Norm’s Black Hills Barbacoa Recipe

Name: Norm’s Black Hills Barbacoa
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 4.00 servings
Cuisine: Mexican
Ingredients: 1 1/2 cups ketchup; 1 1/2 cups Achiote Paste; 2 lbs. lamb, pork or beef; juice and pulp of 1 orange; 2 Tbsp. apple cider vinegar; 1 cup water

YIELD
4 servings

TIME
Active Prep: 5 min
Cook: 8 hours

INGREDIENTS

2 Tbsp. Black Hills BBQ Seasoning
1 1/2 cups ketchup
2 oz. Achiote Paste
2 lbs. lamb, pork or beef
juice and pulp of 1 orange
2 Tbsp. apple cider vinegar
1 cup water

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NOTES

There are two cooking methods you can use for this recipe depending on your preference: The slow cooker method yields meat that pulls apart and the oven method yields meat that is more stew like and chunky.

Other Recipe Suggestions

Hearty Guinness Beef Stew

Shredded Barbecue Chicken

Sloppy Joes

DIRECTIONS

Make a BBQ sauce by mixing the Black Hills with the ketchup. Mash the achiote paste into the BBQ sauce until thoroughly combined. Place meat in a slow cooker crock, Dutch oven or casserole dish and spread sauce over all sides of meat. Squeeze orange juice and pulp over meat and pour in remaining ingredients. Slow cooker method: Set on low and cook for 8 to 10 hours. Oven method: Cover and place in 400-degree oven for 40 min., remove cover and cook for 10 more min.

SERVING SUGGESTIONS

To make a nice serving sauce, pour 1 cup of the liquid from the cooked barbacoa into a saucepan. Over medium-high heat, stir until reduced to a thick sauce, about 10 to 12 min. Try serving barbacoa on tortillas, sprinkled with your favorite shredded cheese and topped with a spoonful of this tasty sauce.

THANKS TO
Norm, Savory Spice customer

NUTRITION

Gluten-Free

Nut-Free