Shredded Beef Barbacoa with Homemade BBQ Sauce

Ingredients

• 1 kg beef brisket or flank steak (Cut into large pieces so it cooks more quickly.)
• 0.25 cup mustard (For marinating the meat.)
• 2 tbsp paprika (Smoked paprika is recommended for a more intense flavor.)
• 1 tbsp garlic powder (For the meat.)
• 1 tbsp onion powder (For the meat.)
• salt (To taste.)
• black pepper (To taste.)
• vegetable oil (A drizzle for searing the meat.)
• 1 cup homemade BBQ sauce (May be replaced with store-bought BBQ sauce; the homemade recipe appears at the end.)
• 2 cup cola (Cola soft drink.)
• 2 bay leaves
• 1 cup ketchup (For the homemade BBQ sauce.)
• 0.25 cup apple cider vinegar (For the homemade BBQ sauce.)
• 0.25 cup brown sugar (For the homemade BBQ sauce.)
• 2 tbsp honey (For the homemade BBQ sauce.)
• 1 tbsp Worcestershire sauce (Use either Worcestershire sauce or English sauce.)
• 1 tbsp Dijon mustard (For the homemade BBQ sauce.)
• 1 tbsp sweet or smoked paprika (According to your preference.)
• 1 tsp garlic powder (For the homemade BBQ sauce.)
• 1 tsp onion powder (For the homemade BBQ sauce.)
• 0.5 tsp salt (For the homemade BBQ sauce.)
• 0.5 tsp black pepper (For the homemade BBQ sauce.)
• 0.25 tsp cayenne pepper (Optional, for a spicy kick.)
• 0.25 cup water (For the homemade BBQ sauce.)

Steps

1. 1

   If you are preparing the homemade BBQ sauce, place the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, paprika, garlic powder, onion powder, salt, pepper, optional cayenne, and water in a saucepan.

2. 2

   Mix the sauce ingredients and cook over medium heat until well combined and the sauce becomes slightly thickened. Let it cool; measure 1 cup for the meat and set the rest aside.

3. 3

   Cut the meat into large pieces. Season it with the onion powder, garlic powder, paprika, salt, pepper, and mustard, coating all sides.

4. 4

   Cover the meat and let it marinate in the refrigerator. The marinating time is not specified in the post; if possible, let it marinate for several hours or overnight.

5. 5

   Heat a skillet over high heat and add a drizzle of oil. Sear the meat pieces on all sides, turning them until well browned and sealed.

6. 6

   Transfer the seared meat to a pressure cooker. Add the cola and 1 cup of BBQ sauce, and stir to distribute the liquids.

7. 7

   Add the two bay leaves and close the pressure cooker according to the manufacturer's instructions.

8. 8

   Once the cooker reaches pressure, cook the meat for 1 hour and 30 minutes. Turn off the heat and release the pressure safely before opening the cooker.

9. 9

   Remove the meat from the cooker and shred it with two forks or with your hands once it is cool enough to handle. Discard the bay leaves.

10. 10

    Continue cooking the sauce from the cooker, uncovered, for a few more minutes until it reduces slightly and thickens.

11. 11

    Return the shredded meat to the sauce and mix everything so it absorbs the juices and becomes especially tender and juicy. Serve hot.

Notes

The post indicates that the sauce should be fully mixed with the meat to keep it juicy. Serve with tortillas, bread, rice, salad, or any accompaniment. The homemade sauce recipe yields more than the amount needed for this preparation; refrigerate any leftover sauce in an airtight container.

Nutrition per serving

• main course
• barbacoa
• beef
• pressure cooker
• slow cooking
• BBQ
• Mexican food
• for sharing