Slow Cooked Barbecue

488 mins
Serves 1
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Directions

  1. 1Place your slow cooker on high.
  2. 2Place your slow cooker on high.
  3. 3Place your slow cooker on high.
  4. 4Add one tablespoon of lard to the slow cooker.
  5. 5Add one tablespoon of lard to the slow cooker.
  6. 6Add one tablespoon of lard to the slow cooker.
  7. 7Chop the pork butt into smaller pieces.
  8. 8Chop the pork butt into smaller pieces.
  9. 9Chop the pork butt into smaller pieces.
  10. 10Season the pork pieces with one teaspoon of salt and one tablespoon of black pepper, ensuring all pieces are coated.
  11. 11Season the pork pieces with one teaspoon of salt and one tablespoon of black pepper, ensuring all pieces are coated.
  12. 12Season the pork pieces with one teaspoon of salt and one tablespoon of black pepper, ensuring all pieces are coated.
  13. 13Add the seasoned pork pieces into the slow cooker with the hot lard.
  14. 14Add the seasoned pork pieces into the slow cooker with the hot lard.
  15. 15Add the seasoned pork pieces into the slow cooker with the hot lard.
  16. 16Toast the four chile wajillos and four chile anchos, remove seeds and stems.
  17. 17Toast the four chile wajillos and four chile anchos, remove seeds and stems.
  18. 18Toast the four chile wajillos and four chile anchos, remove seeds and stems.
  19. 19Soak the chiles in hot water for 8 to 10 minutes or until soft.
  20. 20Soak the chiles in hot water for 8 to 10 minutes or until soft.
  21. 21Soak the chiles in hot water for 8 to 10 minutes or until soft.
  22. 22Add the wajillo chile, ancho chile, three cloves, one tablespoon of Mexican oregano, one tablespoon of ground cumin, two tablespoons of chicken bullion, 3/4 of a cup of apple cider vinegar, and half a cup of water to a blender.
  23. 23Add the wajillo chile, ancho chile, three cloves, one tablespoon of Mexican oregano, one tablespoon of ground cumin, two tablespoons of chicken bullion, 3/4 of a cup of apple cider vinegar, and half a cup of water to a blender.
  24. 24Add the wajillo chile, ancho chile, three cloves, one tablespoon of Mexican oregano, one tablespoon of ground cumin, two tablespoons of chicken bullion, 3/4 of a cup of apple cider vinegar, and half a cup of water to a blender.
  25. 25Blend until smooth.
  26. 26Blend until smooth.
  27. 27Blend until smooth.
  28. 28Pour the sauce over all the pieces of pork in the slow cooker.
  29. 29Pour the sauce over all the pieces of pork in the slow cooker.
  30. 30Pour the sauce over all the pieces of pork in the slow cooker.
  31. 31Add a little bit of water to the blender to get any leftover sauce out and pour it into the slow cooker.
  32. 32Add a little bit of water to the blender to get any leftover sauce out and pour it into the slow cooker.
  33. 33Add a little bit of water to the blender to get any leftover sauce out and pour it into the slow cooker.
  34. 34Mix the ingredients in the slow cooker to ensure every piece of pork is coated.
  35. 35Mix the ingredients in the slow cooker to ensure every piece of pork is coated.
  36. 36Mix the ingredients in the slow cooker to ensure every piece of pork is coated.
  37. 37Add four garlic cloves, one sliced onion, and three bay leaves to the slow cooker.
  38. 38Add four garlic cloves, one sliced onion, and three bay leaves to the slow cooker.
  39. 39Add four garlic cloves, one sliced onion, and three bay leaves to the slow cooker.
  40. 40Combine all ingredients in the slow cooker.
  41. 41Combine all ingredients in the slow cooker.
  42. 42Combine all ingredients in the slow cooker.
  43. 43Cook on low for eight hours.
  44. 44Cook on low for eight hours.
  45. 45Cook on low for eight hours.
  46. 46Serve the barbecue with extra onions, cilantro, pickled purple onions, and a squeeze of lime juice.
  47. 47Serve the barbecue with extra onions, cilantro, pickled purple onions, and a squeeze of lime juice.
  48. 48Serve the barbecue with extra onions, cilantro, pickled purple onions, and a squeeze of lime juice.

Ingredients

  • 1 tablespoon lard
  • 1 tablespoon lard
  • 1 tablespoon lard
  • 8 lbs pork butt
  • 8 lbs pork butt
  • 8 lbs pork butt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 4 chile wajillos
  • 4 chile wajillos
  • 4 chile wajillos
  • 4 chile anchos
  • 4 chile anchos
  • 4 chile anchos
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 1 tablespoon Mexican oregano
  • 1 tablespoon Mexican oregano
  • 1 tablespoon Mexican oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 2 tablespoons chicken bullion
  • 2 tablespoons chicken bullion
  • 2 tablespoons chicken bullion
  • 0.75 cup apple cider vinegar
  • 0.75 cup apple cider vinegar
  • 0.75 cup apple cider vinegar
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 sliced onion
  • 1 sliced onion
  • 1 sliced onion
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • extra onions
  • extra onions
  • extra onions
  • cilantro
  • cilantro
  • cilantro
  • pickled purple onions
  • pickled purple onions
  • pickled purple onions
  • squeeze lime juice
  • squeeze lime juice
  • squeeze lime juice

Equipment

slow cookerblender

Tips

  • This recipe and seasoning works best with beef, pork, or chicken, but can also be used with shrimp or tofu.
  • If ancho chile is not available, pacas can be used as a substitute, but ancho chile after toasting and removing seeds/stem provides a better flavor.