Slow Cooker Barbacoa Short Rib Tacos full of barbacoa flavours! Meat so tender it falls off the bone, stuffed into Taco's and served with Avocado!
Flavour is improved if cooked 1-2 days ahead.
For leftovers: Cool completely first; cover and refrigerate on a ceramic plate (or in the same slow cooker bowl. Ensure the bowl is completely cold first). Remove any solidified fat before reheating.
Nutrition calculation is based on ribs trimmed of all visible fat. Does not include optional fillings.