Beef Carnitas

Ingredients

• 1 boneless roast (1.36–1.81 kg; 3 to 4 pounds)chuck roast (also called shoulder steak or pot roast)
• 1 tablespoonground cumin
• 2 teaspoonsdried oregano
• 1/2 teaspoonchipotle chilli powder
• 1/2 teaspooncinnamon
• 1/8 teaspoon, or morecayenne pepper
• 1 1/4 teaspoonsfine sea salt
• 1 teaspoonfreshly ground black pepper
• 120 ml (1/2 cup)orange juice
• 1 tablespoonhot sauce, such as Tabasco or Cholula
• 4 clovesgarlic, smashed

Instructions

1. 1

   Cut the beef

   Cut the roast into large chunks, 5–7.5 cm (2–3 inches) each, and arrange them in an even layer in a slow cooker.

2. 2

   Mix the spices

   In a small bowl, combine the cumin, oregano, chipotle chilli powder, cinnamon, cayenne, salt and pepper. Sprinkle the mixture evenly over the beef.

3. 3

   Add the liquids

   Drizzle the orange juice and hot sauce over the meat, then add the garlic cloves. Stir to spread the garlic and coat the beef with the liquid and spices, then arrange the chunks in an even layer.

4. 4

   Cook until tender

   Cover and cook on low for 6–7 hours, until the beef is tender enough to pull apart.

5. 5

   Shred the beef

   Let the meat cool slightly in the cooking liquid, then carefully transfer it to a large bowl. Shred it into bite-sized pieces with two forks. Let the cooking juices cool, then refrigerate them to reheat with the beef or freeze them for another use.

6. 6

   Serve as desired

   Serve the beef straight away or reheat it for tacos, tostadas, burritos, nachos, salads and more.

What are beef carnitas?

Carnitas is a Mexican style of slow-cooked, shredded meat, traditionally associated with pork. This beef version uses chuck roast, a well-marbled cut that becomes tender during a long, gentle cook.

Cumin, oregano, chipotle, cinnamon and cayenne give the beef a smoky, warm seasoning, while orange juice adds a bright note. The slow cooker makes it a hands-off filling for a range of meals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 26g protein, 3g carbs, 16g fat.

The beef provides most of the protein and fat, while the small amount of orange juice contributes most of the carbohydrates. Serve a portion with vegetables or salad, and add beans or a grain if you want a more filling plate.

Why chuck roast works

Chuck roast: this shoulder cut has connective tissue and fat that soften as it cooks slowly. Cutting it into large chunks helps the seasoning and liquid coat the meat while it cooks evenly.

Building the seasoning

Spice blend: mixing the dry seasonings first helps distribute them evenly over the beef. Chipotle and cayenne bring heat, so the cayenne can be increased if you prefer a spicier result.

Orange and garlic: orange juice lends a sweet-tart edge, while smashed garlic releases flavour into the cooking liquid. Stir the meat so the spices and liquids reach all sides.

Slow-cooking cues

Low heat: cook for 6–7 hours on low, keeping the lid covered during cooking. The beef is ready when a fork can pull it apart without much effort.

Tenderness: cooking time can vary with the roast and the size of its pieces, so use the pull-apart texture as the final cue rather than relying only on the clock.

Shredding and keeping the juices

Cool briefly: letting the beef rest in the cooking liquid for a short time makes it easier to handle and gives it a chance to take up some of the juices.

Save the liquid: cool it before refrigerating or freezing, as directed in the method. Use some when reheating the beef to help keep the shreds moist.

Ways to serve it

Tacos and more: spoon the beef into tacos, tostadas or burritos, or scatter it over nachos and salads. Its savoury, gently smoky flavour works with a variety of toppings.

Round out the plate: serve it with vegetables or salad, and add a grain or beans if you want a more substantial meal.

Recipe notes & tips

• Cut the roast into similarly sized chunks so they cook at a similar rate.
• Coat the pieces evenly with the spice mixture before adding the liquids.
• Keep the slow-cooker lid on during cooking to hold in heat and moisture.
• Check for doneness by trying to pull apart a piece with a fork.
• Save the cooled cooking juices to add moisture when reheating the beef.

Variations

• Adjust the heat: increase the cayenne for a spicier batch.
• Add more chipotle: use a little extra chipotle chilli powder for a smokier, hotter flavour.
• Use pork: swap the beef for a suitable pork roast and cook until it pulls apart easily.
• Make it citrusy: replace some of the orange juice with lime juice for a sharper finish.
• Serve in bowls: pair the shredded beef with rice, beans and your preferred toppings.

Common mistakes to avoid

• Cutting uneven chunks: pieces cook at different rates; keep them roughly the same size.
• Under-seasoning the surface: sprinkle the spice blend across all the beef before cooking.
• Lifting the lid repeatedly: heat escapes and interrupts the slow cook; leave it covered.
• Shredding too soon: the meat is hot and harder to handle; let it cool slightly in the liquid first.
• Discarding the juices: they help keep reheated beef moist; save and chill them as directed.

How to store

Cool the beef and cooking juices, then refrigerate them in covered containers and use within 3–4 days. For longer storage, freeze the cooled beef and juices; thaw in the fridge and reheat together until hot.

Frequently asked questions