Pulled Venison Barbacoa

Bowl of barabacoa style venison with wedges of lime, ready to be put in a tortilla.

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.

Prep Time15

Cook Time1 20

Total Time1 35

Servings: Servings

Author: Carlee

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 2 pounds venison roast into fist sized chunks.
Place 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, and 1 bay leaf 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!

Notes

You can use water, chicken stock, or beer in place of the beef stock.
If you don't have a venison roast, use a beef roast instead.

Nutrition

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