Five-Spice Pork Barbacoa

Rich, shred-ready five-spice pork barbacoa cooks low and slow until the edges stay dark, the center turns tender, and the braising juices cling to every bite.

overhead shot of succulent shredded pork in a dark reduction served in a heavy stoneware pot, accompanied by rustic sliced radishes, lime wedges, and a stack of corn tortillas on a wooden plate.

Best served with: charred corn tortillas, radishes, and lime

Five-Spice Pork Barbacoa

Print Recipe
Rich, shred-ready five-spice pork barbacoa cooks low and slow until the edges stay dark, the center turns tender, and the braising juices cling to every bite.
Prep Time 20 minutes
Cook Time 4 minutes
Servings 4

Ingredients

  • .5 kg pork shoulder cut into large chunks
  • 30 ml neutral oil
  • 2 tsp sea salt
  • 120 ml beef broth
  • 45 ml apple cider vinegar
  • 30 ml soy sauce
  • 3 garlic cloves smashed
  • 2 tsp Chinese five-spice powder
  • 2 dried guajillo chilies stemmed and seeded
  • charred corn tortillas sliced radishes, fresh cilantro, and lime wedges, for serving

Instructions

  • Season the pork with salt.
  • Heat the oil in a large skillet over high heat.
  • Sear the pork in batches until deeply browned on all sides, then transfer it to the slow cooker.
  • Pour the broth into the hot skillet and scrape up the browned bits.
  • Add that liquid to the slow cooker with the vinegar, soy sauce, garlic, five-spice, and guajillo chilies.
  • Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the pork pulls apart easily.
  • Transfer the pork to a bowl and shred it with two forks.
  • Reduce the cooking liquid in a saucepan if needed, then toss it back with the shredded pork.
  • Serve with warm tortillas, radishes, cilantro, and lime.

Cook’s Note: Brown the pork chunks on all sides in a hot pan, working in batches so the pan stays hot; searing before slow cooking builds a deep crust and keeps the meat juicy.

Why This Recipe Works

Slow cooking turns pork shoulder tender without losing richness, while five-spice and guajillo chilies build depth without a long ingredient list. The result is savory, aromatic, and bold enough to carry simple toppings.

Pairing Suggestion

Mexican lager or sparkling lime water fits the rich pork; salted tortilla chips make an easy pantry-side crunch.

Leftover Strategy

Cool leftover pork quickly and store in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently, then use extra pork in tacos, rice bowls, or sandwiches.

Make It Yours

  • Add smoked paprika or ancho powder for a deeper smoky edge.
  • Use a little orange juice in place of some vinegar for a rounder finish.
  • Add chipotle in adobo for more heat.
  • Broil the shredded pork briefly for crisp edges before serving.

Kitchen Connections

Method: Slow-Cooked Meat Guide.
Next Dish: Lime-Pickled Medley.

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