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Mexican Style Barbecue

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Servings
6 to 8
Prep Time
Cook Time

Time on High: 4 to 6 hours Time on Low: 8 to 10 hours From my kitchen to yours!

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Ingredients

6 1/2 Pounds mutton meat (leg, shoulder and rib)
10 Cloves garlic
1 Teaspoon large peppercorns
1 Tablespoon coarse salt
24 Ounces beer
8 Avocado leaves, chopped
2 Leaves maguey, 1 for the base of the Crock-Pot® slow cooker and the other to cover the meat

Instructions

Blend the garlic with the salt and pepper. Rub the meat with the mixture.
Place the meat in a bowl and add the two beers and the avocado leaves. Let it marinate for 2 hours.

Place a maguey leaf on the bottom of your Crock-Pot® slow cooker and add the meat together with the ingredients it was marinated in. Place the other maguey leaf on the top of the meat.
Cover; cook on Low for 10 hours or on High for 6 hours.

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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.