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Beef Carnitas might not be the first thing you think of when planning meals for a busy week, but they should top your list. They’ve saved me so many times when I’m stuck on what to make. These carnitas stand out not just for their tender, flavorful shredded beef, but for how well they fit into a packed schedule. You can turn one batch into several diverse meals without much extra work.
The real win here is in how easy they are to prepare. A mix of spices, a dash of citrus, and several hours of hands-off cooking delivers succulent beef that’s ready when you are. I like to use it for tacos on Tuesday, a hearty salad for Wednesday’s lunch, maybe even carnitas-topped nachos for a laid-back Friday evening in. It’s the kind of recipe that simplifies your week rather than complicating it.
Table of Contents
Ingredients to Make Beef Carnitas
- Chuck Roast: Look for a 3 to 4 pound roast with good marbling. Those white streaks of fat mean flavor and tenderness in your finished carnitas.
- Ground Cumin: This spice is key for that authentic carnitas flavor. Be sure it’s fresh – if you can’t smell its earthy aroma when you open the jar, it’s time for a new one.
- Dried Oregano: Always go for whole dried leaves rather than ground. Give it a quick rub between your fingers – if it releases a strong aroma, you’re set.
- Chipotle Chile Powder: A little goes a long way here. It should have a deep, smoky aroma and a rich red color.
- Cinnamon: Yes, cinnamon! It adds a subtle warmth that complements the other spices beautifully.
- Cayenne Pepper: Adjust to your heat preference. I like just enough to add a gentle kick without overwhelming the other flavors.
- Orange Juice: Fresh-squeezed is best if you have the time, but good quality bottled juice works well too. It adds a bright, citrusy note to balance the rich beef.
- Hot Sauce: I prefer Tabasco or Cholula for this recipe, but use your favorite. We’re looking for flavor enhancement more than heat here.
- Garlic: Always use fresh cloves. Give them a good smash to release all that garlicky goodness – it makes a world of difference compared to the pre-minced stuff.
- Black Pepper: Freshly ground is the way to go. It might seem like a small detail, but it really does impact the final flavor of your carnitas.
- Salt: For the best flavor, use fine sea salt instead of iodized table salt.
Is this really carnitas?
Traditionally, carnitas are made with pork, not beef. But in this recipe, we’re borrowing the cooking method and flavor profile of classic carnitas (which literally means “little meats” in Spanish) and applying it to beef. The result is tender, flavorful shredded meat that’s versatile and delicious, much like its pork counterpart. While purists might call this Mexican-Style Shredded Beef or Beef Barbacoa, I find this beef version captures the spirit of carnitas so well that the name fits. Whatever you call it, I think you’ll agree it’s a delicious addition to your weeknight dinner rotation.
4 Recipe Tips
- Don’t rush the cooking process. Low and slow is the key to tender, flavorful carnitas. It allows the connective tissues to break down fully, resulting in melt-in-your-mouth tender meat.
- Let the meat cool slightly in the cooking liquid before shredding. This allows the meat to reabsorb some of the flavorful juices.
- Save the cooking liquid! It’s packed with flavor. Use it for reheating the carnitas or freeze it for future soups or stews.
- If you’re meal prepping, portion the carnitas into airtight containers. This makes it easy to reheat just what you need for quick meals throughout the week and helps keep the meat fresh longer.
The next time you’re staring down a hectic week, remember these Beef Carnitas. Whether you’re dishing them up as tacos, salads, or something entirely new, they’re your answer to delicious, stress-free meals.
How to Store and Reheat
Store cooled carnitas in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When you’re ready to enjoy your leftovers, you have a few options for reheating. You can warm leftover carnitas in a covered dish in a 350°F oven with a little bit of cooking liquid or broth. But I much prefer it crispy. If you agree, you’ve got two great options: spread the meat on a baking sheet and broil for a few minutes, or pan-fry in a hot skillet until you get those irresistible crispy edges. Either way, keep a close eye to avoid burning.
Serve With
- Calabacitas
- Mexican Chopped Salad
- Mexican Rice (made in the rice cooker)
- Refried Black Beans
- Slow Cooker Pinto Beans
More Must-Try Shredded Meat Recipes
How to Make Beef Carnitas
Cut your chuck roast into 2 to 3-inch chunks and place them in your slow cooker. In a small bowl, mix together the cumin, oregano, chipotle chile powder, cinnamon, cayenne, salt, and pepper, then sprinkle this blend evenly over the beef. Drizzle the orange juice and hot sauce over the meat, add the smashed garlic cloves, and give everything a good stir to coat the meat evenly.
Spread the beef chunks into an even layer, cover, and cook on low for 6 to 7 hours, or until the beef is tender enough to pull apart easily.
Once done, let the meat cool slightly in the cooking liquid before carefully transferring it to a large bowl. Using two forks, shred the meat into bite-sized pieces. Don’t forget to save that flavorful cooking liquid – it’s great for reheating the beef or as a base for future soups. Serve your carnitas right away in tacos (corn or flour tortillas and your favorite toppings), tostadas, burritos, or whatever else you have in mind; or reheat later for an easy meal anytime.
Beef Carnitas
Ingredients
- 1 boneless chuck roast (3 to 4 pounds; also called shoulder steak and pot roast)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper or more
- 1 1/4 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup orange juice
- 1 tablespoon hot sauce such as Tabasco or Cholula brands
- 4 cloves garlic smashed
Instructions
- Cut roast into large 2 to 3-inch chunks and place in an even layer in a slow cooker.
- In a small bowl, stir together cumin, oregano, chipotle chile powder, cinnamon, cayenne, salt and pepper; sprinkle mixture evenly over beef.
- Drizzle orange juice and hot sauce over meat and add garlic cloves; stir to distribute garlic and coat meat with liquids and spice blend. Spread beef chunks into an even layer.
- Cover and cook 6 to 7 hours on low, or until beef is pull apart tender.
- Let meat cool slightly in cooking liquid before carefully transferring to a large bowl. Using two forks, shred meat into bite size pieces. Allow cooking juices to cool, then refrigerate for reheating the beef or freeze for another use (see note #1).
- Serve beef right away or reheated in tacos, tostadas, burritos, nachos, salads, and more! (See note #2 for reheating tips.)
Notes
- If you have leftover cooking liquid, freeze it to use as a great start for chili or other savory soup. The fat will rise to the top and harden as it cools; discard or use for frying tortillas to make tacos.
- Reheat beef carnitas in a little hot oil in a non-stick or cast iron skillet until heated through with crispy edges, adding a little bit of the cooking liquid if you like for flavor and moisture.
- Yields 5-6 cups depending on the size of your roast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Anything that is flavorful and is easy to make is a real winner as far as I’m concerned.
I agree! Thank you, Karen.
It is not that easy to make meat, especially pulled / shredded, to look pretty in the photo, but this Beef Carnitas looks so beautiful and may I say – sexy! 🙂 Absolutely wonderful and tasty!
I love it! Thanks so much, Ben.