How to Make Slow Cooker Beef Carnitas

Learn how to make slow cooker beef carnitas! Cooking the meat in the slow cooker makes it extra tender, and then bake in the oven until crispy. Add the meat to tacos, burritos, tostadas, nachos, and salads!

Course Main Dish

Cuisine Mexican

Diet Diabetic

Prep Time 30

Cook Time 6

Total Time 6 30

Servings Servings

Calories 213kcal

Author Amy

Equipment

Ingredients

3-4 pound chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ground cumin
1 teaspoon chili powder
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 cup orange juice
hot sauce to taste

Instructions

Mix salt, pepper, cumin, chili powder, oregano, and garlic powder in a small container.
Cut the chuck roast into 2 to 3 inch chunks. Place the meat in a slow cooker. Sprinkle half of the seasoning mixture over the roast and toss to coat. Add orange juice. Cook on low for 6-7 hours or on high 4-5 hours.
Remove the beef from the CrockPot and place on a grooved cutting board. The meat should be falling apart. Shred with two forks. Return the shredded beef to the slow cooker and
Sprinkle the rest of the seasoning mixture over the roast. Toss to coat.
At this point you can serve the shredded beef carnitas meat as it is. Or, for beef with crispy edges, drizzle the meat with a bit (a tablespoon or two) of corn oil. Toss. Spread on a foil-lined baking sheet and bake at 425 degrees for about 5-10 minutes. The edges should be crispy. Turn and bake for about 5 minutes more. Watch it close so it doesn't burn.
Serve in tacos, salads, nachos, burritos, tostadas, and more!

Notes

Slow cooker beef carnitas makes great leftovers! Reheat in the microwave until warm. Or, add shredded meat and a little bit of beef broth to a saucepan and warm.

This recipe freezes well.

Beef carnitas is a great way to use leftover roast beef. Toss leftover shredded roast with seasonings and oil and bake at 425 degrees until crispy.

Nutrition