Pepper Jack Chipotle Pineapple Beef Barbacoa: Slow Cooker Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and a cutting board. Pat the beef chuck cubes dry with paper towels, but there's no need to season them—the chipotle and cheeses will do all the work.

Measure out the pineapple tidbits and drain them well, and mince the chipotle peppers if they're whole. Have your queso blanco dip and shredded pepper jack cheese ready to go. No other prep is needed; this is a true dump-and-go meal.

Instructions

Layer and Cook

1. 1Layer the Ingredients in the Slow Cooker
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the drained pineapple tidbits over the beef, then add the minced chipotle peppers in adobo. Pour the queso blanco dip over the top, and finish with the shredded pepper jack cheese. Do not stir.
   Look for The beef is covered with a colorful layer of pineapple, chipotle, and cheeses.
   Tip For a milder heat, use only 2 tablespoons of chipotle. For extra smokiness, add a teaspoon of adobo sauce.
2. 2Cook Low and Slow
   Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender and easily shreds. The sauce will be bubbling and the cheeses melted. Let it rest for 3 minutes before slicing.
   Look for The beef is fork-tender and the sauce is bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking—each peek releases heat and adds time.

After layering all the ingredients, the slow cooker is full of colorful raw ingredients. As it cooks, the cheese melts and bubbles, and the aromas of chipotle and pineapple fill the kitchen.

The beef will be submerged in a rich, bubbling sauce. Check that the beef is fork-tender before moving to the next phase.

Shred and Thicken

3. 3Shred the Beef
   Using two forks, shred the beef directly in the slow cooker. Stir the shredded beef into the sauce until well coated. If the sauce seems thin, let it cook uncovered for 15-20 minutes on high to thicken slightly. Let it rest for 3 minutes before slicing.
   Look for The beef shreds easily and is coated in a creamy, spicy sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For chunkier pieces, shred less; for finer shreds, use a hand mixer on low for a few seconds.

The beef is now fall-apart tender, and the sauce is creamy and slightly thickened. Shredding it in the pot coats every piece with the smoky, cheesy sauce. If the sauce is too thin, let it simmer uncovered to reduce. The texture should be thick enough to cling to a spoon.

Serve and Savor

4. 4Serve and Enjoy
   Serve the barbacoa warm over tortilla chips, in tacos, or over rice. Garnish with fresh cilantro, diced onions, or a squeeze of lime if desired.
   Look for The barbacoa is steaming and the sauce is creamy and thick.
   Tip For a crispy texture, serve on warm tortillas and top with crunchy slaw.

The barbacoa is ready to serve, with tender shreds of beef in a glossy, spicy sauce. The aroma is irresistible, and the flavors are balanced between sweet, smoky, and creamy. Pile it high on tortilla chips or in warm tortillas for a satisfying meal.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Every time you open the slow cooker, you release heat and add 15-20 minutes to the cooking time. Another mistake is using a lean cut of beef like sirloin, which will dry out.

Stick with chuck or brisket. Also, be careful not to add too much liquid—the beef and pineapple release plenty of moisture, so no extra broth is needed. Finally, don't skip the draining step for the pineapple; excess liquid can make the sauce thin.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and easily shreds. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it cooks low and slow, it will be much higher and incredibly tender.

The sauce will be bubbling and slightly thickened, and the cheeses will be fully melted and incorporated. Let the beef rest for a few minutes after shredding to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest