & Discussion
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