These slow cooker beef carnitas are a game-changer for busy days, delivering tender, melt-in-your-mouth beef with minimal effort. Infused with bold spices and a hint of citrus, every bite is a perfect balance of smoky, savory, and slightly tangy flavors. The long, slow cook time—just 9 hours—allows the meat to soak up all the rich, aromatic goodness, leaving you with fork-tender perfection.
Pile the juicy, shredded beef onto warm tortillas, and top it with fresh cilantro, zesty lime, and creamy avocado for a meal that’s as vibrant as it is satisfying. With a prep time of just 15 minutes, this dish is a no-fuss way to bring restaurant-quality flavors to your table. Perfect for weeknights or weekend gatherings, it’s a crowd-pleaser that’ll have everyone coming back for seconds.
Ingredients for Slow Cooker Beef Carnitas
- Spice Rub:
- ▢ 1 Tablespoon brown sugar
- ▢ 1 Tablespoon salt
- ▢ ½ Tablespoon cumin
- ▢ ½ Tablespoon smoked paprika
- ▢ ½ Tablespoon chili powder
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon cayenne pepper (adjust for spice preference)
- Carnitas:
- ▢ 3 pounds beef chuck roast (trimmed of excess fat)
- ▢ 2 large yellow onions, thinly sliced
- ▢ 3 poblano peppers, seeded and thinly sliced
- ▢ 1 chipotle pepper in adobo sauce, finely chopped (use less for milder flavor)
- ▢ 16 ounces jarred salsa (choose your favorite brand or spice level)
- ▢ 16 flour tortillas (corn tortillas work too for a gluten-free option)
- ▢ 1½ cups grated cotija cheese (or substitute with shredded Mexican cheese blend)
- ▢ Favorite toppings: guacamole, pico de gallo, sour cream, fresh cilantro, etc.
Step-by-Step Instructions
- Prepare the Slow Cooker: Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
- Season the Beef: Place the beef chuck roast in the slow cooker. In a small bowl, mix together the spice rub ingredients (brown sugar, salt, cumin, smoked paprika, chili powder, garlic powder, oregano, and cayenne pepper). Rub the mixture evenly over the beef.
- Add Vegetables and Salsa: Layer the thinly sliced onions and poblano peppers on top of the beef. Pour the jarred salsa evenly over the vegetables and beef.
- Cook: Cover the slow cooker and cook on low heat for 8-10 hours, or until the beef is tender and easily shreds with a fork.
- Shred the Beef: Remove the beef from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
- Preheat the Broiler: Turn your oven broiler on to high and let it preheat while you prepare the baking sheet.
- Prepare for Crisping: Spray a large baking sheet with non-stick cooking spray. Spread the shredded beef evenly across the sheet. Pour 1/3-2/3 cup of the cooking liquid from the slow cooker over the beef to keep it moist.
- Broil: Place the baking sheet under the broiler for 2-4 minutes, watching closely, until the edges of the beef start to brown and crisp up. Be careful not to burn it!
- Serve: Remove the beef from the oven and serve immediately on warm tortillas. Top with cotija cheese and your favorite toppings like guacamole, pico de gallo, sour cream, or fresh cilantro. Enjoy!
Creative Toppings and Sauces to Elevate Your Carnitas
Take your beef carnitas to the next level with these flavorful toppings and sauces! Try adding creamy guacamole, zesty pico de gallo, or a dollop of cool sour cream. For a spicy kick, drizzle with chipotle mayo or a squeeze of lime. Fresh cilantro, pickled red onions, or a sprinkle of cotija cheese also add a burst of flavor and texture. Don’t forget to warm your tortillas for the ultimate taco experience!
How to Store and Reheat Your Leftover Carnitas
Store your shredded beef carnitas in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, simply warm the beef in a skillet over medium heat with a splash of broth or water to keep it moist. For a quick option, microwave in 30-second intervals until heated through. If frozen, thaw overnight in the fridge before reheating.
Time-Saving Tips for Busy Cooks
Short on time? Prep your spice rub and chop your onions and peppers the night before. You can also use pre-sliced veggies to save a few minutes. If you’re in a rush, cook the beef on high heat for 5-6 hours instead of low, but keep an eye on it to avoid overcooking. For an even quicker meal, skip the broiling step—though it adds a delicious crispy texture!
Recipe Variations to Mix It Up
Switch things up by using pork shoulder instead of beef chuck roast for a more traditional carnitas flavor. For a smoky twist, add an extra chipotle pepper or a dash of liquid smoke. If you prefer a milder dish, reduce the cayenne pepper or skip it entirely. Vegetarian? Substitute the beef with jackfruit or portobello mushrooms for a plant-based alternative.
Essential Equipment for Perfect Carnitas
To make this recipe a breeze, you’ll need a 6-quart slow cooker to fit the roast and veggies comfortably. A sturdy pair of tongs and two forks will make shredding the beef effortless. Don’t forget a large baking sheet for broiling the carnitas to crispy perfection. If you’re serving tacos, a tortilla warmer or a clean kitchen towel will keep your tortillas soft and pliable.
Slow Cooker Beef Carnitas Recipe
Equipment
- slow cooker
Ingredients
Spice Rub
- 1 Tablespoon brown sugar
- 1 Tablespoon salt
- 1/2 Tablespoon cumin
- 1/2 Tablespoon smoked paprika
- 1/2 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
Carnitas
- 3 pounds beef chuck roast
- 2 large yellow onions thinly sliced
- 3 poblano peppers seeded and thinly sliced
- 1 chipotle pepper in adobe sauce finely chopped
- 16 ounces jarred salsa
- 16 flour tortillas
- 1½ cups grated cotija cheese can also use shredded Mexican cheese
- favorite toppings guacamole, pico de gallo, sour cream, fresh cilantro, etc
Instructions
- Spray slow cooker with non-stick cooking spray.
- Place roast inside of slow cooker.
- Place onions and peppers on top of roast. Pour salsa on top of everything.
- Cook on low heat for 8-10 hours.
- Remove roast and shred with 2 forks.
- Preheat broiler on oven.
- Spray a large baking sheet with non-stick cooking spray and spread shredded beef out on it.
- Pour 1/3-2/3 cup of the liquid left in the slow cooker on top of the shredded beef.
- Place beef under the broiler for 2-4 minutes or until the ends start to brown and turn crispy (it will happen fast, so watch it carefully!).
- Remove beef from oven and serve on top of tortillas with your favorite toppings. You can also use it on top of nachos, salads, or any way you want to eat it!