While I was on Whole30, today’s recipe was one of my favorites. So much so that I’ve made it a few other times since making it the first time. As a refresher, the program is 30 days of no sugar, dairy, gluten, grains, beans, legumes, and alcohol. After 30 days, you reintroduce these foods back into your diet to see if you have food sensitivity issues. Even if you aren’t on the Whole30 plan, I suggest you making this recipe. You can substitute tacos for the portobello caps, if desired! This barbacoa meat is perfectly season and tender, and a great addition to your recipe box!
3 pound center cut shoulder roast
3 to 5 large dried chipotle peppers, seeds removed (or 1 TBSP chipotle pepper spice)
½ yellow onion
¼ cup lime juice
¼ cup tomato paste
4 garlic cloves
1½ tablespoons apple cider vinegar
2 teaspoons cumin
2 teaspoons sea salt
1 teaspoon oregano
¾ cup beef or chicken stock
3 bay leaves
1 teaspoon whole cloves
Portobello Mushroom Caps
Toppings of Choice: Avocado, cilantro, sliced radish, red onions
Barbacoa Ingredients
Cut the roast into two pieces and trim any fat
Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor
Process until smooth
Pour over the roast
Sear on stove until the outside just starts to brown
Place in the pot of a slow cooker
Add the stock, bay leaves, and cloves
Ready to cook!
Cover and cook on lowest setting for 6 hours
Remove the beef and shred with two forks
Shredding the beef
Shredded Meat
Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender
Preheat oven to 350 degrees
Brush portobello mushroom with EVOO and season with salt and pepper
Place mushroom gill side down on a cookie sheet lined with tin foil
Bake in oven for 5 minutes, remove, flip, and bake for another 2 minutes
Remove from oven, place on plate, and top with shredded barbacoa
Top with toppings of choice
Barbacoa Stuffed Portobello Mushroom
- 3 pound center cut shoulder roast
- 3 to 5 large dried chipotle peppers, seeds removed (or 1 TBSP chipotle pepper spice)
- ½ yellow onion
- ¼ cup lime juice
- ¼ cup tomato paste
- 4 garlic cloves
- 1½ tablespoons apple cider vinegar
- 2 teaspoons cumin
- 2 teaspoons sea salt
- 1 teaspoon oregano
- ¾ cup beef or chicken stock
- 3 bay leaves
- 1 teaspoon whole cloves
- Portobello Mushroom Caps
- Toppings of Choice: Avocado, cilantro, sliced radish, red onions
- Cut the roast into two pieces and trim any fat
- Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor
- Process until smooth
- Pour over the roast
- Sear on stove until the outside just starts to brown
- Place in the pot of a slow cooker
- Add the stock, bay leaves, and cloves
- Cover and cook on lowest setting for 6 hours
- Remove the beef and shred with two forks
- Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender
- Preheat oven to 350 degrees
- Brush portobello mushroom with EVOO and season with salt and pepper
- Place mushroom gill side down on a cookie sheet lined with tin foil
- Bake in oven for 5 minutes, remove, flip, and bake for another 2 minutes
- Remove from oven, place on plate, and top with shredded barbacoa
- Top with toppings of choice