How long does it take to make Slow‑Cooked Barbacoa?

About 2 hours 15 minutes in total: 15 minutes of prep and 2 hours of cooking.

How many servings does this Slow‑Cooked Barbacoa recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Slow‑Cooked Barbacoa recipe come from?

It was shared by Shane Aidan on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Slow‑Cooked Barbacoa – 135-Minute Recipe

Name: Slow‑Cooked Barbacoa – 135-Minute Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp ground cumin; 2 tbsp smoked paprika; 2 tbsp chili powder; 1 tbsp dried oregano; 1 tbsp ground coriander; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp ground cloves; 1 tsp ground black pepper; 1 tsp ground cinnamon; 1 tsp salt; 1 tsp cayenne pepper; 1 lb chuck roast

A melt‑in‑your‑mouth barbacoa seasoned with a smoky blend of cumin, smoked paprika, and a hint of cinnamon. Perfect for tacos, burritos, or a hearty bowl, this budget‑friendly dish packs plenty of protein.

Recipe by Shane Aidan· Structured by ReelsMeals

From: Instagram(view original)

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Slow‑Cooked Barbacoa – 135-Minute Recipe

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Prep Time

15 min

Cook Time

2 hr

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

2 hr 15 min estimated total time for 4 servings.

Explore related saves

Dinner Mexican Slow Cook High Protein

Ingredients

2 tbsp ground cumin
2 tbsp smoked paprika
2 tbsp chili powder
1 tbsp dried oregano
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cloves
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp salt
1 tsp cayenne pepper
1 lb chuck roast

Instructions

1
Preheat the oven to 350°F (347°F).
2
In a small bowl, combine the ground cumin, smoked paprika, chili powder, dried oregano, ground coriander, garlic powder, onion powder, ground cloves, ground black pepper, ground cinnamon, salt, and cayenne pepper; stir until evenly mixed.
3
Pat the chuck roast dry with paper towels.
4
Rub the spice mixture generously over the entire surface of the roast, pressing it in to adhere.
5
Heat a heavy skillet over medium‑high heat and add a thin layer of oil.
6
Sear the seasoned roast in the hot skillet, turning every few minutes, until all sides are deeply browned, about 5–7 minutes total.
7
Transfer the seared roast to a baking dish or Dutch oven.
8
Cover the dish tightly with foil or a lid and place it in the preheated oven.
9
Bake for approximately 60 minutes per pound (about 60 minutes for a 1‑lb roast), or until the meat is fork‑tender and easily pulls apart.
10
Remove the roast from the oven and let it rest, covered, for 5 minutes to retain juices.
11
Using two forks, shred the meat into bite‑size pieces or slice as desired.
12
Taste and adjust seasoning with additional salt or cayenne if needed, then serve hot in tacos, burritos, or bowls.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Mix spices before applying

Combine all dry spices in a bowl first, then rub the mixture onto the roast.

Pat roast dry

Dry the chuck roast with paper towels before seasoning.

Sear all sides

Sear the roast in a hot skillet, turning every few minutes, until all sides are deeply browned (5–7 minutes total).

Rest covered after baking

Let the roast rest, covered, for 5 minutes after removing from the oven to retain juices before shredding.

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