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A dark blue plate filled with shredded beef, flanked by a fork and a knife on the left side. Beside the plate are a glass of beer, a bowl of cherry tomatoes, a small dish of lime wedges, and a garnish of fresh herbs on a blue textured surface.
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5 from 1 vote

Beef Carnitas

Tender, slow-cooked shredded beef infused with smoky-sweet spices creates a versatile, flavorful base for countless easy meals.
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cinco de Mayo, crockpot, easy, keto, low carb, party food
Servings: 10 people
Author: Marissa Stevens

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

  1. 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.
  2. 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. 
  3. Yields 5-6 cups depending on the size of your roast.

Nutrition

Calories: 257kcal | Carbohydrates: 3g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 438mg | Potassium: 505mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 3mg

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