Description
Slow Cooker Beef Carnitas is a flavorful and tender dish made with beef chuck roast seasoned with spices and slow-cooked to perfection.
Ingredients
Scale
- 4 pounds beef chuck roast, boneless
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, deseeded and finely diced
- 1 orange, juiced
Instructions
- In a small bowl, mix the oregano, cumin, chili powder, salt, and black pepper.
- Trim excess fat from the beef chuck and rub the spice mixture evenly over the meat.
- Place the beef in the slow cooker.
- Add the diced onion, minced garlic, jalapeño, and orange juice.
- Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the meat is very tender.
- Remove the beef from the slow cooker and shred it using two forks.
- If it doesn’t shred easily, return it to the cooker for another 30 minutes.
- Reserve the cooking liquid.
- For a crispy finish, spread the shredded beef on a baking sheet and pour about 1 cup of the reserved cooking liquid over it.
- Broil for 5 to 10 minutes until the edges are golden and slightly crispy.
Notes
- The beef will be very tender, so use a spatula to lift it out of the slow cooker.
- Store leftovers in an airtight container in the fridge for 4 to 5 days.
- Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours on low or 5 to 6 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: Slow Cooker, Beef, Carnitas, Mexican, Main Dish