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.
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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.
More Great Recipes to Try:
Make some homemade salsa or even a little salsa verde to go with your barbacoa. It is perfect
Or try turning your venison into backstrap and broccoli in the instant pot. Serve it over some rice for a perfect easy meal.
Pulled Venison Barbacoa
Ingredients
- 2 pounds venison roast
- 4 oz can chopped green chilis
- 1 large onion roughly chopped
- 4 cloves garlic peeled and roughly chopped
- ½ cup beef stock
- 3 Tablespoon apple cider vinegar
- 1 Tablespoon lime juice
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 dash ground cloves
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 bay leaf
Instructions
- Spray slow cooker or instant pot insert with cooking spray.
- Cut roast into fist sized chunks.2 pounds venison roast
- Place all ingredients into the slow cooker or instant pot.4 oz can chopped green chilis, 1 large onion, 4 cloves garlic, ½ cup beef stock, 3 Tablespoon apple cider vinegar, 1 Tablespoon lime juice, 2 teaspoons cumin, 2 teaspoons oregano, 1 dash ground cloves, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 bay leaf
- 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!
Notes
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What cut of venison roast did you use for this?
We used to only keep the backstraps and loins and grind the rest. So, likely backstrap. We kept more whole muscle roasts this year. So, I am hoping to experiment with more roasts in the future.
Going to try this recipe tomorrow and see how it comes out, I’m hoping for good results
I hope you enjoy it!
Everyone loves my street tacos thanks to your recipe!
It’s a winner! Thank you
I am so glad you like it!
This was an amazing recipie! Tweaked the recipie just a tad…wanted more liquid so doubled the beef broth, used about 1/4 cup apple cider vinegar, doubled lime juice, and coated the venison roast in flour before searing then added to pressure cooker. It turned out MAGNIFICENT! My son’s first time trying Deer meat 🍖 he wouldn’t stop eating !😆 will definitely make it again!
Your tweaks sound fabulous and I am so glad you liked it!
I had all but given up on deer roasts. I always turn them into leather… until this recipe. The meat turned out amazing in just an hour in the insta pot. I will use this from now on. Thank you for sharing!
I am so happy I could help you find something you like!
My husband made this and it was wonderful! We added spiced pickled red onion on top and that just put it over the edge. Cannot wait to have this more often!
Yum! I am so glad you liked it!
How long would you cook a 1 1/2 pound venison roast in instant pot?
About an hour if you are making something along the lines of a pot roast. Maybe a bit longer if you are wanting it to shred easily.
This is a fantastic recipe and works great with extra deer roasts that you don’t know what to do with.
Recipe didn’t ask for it but I coated the raw meat chunks in cumin, garlic powder, salt, chipotle powder/smoked paprika and browned it first. Added an extra layer of flavour.
Will use the left over meat for sandwiches or making a tortilla soup.
That sounds amazing! I am glad you liked it.