Tender shredded meat flavored with lime and chiles makes a delicious filling for tortillas or topping for a burrito bowl. This barbacoa inspired recipe is perfect for venison or beef roast. Plus the instant pot or slow cooker does most of the work for you.
Taco Tuesday just got more interesting! This tender shredded venison or beef is a perfect way to jazz up dinner. It is loaded with flavor that is either slow or pressure cooked in for super tender results. We love it as a filling for baked chimichangas, but it would also be great in tacos, enchiladas, burrito bowls and more!
I don’t know if you’ve noticed, but there are a few things we are guaranteed to love.
- Anything that is going to be wrapped in a tortilla.
- Anything that is easy to eat after a busy work day
- Anything that is braised meat
- Anything that is full of flavor!
This meets all of our criteria for a delicious dinner. We made it with venison roasts, but it would also be delicious with beef.
I have never tried it with chicken, but I can imagine that would be wonderful as well. Heck, if you have a pork roast I would imagine that would be amazing as well.
In fact I think I am going to have to try each of those things, and soon! I’ll try to remember to report back when I do.
This would be great just folded up into tacos. It would be lovely over a salad or on a Mexican pizza.
We have used it in baked chimichangas several times with great results. We love the crisp tortilla shell that we get doing it that way.
The first time I made the refried beans in the crock pot over night and switched them out with the meat before I went to work. I came home ready to shred, stuff and bake. Dinner was served in no time!
This time I turned to the instant pot. With the added liquid in the recipe, I knew it would work great.
To get the most flavor penetration and to make shredding easier, cut the roast into fist sized chunks. Then just dump in the rest of the ingredients.
You could certainly sear the meat first and that would add great flavor. However in the interest of time (and possibly some laziness), I did not and we were very pleased with the results.
If you feel like there is too much liquid after the meat is shredded, turn on the sauté function and let some evaporate off. It will help to concentrate the flavors as well.
Speaking of liquid, you have choices there too. Beef or chicken broth works great, water will do in a pinch.
If you have a beer hanging around, that would add great flavor as well. Use whatever you have or are most comfortable with.
- 2 pounds venison roast or beef roast
- 4 oz can chopped green chilis
- 1 large onion, roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 1/2 cup chicken or beef stock (or beer or water)
- 3 Tablespoon apple cider vinegar
- 1 Tablespoon lime juice
- 2 teaspoons cumin
- 2 teaspoons oregano
- Dash of ground cloves
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 bay leaf
- Spray slow cooker or instant pot insert with cooking spray.
- Cut roast into fist sized chunks.
- Place all ingredients into the slow cooker or instant pot. For slow cooker: cook on low for 6-8 hours or high for 4-6 hours. For instant pot: cook on high pressure for 60 minutes, let naturally release for 10 minutes then quick release the remaining pressure.
- Shred meat with two forks to desired texture, being sure to toss all of the meat in the remaining cooking liquids.
- Eat in tortillas with onion and cilantro, over rice, in a burrito or on nachos. The possibilities are endless!
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Amount Per Serving: Calories: 233Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 119mgSodium: 318mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 38g
All nutritional information is estimated and will depend on the exact ingredients you use.