Barabacoca-cola

Barabacoca-cola is a delightful twist on the traditional Mexican barbacoa. This mouthwatering dish features tender and smoky shredded beef that’s first dry-rubbed and smoked, then roasted in a Coca-Cola-based sauce, and finally finished in a pressure cooker. The result is a sweet and richly flavored shredded beef that can be served in tacos, burritos, salads, and tortes. With a perfect blend of spices and the unique touch of Coca-Cola, this Barabacoca-cola recipe is sure to be a hit at any gathering or family meal.

Ingredients

Rub

Sauce

Directions

1. Mix the rub spices together and generously coat the beef chuck roast with the rub. Set the roast aside for 20 minutes to allow the flavors to infuse.
2. Preheat your smoker to 250°F (121°C). Place the seasoned chuck roast on the smoker and smoke it for two hours. If you have a temperature probe, insert it into the roast to monitor the internal temperature.
3. After two hours, transfer the smoked roast to a smoker-safe pan. Pour the Coca-Cola over the roast and add the chopped onion to the pan.
4. Seal the pan with foil and continue cooking the roast in the smoker for another two hours at 275°F (135°C). This step allows the flavors to develop and the meat to become tender.
5. Once the meat reaches an internal temperature of 190°F (88°C) or when the two hours are up, remove the roast from the smoker.
6. Optional step: If you prefer to finish the meat on the smoker, take the internal temperature up to 200°F (93°C) on the probe. Use forks to shred the meat, and you can use the juice as a dip or au jus.
7. Place the smoked and cooked roast into a pressure cooker. This step is optional but makes it easier to shred the meat. Cook the meat under pressure for 15 minutes. Allow the pressure to release naturally.
8. Use a wooden spoon to break up the meat further and stir it to combine with the cooking liquid. Switch the pressure cooker to sauté mode and cook for an additional 30 minutes, or until the meat reaches your desired texture.
9. Once the meat is perfectly tender and flavorful, remove it from the heat.

Serving Suggestions

Barabacoca-cola is incredibly versatile and can be served in various ways. Enjoy this sweet and smoky shredded beef in tacos, burritos, salads, tortes, or as a filling for sandwiches. The rich flavors of the dish are sure to impress your family and guests.

FAQs

Q: Can I use a different cut of beef for this recipe? A: Yes, you can use other cuts of beef like brisket or short ribs, but chuck roast works best for its tenderness and flavor.

Q: Can I cook the meat entirely on the smoker without using a pressure cooker? A: Yes, you can skip the pressure cooker step and finish cooking the meat on the smoker until it reaches your desired tenderness.

Q: Can I adjust the spiciness of the rub? A: Absolutely! Feel free to add more or less chili powder and pepper to adjust the spiciness to your liking.

Q: Can I use a different type of cola soda for the sauce? A: While Coca-Cola is traditional, you can experiment with other cola brands to see how they affect the flavor.

Q: Can I prepare the rub and sauce in advance? A: Yes, you can make the rub and sauce ahead of time and store them separately in airtight containers until you’re ready to use them.

Q: Can I use a slow cooker instead of a pressure cooker? A: Yes, you can use a slow cooker on low heat for 6-8 hours instead of the pressure cooker for similar results.

In conclusion, Barabacoca-cola is a delightful fusion of traditional barbacoa with a unique Coca-Cola twist. The combination of smoky flavors, tender beef, and the sweetness of Coca-Cola makes this dish a true delight for any BBQ or Mexican cuisine enthusiast. Follow the simple steps in this recipe, and you’ll have a mouthwatering Barabacoca-cola ready to be enjoyed in various dishes. So, gather your ingredients, fire up the smoker, and get ready to savor the sweet and smoky goodness of this shredded beef delight!