Description
Indulge in the mouthwatering experience of Crock Pot Carnitas, where succulent beef transforms into a flavorful feast with minimal effort. This slow-cooked dish is perfect for any gathering or meal prep, delivering tender, shredded beef that shines in tacos, burritos, salads, or enjoyed on its own. With crispy edges and a delightful spice blend, it’s sure to impress your guests and family alike. Whether you’re whipping up a quick weeknight dinner or hosting a festive occasion, these carnitas will be the star of the show!
Ingredients
Scale
- 4–5 lbs boneless beef butt (trimmed)
- 1 tablespoon vegetable oil
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1 yellow onion (chopped)
- 1 jalapeno (deveined and chopped)
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon reduced sodium soy sauce
- 1/4 cup brown sugar (packed)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2–1 teaspoon ground chipotle chili pepper (optional for heat)
- 2 bay leaves
Instructions
- Sear the trimmed beef in a skillet with vegetable oil until browned on all sides. Transfer to a cutting board.
- In a bowl, whisk together orange juice, lime juice, bay leaves, onions, and jalapeno. Massage onto the seared beef.
- Place beef in the slow cooker with remaining marinade; cook on LOW for 8-10 hours.
- Shred the cooked beef and return to the slow cooker for an additional 20 minutes.
- Spread shredded beef on baking sheets and bake at 450°F for about 15 minutes until crispy.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 oz (85g)
- Calories: 270
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 80mg