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.

Prep Time 20

Cook Time 4

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.