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
Scale
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.
