Slow Cooker Beef Carnitas (Pork-Free)
Enjoy tender, flavorful beef carnitas made in a slow cooker, perfect for a pork-free Mexican-inspired meal that’s easy and delicious.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs beef chuck roast, trimmed and cut into chunks
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 orange, juiced (reserve the spent halves)
- 2 limes, juiced
- ½ cup beef broth
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Small corn or flour tortillas (for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned, about 3-4 minutes per side.
- Transfer seared beef to the slow cooker. Add sliced onion, garlic, jalapeño, cumin, oregano, smoked paprika, chili powder, salt, and pepper.
- Pour in the orange juice, lime juice, beef broth, and toss in the spent orange halves for extra flavor.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until beef is very tender and easily shredded.
- Remove the orange halves from the slow cooker. Using two forks, shred the beef directly in the slow cooker, mixing well with the juices.
- Optional: To get crispy edges, spread the shredded beef on a baking sheet and broil for 3-5 minutes, turning once until edges are slightly crisp.
- Serve the carnitas warm on tortillas, garnished with fresh cilantro and your favorite toppings such as diced onions, salsa, or avocado.
Notes
For extra flavor, serve with pickled red onions and a squeeze of fresh lime over the carnitas.