Fructose Free Whole30 Pineapple-Jalapeño Barbacoa Beef Bowls
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Learn more →Ingredients
4 servings
For the barbacoa
- 2 lb beef chuck roast
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil
- 1 can (7 oz) chipotle peppers in adobo sauce
- 1 cup beef broth
- 3 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground coriander
- 3 bay leaves
For the pineapple-jalapeño salsa
- 1 ½ cups fresh pineapple, cut into ½-inch dice
- 1 jalapeño, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp kosher salt
For the cauliflower rice
- 1 large head cauliflower, cut into florets
- 1 tbsp avocado oil
- ½ tsp kosher salt
For serving
- 2 ripe avocados, sliced
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season all over with 1 tsp kosher salt and ½ tsp black pepper.
- 2
Heat 2 tbsp avocado oil in a Dutch oven over medium-high heat until shimmering. Add the chuck roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms and the meat releases easily from the pot. Transfer the roast to a plate.
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