Updated
I love how these fresh and flavorful Crockpot Beef Carnitas are always a hit and simple to prepare. I like to serve the spiced and shredded beef in tacos, on salads, in bowls, and more.
Easy Beef Carnitas
These crockpot beef carnitas are quick to make and full of flavor! All I need to do is rub the chuck roast with a homemade blend of spices and let the crockpot do the work. This is the ultimate set it and forget it recipe, perfect for busy weeknights, game day, or even potlucks. I like serving up these carnitas in tortillas with shredded cheese, a squeeze of fresh lime juice, sliced avocado, and salsa. My kids always devour them on Taco Tuesday.
Tips for Beginners
- Add some spice if you like heat. For a little kick, add a pinch of red pepper flakes to the dry rub.
- Shred the beef easily once cooked. Use two forks to pull the meat apart while it’s still warm For an even faster option, you can use a hand mixer on low speed right in the bowl; it breaks the beef down in seconds into shredded pieces with minimal effort.
- Use your favorite spice rub. If you have a favorite Mexican (or Tex-Mex) spice rub, feel free to swap 3 tablespoons of it for the homemade spice rub listed below.
- Swap the roast. Replace the chuck roast with boneless, skinless chicken breasts or pork shoulder, like in this pork carnitas recipe.
Crockpot Beef Carnitas Recipe
Ingredients
For the Dry Rub
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp red pepper flakes optional
For the Slow Cooking
- 1 lb. chuck roast cubed into 1-inch pieces
- 1 cup beef stock
- 1 onion thinly sliced
- 1 clove garlic peeled and smashed
- 1 bay leaf
- 1 tbsp olive oil
- tortillas, shredded cheese, salsa, lime wedges, and your favorite toppings for serving
Video
Instructions
For the Dry Rub
- In a small bowl, combine all of the spices (salt, garlic powder, onion powder, paprika, cumin, oregano, and red pepper flakes) together. Set aside until ready to use.2 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ½ tsp ground cumin, ½ tsp dried oregano, ½ tsp red pepper flakes
For the Slow Cooking
- Pat the chuck roast cubes dry with a paper towel and season them on all sides with the dry rub, making sure each piece is evenly coated.1 lb. chuck roast
- Add the seasoned beef to the crockpot along with the beef stock, sliced onion, garlic, and bay leaf.1 cup beef stock, 1 onion, 1 clove garlic, 1 bay leaf
- Cover and cook on high for 4 hours, or low for 6 hours, or until the beef easily shreds with a fork.
- Drain the beef and remove the garlic and bay leaves. Shred the beef using a knife or 2 forks.
- Heat a large skillet over medium high heat and add the olive oil. Once the skillet is hot, add the beef and cook, stirring occasionally, for 5-7 minutes or until the beef is browned and crisp in some areas.1 tbsp olive oil
- Remove the beef from the skillet. Serve immediately in tacos or on top of a salad with your favorite toppings.tortillas, shredded cheese, salsa, lime wedges, and your favorite toppings
Equipment
- 7 Quart Slow Cooker
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Beef Carnitas Step by Step
Gather the ingredients and prepare the dry rub: Combine 2 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ½ tsp ground cumin, ½ tsp dried oregano, and ½ tsp red pepper flakes in a small bowl. Set aside until ready to use.
Pat 1 lb. of chuck roast cubes dry with a paper towel and season with the dry rub. Make sure all the pieces are evenly coated.
Prepare the crockpot and cook: Place the seasoned beef in the crockpot with 1 cup beef stock, 1 sliced onion, 1 clove garlic, and 1 bay leaf.
Cover the crockpot and cook on high for 4 hours, or low for 6 hours, or until the beef easily shreds with a fork.
Shred the meat: Take the beef out of the crockpot and discard the liquid, garlic, and bay leaves. Shred the beef using two forks or a hand mixer.
Crisp the beef: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the beef and cook, stirring occasionally, for 5-7 minutes or until the beef is browned and crisp in some areas.
Serve: Remove the crispy beef from the skillet and serve immediately in tacos or on top of a salad with your favorite toppings.
How to Store
Uneaten leftovers will keep well in the fridge in an airtight container for up to 3 days. Reheat in the microwave or over the stove. You can also freeze leftovers in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
I like serving these beef carnitas in street tacos or adding the meat as a topping to taco salad. Sometimes I’ll just chow down on the crispy beef as is with a side of the best guacamole and homemade tortilla chips.
More Slow Cooker Recipes To Try
- Crockpot Corned Beef and Cabbage features slow-cooked corned beef with cabbage, carrots, and red potatoes, making a comforting and savory dish!
- In this Easy Slow Cooker Pot Roast, the potatoes, carrots, and onions soak up all the amazing flavor, and then I top it all with the most irresistible homemade gravy.
- Healthy Crockpot Chicken Tortilla Soup has shredded chicken, loads of spices, tomatoes, green chiles, and corn for a perfectly comforting meal.
Great flavor just a little dry after frying . Will add a little juice back to it after frying next time.
Definitely modify to your taste!