Taco Tuesday takes on new sophistication and flavor with these delicious Slow Cooker Beef Carnitas. Our recipe uses the slow cooker for “fix it and forget it” ease that is perfect for hot summer days.
A juicy chuck roast is smothered with spices, topped with onions, garlic, and chilis, then slow cooked all day in the crock pot. Shred it up and it’s ready to be served!
Top with tomato, avocado, cilantro, red onion, cotija cheese, and a squirt of lime or use your tried and true favorite taco toppings. You’ll be looking forward to Carnitas Night all week long!
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What are Carnitas?
Carnitas is literally the Spanish word for “little meats,” however the term has come to be knows as one of Mexico’s best known dishes. Traditionally, carnitas are made by braising or slow cooking pork in its own juice, along with spices or liquids that vary by region. You may find carnitas in some Mexican regions that are made from veal, lamb, or other meat, but pork carnitas are by far the most common.
Orange juice is often used in carnitas, as is beer, broth, and even cola. Mexican families often have their own recipes for carnitas that are as closely guarded as American family potato salad recipes! But almost everyone will agree that carnitas are fantastic on tacos and tortas!
This recipe is a favorite of mine. It is from the publication Keto Summer Digest by Media Lab Books. I found it in the checkout lane of my local grocery store and was quite happy with several of the recipes. It remains on my kitchen shelf as one of the cookbooks I turn to for inspiration often.
What Type of Meat Works Best?
Whether you choose to make these carnitas with beef or pork, you’ll want to choose a tougher cut that is marbled with lots of fat. The slow cooking process melts the collagen found in the connective tissue and the fat to create mouthwatering flavor, juiciness, and tenderness.
If you are creating this recipe in the traditional way with pork, opt for pork shoulder, pork butt, or top loin roast. These cuts will give you the right texture and flavor for delicious carnitas.
If you’d like to make this recipe as written, using a chuck roast or rump roast is best. Not only do these cuts provide flavor and moisture, but they are also a little less expensive than most other cuts of beef.
But care should be taken when choosing your meat. The beef that I used for this recipe is from Family Traditions Beef, LLC in Vallonia, Indiana. The care and feeding of the livestock on their farm is second to none, resulting in meat that makes you go “mmmmmmmmmm” with every bite. Trust me, there’s a huge difference in taste when you use high quality meat!
Enter to Win Free Beef
Do you want to find out the difference that high quality beef can make?
In honor to National Beef Month, Chicken Soup with Dumplings is partnering with Family Traditions Beef to give away a $75 Variety Bundle of their Angus beef, as well as FREE shipping!
One lucky Chicken Soup with Dumplings follower will win!
To enter, just click this link: https://www.familytraditionsbeef.net/chickensoupwithdumplingsgiveaway
This giveaway is open to US residents only, and ends at midnight CST on Sunday, June 5, 2022. The lucky winner will be contact on or before Tuesday, June 7, 2022. The winner will also be posted on www.chickensoupwithdumplings.com and on social media associated with Chicken Soup with Dumplings.
To learn more about Family Traditions Beef, please visit their website at FamilyTraditionsBeef.com.
Print
Directions
- In a small bowl, make a paste from the olive oil, chili powder, paprika, cumin, salt and pepper.
- Rub the roast on all sides with the spice paste.
- Pour broth and hot sauce into slow cooker. Add roast. Top roast with onion, garlic, and green chilis. Slow cook for 8 to 10 hours on LOW setting.
- Shred meat with two forks. Serve as-is, or create a thicker gravy by cooking on HIGH setting (without lid) for 15 minutes. This can also be done on the stovetop by pouring contents into a large skillet and simmering for about 15 minutes.
- For tacos, serve in tortillas with a variety of toppings. We enjoy red onions, tomatoes, cotija cheese, avocado, and cilantro with a squirt of lime.
Check Out These Other Slow Cooker Recipes
- Are you a lazy cook? You’ll love our 3 Ingredient Pulled Pork
- Serve Stuffed Green Peppers alongside rice or pasta
- Mississippi Pot Roast is a spicy twist on a classic
Slow Cooker Beef Carnitas
Difficulty: Easy12
servings10
minutes8 to 10
hoursA juicy chuck roast is smothered with spices, topped with onions, garlic, and chilis, then slow cooked all day in the crock pot. Shred it up and it’s ready to be served!
Ingredients
3 lb chuck roast
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 cup beef broth
1 tablespoon hot sauce
1/2 cup chopped red onion
1 tablespoon minced garlic
1- 4 oz can diced green chilis, drained
Directions
- In a small bowl, make a paste from the olive oil, chili powder, paprika, cumin, salt and pepper.
- Rub the roast on all sides with the spice paste.
- Pour broth and hot sauce into slow cooker. Add roast. Top roast with onion, garlic, and green chilis. Slow cook for 8 to 10 hours on LOW setting.
- Shred meat with two forks. Serve as-is, or create a thicker gravy by cooking on HIGH setting (without lid) for 15 minutes. This can also be done on the stovetop by pouring contents into a large skillet and simmering for about 15 minutes.
- For tacos, serve in tortillas with a variety of toppings. We enjoy red onions, tomatoes, cotija cheese, avocado, and cilantro with a squirt of lime.
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