Smoky Chipotle Paleo Barbacoa Recipe

Smoky Chipotle Paleo Barbacoa Recipe

This isn’t the only meat I eat. Check out more on my Instagram page.

Here we are! Day five of five! Happy Cinco De Mayo! Hopefully you’ve been stacking up all the previous recipes with this one, because they all work together! Not bad for a big paleo themed Cinco de Mayo bash! We’ve saved the best for last – a Smoky Chipotle Paleo Barbacoa Recipe!

A slow cooker is an absolute must for this meal. If you don’t have one, what are you waiting for? They are one of the most used kitchen appliances around here since you can just set it and forget it. The low and slow cooking of the meat turns it into a melt-in-your-mouth consistency that dominates you with flavor. This is one of many different types of meals you can make that are a “set it and forget it” type of meal. Prep the night before or the morning, start it when you go to work and done when you get home! We are going over how to make a spicy and smoky paleo barbacoa recipe this time. This rivals Chipotle’s barbacoa pretty easily!

As always, tag me on social with @dranthonygustin and #cooklikeag so I can see your skills and repost!

Here’s how to make this:

Preparation: 20m
Cook Time: 4h
Serves: 6


  • 4 pound grass-fed chuck roast
  • few drops of liquid smoke
  • 3 bay leaves
  • 1 cup bone broth
  • 4 cloves garlic
  • 1 onion, chopped
  • 1 lime
  • 1 cup ancho chile sauce recipe
  • 3 tablespoons adobo seasoning
  • 4 chipotle peppers
  • sea salt


  1. Low and slow is the motto to go with here. 6-8 hours on low is a good time depending on how large the roast is. Don’t have adobo seasoning? It is cumbersome to make yourself, but pretty simple – pepper, salt, paprika, chili powder, oregano, cumin, garlic powder, and onion powder. Since we are using real onion and garlic, go ahead and eliminate those.
  2. Take two forks and some time at pulling the beef apart. At this point, it should be fairly tender and falling apart, if it isn’t, back in the slow cooker for a few more hours it goes. After shredding to desired consistency, keep on low and simmer for about one hour.
  3. Serve over my spicy Mexican coleslaw, some greens, or eat by itself! Common garnishes – cilantro, lime, minced red onion, avocado and diced jalapenos. Get creative!