Pork barbacoa is a Mexican classic where pork shoulder is slow-cooked until it’s fall-apart tender, bathed in a smoky, tangy sauce of dried chilies, garlic, and spices. Unlike beef barbacoa, pork takes less time to break down, making it an ideal weeknight project that delivers big flavor. This version uses a Dutch oven or slow cooker, so you get that authentic, deeply seasoned result without a pit in the ground.
Ingredients
- 3 lbs (1.4 kg) pork shoulder (or pork butt), cut into 4–5 large chunks
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 chipotle pepper in adobo sauce (plus 1 tablespoon of the sauce)
- 4 cloves garlic, peeled
- 1 medium white onion, roughly chopped
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) fresh orange juice (about 1 orange)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (Mexican oregano if available)
- 1 teaspoon ground cloves
- 1 teaspoon black pepper
- 1 tablespoon kosher salt, plus more to taste
- 1 cup (240 ml) chicken broth or water
- 2 bay leaves
Instructions
- Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 30–60 seconds per side, until fragrant. Place them in a bowl, cover with hot water, and soak for 15 minutes.
- While the chilies soak, season the pork chunks generously with the salt and black pepper on all sides.
- In a blender, combine the soaked chilies (drained), chipotle pepper with adobo sauce, garlic, onion, vinegar, orange juice, cumin, oregano, and cloves. Blend until completely smooth. If it’s too thick, add a little of the soaking water or broth.
- Heat a large Dutch oven or heavy pot over medium-high heat. Sear the pork chunks in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer the pork to a plate.
- Pour the chili sauce into the pot and scrape up any browned bits. Cook for 2–3 minutes, stirring, until the sauce darkens slightly.
- Return the pork to the pot, add the bay leaves and chicken broth or water. Bring to a simmer, then cover and reduce heat to low. Cook for 3–4 hours, turning the pork once halfway through, until the meat shreds easily with a fork. (For a slow cooker: transfer everything to the slow cooker after step 5 and cook on low for 6–8 hours.)
- Remove the pork from the sauce. Shred it with two forks, discarding any large fat pieces. Skim excess fat from the sauce, then toss the shredded pork with as much sauce as you like. Season with additional salt if needed.
- Serve immediately, or keep warm until ready to serve. The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured by a food thermometer, followed by a 3-minute rest before shredding; since it cooks far longer, it will be well above this.
Tips
- Don’t skip the sear: browning the pork adds deep flavor that you won’t get from just simmering. If you’re short on time, sear in two batches rather than crowding the pan.
- Adjust the heat: the chipotle adds medium heat. For a milder barbacoa, use only half a chipotle; for extra spice, add a second one or a pinch of cayenne.
- Make it ahead: the flavor improves overnight. Shred the pork, store it in the sauce, and reheat gently the next day.
- Freeze in portions: this recipe freezes beautifully for up to 3 months. Cool completely, then store in airtight containers or zip-top bags.
Serving Suggestions
Serve the pork barbacoa in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. It’s also excellent over rice, in tacos with pickled red onions, or as a filling for burritos and quesadillas. A side of refried beans or a simple slaw balances the richness.
Variations
- Beef barbacoa: substitute beef chuck roast for the pork and increase the cooking time to 4–5 hours (or 8–10 hours on low in a slow cooker).
- Add a smoky twist: stir in 1 teaspoon of smoked paprika or use a smoked chipotle for a deeper, campfire-like flavor.
- Make it a soup: after shredding, add an extra 2 cups (480 ml) of broth and a can of hominy to make a hearty barbacoa pozole-style soup.
- Use a pressure cooker: cook on high pressure for 60 minutes, then natural release for 15 minutes. Shred and proceed as directed.
Storage and Reheating
Refrigerate leftover barbacoa in an airtight container for up to 4 days. To reheat, place it in a covered pot over low heat, adding a splash of broth or water if it looks dry. You can also microwave individual portions in 30-second bursts, stirring between. For longer storage, freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork loin instead of shoulder? You can, but it will be drier and less flavorful. Pork shoulder has the fat and connective tissue needed for that melting texture. If you must use loin, reduce the cooking time to about 2 hours and check frequently.
What if I can’t find guajillo or ancho chilies? Use 4–5 dried New Mexico chilies or 3 tablespoons of chili powder (not the spice blend, just ground dried chilies) as a substitute. The flavor will be slightly different but still good.
Do I need to remove the seeds from the chilies? Yes, the seeds and membranes hold most of the heat. Removing them gives you a smoother, less spicy sauce. If you like heat, leave a few seeds in.
Can I make this in a slow cooker? Absolutely. After searing and making the sauce, transfer everything to the slow cooker and cook on low for 6–8 hours, or on high for 4–5 hours, until fork-tender.
Why is my sauce bitter? Over-toasting the chilies can make them bitter. Keep them over medium heat and only until fragrant, about 30–60 seconds per side. Also, make sure to remove the stems and seeds before soaking.
Can I use the sauce as a marinade? Yes, but if you plan to marinate raw pork in it, reserve a portion of the sauce before adding it to the pot. Do not reuse marinade that has touched raw meat unless you boil it for at least 1 minute first.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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