Carnitas de Res

Ingredientes

• 1 boneless chuck roast ((3 to 4 pounds; also called shoulder steak and pot roast))
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper (or more)
• 1 1/4 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup orange juice
• 1 tablespoon hot sauce (such as Tabasco or Cholula brands)
• 4 cloves garlic (smashed)

Preparación

1. 1

   Cut roast into large 2 to 3-inch chunks and place in an even layer in a slow cooker.

2. 2

   In a small bowl, stir together cumin, oregano, chipotle chile powder, cinnamon, cayenne, salt and pepper; sprinkle mixture evenly over beef.

3. 3

   Drizzle orange juice and hot sauce over meat and add garlic cloves; stir to distribute garlic and coat meat with liquids and spice blend. Spread beef chunks into an even layer.

4. 4

   Cover and cook 6 to 7 hours on low, or until beef is pull apart tender.

5. 5

   Let meat cool slightly in cooking liquid before carefully transferring to a large bowl. Using two forks, shred meat into bite size pieces. Allow cooking juices to cool, then refrigerate for reheating the beef or freeze for another use (see note #1).

6. 6

   Serve beef right away or reheated in tacos, tostadas, burritos, nachos, salads, and more! (See note #2 for reheating tips.)