If you’re craving tender, melt-in-your-mouth beef that’s bursting with bold, vibrant flavors, then this Beef Carnitas Slow Cooker Recipe will become your new go-to comfort meal. This recipe takes a humble chuck roast and transforms it into a flavorful fiesta of spices and juices, slow-cooked to perfection so the beef falls apart effortlessly. Whether you’re serving it for a family dinner or a casual get-together, this dish delivers juicy, rich carnitas with minimal effort and maximum satisfaction.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Beef Carnitas Slow Cooker Recipe starts with simple, pantry-friendly ingredients that work harmoniously to create layers of flavor. Each component adds a unique punch— from the smoky cumin to the tangy pineapple juice, every ingredient plays its part in crafting the perfect carnitas texture and taste.
- 3 pounds beef chuck roast: The ideal cut for slow cooking, offering rich marbling for tenderness and flavor.
- 1 large red bell pepper, coarsely chopped: Adds bright, sweet undertones and beautiful color contrast.
- 1 large green bell pepper, coarsely chopped: Brings a fresh, slightly bitter note that balances the richness.
- 1 medium onion, coarsely chopped: Provides a subtle sweetness that deepens during the slow cooking process.
- 4 ounces diced green chiles (1 can): Introduces a mild heat and complexity without overpowering the dish.
- 1 Tablespoon garlic powder: Imparts a warm, savory undertone that complements the beef.
- 1 Tablespoon onion powder: Enhances the meaty aroma and adds depth.
- 1 Tablespoon chili powder: Delivers gentle earthiness and smoky spice.
- 1 Tablespoon ground cumin: Infuses the dish with that classic carnitas earthy flavor.
- 1 Tablespoon salt: Essential for balancing and rounding out the flavors.
- 1½ cups pineapple juice: Adds natural sweetness and acidity to tenderize and brighten the beef.
How to Make Beef Carnitas Slow Cooker Recipe
Step 1: Prepare the Beef
Start by trimming any excess fat from your beef chuck roast, leaving just enough for moisture and richness. To make life easier later on, consider slicing the roast into large chunks; this helps the meat cook evenly and lets you easily discard any interior fat after it’s tender.
Step 2: Season the Meat
Place the beef into the slow cooker and sprinkle the garlic powder, onion powder, chili powder, ground cumin, and salt evenly over the surface. This spice blend is the secret weapon that seasons the meat deeply without overpowering the natural beef flavor.
Step 3: Add Juices and Veggies
Pour the pineapple juice right over the seasoned beef, letting it mingle with the spices for that perfect balance of sweet and savory. Next, layer the diced green chiles, coarsely chopped onion, and both red and green bell peppers atop. These veggies don’t just add flavor; they contribute moisture and textural contrast.
Step 4: Slow Cook to Perfection
Cover your slow cooker and let everything cook on low for 7 to 8 hours. The low and slow method is key here—this allows the beef to become incredibly tender and develop those gorgeous carnitas flavors you’ve been dreaming of.
Step 5: Shred and Adjust
Once cooked, skim off any excess fat from the surface and set it aside for disposal. Remove most of the cooking juices and keep them in a bowl—you may want them later to keep your carnitas juicy. Shred the beef right in the slow cooker using two forks; this rustic technique ensures plenty of tender shreds.
Step 6: Final Touches
If the shredded beef feels a little dry, stir in a splash of the reserved juices until you reach your ideal consistency. Now your Beef Carnitas Slow Cooker Recipe is ready for whatever delicious serving idea you dream up!
How to Serve Beef Carnitas Slow Cooker Recipe
Garnishes
Fresh garnishes transform your carnitas from awesome to unforgettable. Think chopped cilantro, thinly sliced radishes for crunch, a squeeze of lime for brightness, and a sprinkle of crumbled cotija cheese for creamy saltiness. These toppings add layers of flavor and a pop of color that excite every bite.
Side Dishes
Classic accompaniments like warm corn or flour tortillas, Spanish rice, and refried beans complement the hearty beef perfectly. For something lighter, a crisp cabbage slaw with a tangy vinaigrette cuts through the richness and adds refreshing texture.
Creative Ways to Present
Don’t stop at tacos—turn your slow cooker carnitas into burrito bowls with rice, beans, avocado, and pico de gallo, or pile them high on tostadas for a satisfyingly crunchy meal. Using the shredded beef in quesadillas, enchiladas, or even as a savory topping for nachos offers endless versatility for weeknight dinners or festive occasions.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container stored in the fridge for up to 4 days. The flavors continue to meld and deepen, making next-day servings just as tasty as fresh.
Freezing
For longer storage, freeze the shredded beef in a freezer-safe container or zip-top bag for up to 3 months. Just be sure to leave some room for expansion, and label it so you remember the deliciousness waiting inside your freezer.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of leftover cooking juices or water to keep the meat moist. Alternatively, microwave in short bursts, stirring in-between, to preserve tenderness without drying it out.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal because of its marbling and tenderness when slow cooked, you can also use brisket or short ribs with great results. Just adjust the cooking time as needed so the meat becomes tender enough to shred.
Is pineapple juice necessary in this Beef Carnitas Slow Cooker Recipe?
Yes, pineapple juice serves two important purposes: it adds a subtle sweetness that balances the spices, and it contains natural enzymes that help tenderize the beef, making it extra juicy and flavorful.
Can I make this recipe in an Instant Pot instead of a slow cooker?
You sure can! Use the sauté function to brown the beef and then pressure cook on high for about 60-70 minutes, followed by a natural release. This speeds up the process but still yields tender, delicious carnitas.
What if I want a spicier version of this recipe?
Feel free to add some chopped jalapeños or increase the amount of diced green chiles. You could also sprinkle in cayenne pepper with the other spices for an extra kick that wakes up your taste buds.
How do I get crispy edges on the beef carnitas?
After shredding, spread the beef in a single layer on a baking sheet and broil for 3-5 minutes until crisp and caramelized around the edges. This step adds a wonderful texture contrast reminiscent of traditional fried carnitas.
Final Thoughts
This Beef Carnitas Slow Cooker Recipe is truly a kitchen winner—effortless to prepare, packed with complex flavors, and endlessly versatile. Once you try it, you’ll understand why it’s become a timeless favorite for sharing with friends and family. So gather your ingredients, set your slow cooker, and get ready to savor tender, juicy carnitas that will leave everyone coming back for seconds.
Print
Beef Carnitas Slow Cooker Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This slow cooker Beef Carnitas recipe offers tender, flavorful shredded beef infused with a blend of spices, pineapple juice, and peppers. Perfect for tacos, burritos, or bowls, this dish is easy to prepare and slow-cooked to tender perfection over several hours.
Ingredients
Beef and Spices
- 3 pounds beef chuck roast
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon salt
Vegetables
- 1 large red bell pepper, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 4 ounces diced green chiles (1 can)
Liquids
- 1½ cups pineapple juice
Instructions
- Prepare the Beef: Trim any excess fat from the beef chuck roast, leaving a little fat for flavor but removing large thick pieces, especially those not around the edges. Optionally cut the roast into large chunks to make it easier to manage after cooking and to remove any interior fat.
- Season the Beef: Place the beef roast or chunks into the slow cooker. Evenly sprinkle garlic powder, onion powder, chili powder, ground cumin, and salt over the beef to coat it with the spices.
- Add Juices and Vegetables: Pour the pineapple juice over the seasoned beef, allowing the juice to soak into the spices for added flavor. Layer the diced green chiles, coarsely chopped onion, and both bell peppers over the top of the beef.
- Slow Cook the Beef: Cover the slow cooker with its lid and cook on low for 7-8 hours, or until the roast is very tender and easily pulls apart with forks.
- Remove Excess Fat and Shred: Spoon off any visible excess fat from the surface and discard it. Remove most of the cooking juices and set them aside in a bowl. Using two forks, shred the beef directly in the slow cooker.
- Adjust Moisture and Serve: If the shredded beef seems dry after shredding, add a small amount of the reserved cooking juices back in until desired consistency is reached. Serve the beef carnitas in tacos, burritos, salads, or bowls as desired.
Notes
- Trimming excess fat helps reduce greasiness but leaving some enhances flavor and tenderness.
- Cutting the roast into chunks is optional but helps with even cooking and makes shredding easier.
- Use fresh pineapple juice for best flavor balance; canned juice can also work.
- Reserve cooking juices to moisten shredded meat if needed.
- Slow cooking on low heat ensures tender, flavorful beef that pulls apart easily.
