# Slow Cooked Barbecue

A tender and juicy slow-cooked barbecue recipe that works best with beef, pork, or chicken, but also good with shrimp and tofu.

- Total time: 488 min
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

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

## Instructions

1. Place your slow cooker on high.
2. Add one tablespoon of lard to the slow cooker.
3. Chop the pork butt into smaller pieces.
4. Season the pork pieces with one teaspoon of salt and one tablespoon of black pepper, ensuring all pieces are coated.
5. Add the seasoned pork pieces into the slow cooker with the hot lard.
6. Toast the four chile wajillos and four chile anchos, remove seeds and stems.
7. Soak the chiles in hot water for 8 to 10 minutes or until soft.
8. Add 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.
9. Blend until smooth.
10. Pour the sauce over all the pieces of pork in the slow cooker.
11. Add a little bit of water to the blender to get any leftover sauce out and pour it into the slow cooker.
12. Mix the ingredients in the slow cooker to ensure every piece of pork is coated.
13. Add four garlic cloves, one sliced onion, and three bay leaves to the slow cooker.
14. Combine all ingredients in the slow cooker.
15. Cook on low for eight hours.
16. Serve the barbecue with extra onions, cilantro, pickled purple onions, and a squeeze of lime juice.

## Equipment

- slow cooker
- blender

## 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.

## Source

- Original video: https://youtube.com/shorts/cqwTwhNtS1A?si=m3GL88Gyk_FJPQaL
- Recipe page: https://www.cliprecipe.com/recipe/fafd7be9-3cab-4ae0-9cfd-5fed9d8af4b6
- Extracted: 2026-01-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt