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slow cooker barbacoa beef tacos with pickled onions and pineapple pico



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Total: 480 minutes

Servings: 4


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Step 1

Place the garlic, peppers, onions, adobo sauce, vinegar, lime juice, cumin, oregano and cloves in the bowl of your food processor and blend until combined.

Step 2

Season the beef with the salt and pepper. If you have a slow cooker that you can sear in, heat it to the highest setting. If not, heat a large pot or skillet over medium-high heat. Add the oil (to either, whatever you’re using) and once it’s hot, add the beef and sear until deeply golden on every side, about 2 minutes per side.

Step 3

Place the sauce mixture in the bottom of the slow cooker (and if the beef was seared in there, just lift up the beef and pour it underneath) with the beef over top. Cook on low for 8 to 10 hours, or until the beef falls apart.

Step 4

Place the onions in a jar or cup. In a bowl, whisk together the warm water, sugar and salt until the sugar and salt dissolve. Whisk in the vinegar. Pour over the sliced onions. Let sit at room temperature for 30 minutes to 1 hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar.

Step 5

Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.

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