- (2 tsp) Salt
- (1 1/2 tsp) Pepper
- (1 tbsp) Dried Oregano
- (2 tsp) Ground Cumin
- (1 tbsp) Olive Oil
- (2 pkgs) Beef Cheek Meat
- (1) Onion , chopped
- (1) Jalapeno, chopped
- (4) Garlic Cloves, minced
- (3/4 cup) Fresh Orange Juice
Instructions for the barbacoa:
Rinse and dry the beef cheeks, rub in salt and pepper.
Combine the rub ingredients then rub all over the pork.
Place the beef in a slow cooker, top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.
Cook on low for 8 to 10 hours or on high for 6 hours (or 1h 30 m in an electric pressure cooker on high).
The meat should be tender and falling apart. Remove from the slow cooker and let cool slightly. Then shred the beef using two forks.
Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1 1/2 to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). The liquid will be SALTY, it is the seasoning for the beef. Set aside.
Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded beef into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
Repeat in batches- don't crowd the pan.
Remove beef from skillet. Drizzle over more juices and serve immediately over chips and your favorite nachos toppings. We used shredded cheddar cheese, chopped red onion, cilantro, salsa, sour cream and guacamole.