Slow Low Five-Spice Pork Barbacoa

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Tender, deeply savory pork barbacoa slow-cooked with five-spice and guajillo chilies until rich and shred-ready.

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.

Recipe / Method

Prep: 20 Minutes

Cook: 8+ Hours

Serves: 4

Ingredients

  • 1.5 kg (3.3 lbs) pork shoulder (butt), cut into large chunks
  • 2 tbsp (30 ml) neutral oil
  • 2 tsp (10 g) sea salt
  • ½ cup (120 ml) beef bone broth
  • 3 tbsp (45 ml) apple cider vinegar
  • 2 tbsp (30 ml) soy sauce
  • 3 cloves garlic, smashed
  • 2 tsp (10 g) Chinese five-spice powder
  • 2 dried guajillo chilies, stemmed and seeded
  • (Optional) 1 star anise pod for extra aromatic depth
  • Charred corn tortillas, sliced radishes, fresh cilantro, and lime wedges for serving

Instructions

  1. Heat neutral oil in a large skillet over high heat. Season the pork chunks with salt and sear in batches until deeply browned on all sides. Transfer the seared pork to the slow cooker.
  2. Pour the beef bone broth into the hot skillet, scraping up any browned bits (fond). Transfer that liquid to the slow cooker over the pork.
  3. Add the apple cider vinegar, soy sauce, smashed garlic, Chinese five-spice powder, dried chilies, and (if using) star anise to the slow cooker. Briefly stir to distribute.
  4. Cover and cook on Low for 8–10 hours (or on High 5–6 hours) until the pork easily pulls apart with a fork.
  5. Remove the pork and star anise. Shred the meat with two forks. If the cooking liquid is thin, transfer it to a saucepan and simmer briefly to reduce before tossing it back with the shredded pork.
  6. Serve warm with charred tortillas, radishes, cilantro, and lime wedges.

Why This Recipe Works

Slow, moist heat breaks down tough connective tissue (collagen) into gelatin, yielding pork that is fall-apart tender. Chinese five-spice – a blend of star anise, fennel, cinnamon, cloves, and pepper – complements the smoke of dried chilies, creating a layered profile that feels rich and nuanced despite simple technique.

Pairing Suggestions

This barbacoa shines when paired with neutral bases that let its complexity sing — charcoal-charred corn tortillas, cilantro-lime rice, or simple black beans. Pickled red onions or a crisp cabbage slaw provide bright contrast to the deep braise.

Storage

Store cooled barbacoa and its cooking juices in separate airtight containers for up to three days in the fridge or up to three months in the freezer. Reheat gently with a splash of reserved juices to prevent drying. Leftover barbacoa makes excellent tacos, burrito bowls, quesadillas, or sandwiches later in the week.

Make It Yours

  • Spice variation: Add a tablespoon of smoked paprika or ancho chili powder to the slow cooker for a deeper, smoky warmth.
  • Acid swap: Use a splash of fresh orange juice in place of some apple cider vinegar for a subtly sweeter acidity.
  • Heat adjustment: Increase the heat by adding a chopped chipotle in adobo or a pinch of cayenne.
  • Texture tweak: After shredding, spread the pork on a baking sheet and broil briefly for crisp edges.

Kitchen Connections

Foundation:
(to be linked)

Next Dish:
(to be linked – Barbacoa Burrito Bowl / Barbacoa Sandwich)

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