Slow Cooker Beef Carnitas

Shredded beef topped with chopped onions, sliced jalapeños, and fresh parsley, served on a black oval plate next to a white kitchen towel with black stripes.

This beef carnitas slow cooker recipe gives you tender, seasoned shredded beef with rich flavor and plenty of juice for serving. It’s simple to prep with pantry spices and cooks low and slow until it falls apart easily. The onions and green chiles add a mild, savory depth without making it complicated. This is a dependable option when you need a hands-off meal that feeds a crowd well.

Course Dinner, main course, party food

Cuisine Mexican, Tex-Mex

Keyword beef carnitas slow cooker, easy, slow cooker

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 172

Author Gina Dickson

Equipment

Slow Cooker Digital Programmable with Temp Probe

Ingredients

beef carnitas slow cooker Recipe

3 pounds beef chuck roast sirloin tip would also work well
2 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 large onion large, sliced into thin rings
4 ounces green chiles canned, do not drain, diced - I like to use mild, but medium or hot would be great.

Instructions

Season the Roast

In a small bowl, whisk together the chili powder, salt, black pepper, cumin, smoked paprika, garlic powder, and onion powder.
2 teaspoon chili powder, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
Sprinkle the seasoning mixture evenly over the roast, rubbing it into the meat.
3 pounds beef chuck roast
Place the seasoned roast into the crock pot.

Add the Vegetables

Layer the sliced onions and diced green chiles over the beef. Note, do not drain the chilis.
1 large onion, 4 ounces green chiles
Fill the 4 ounce chili can with water and pour in the bottom of the slow cooker.

Slow Cook

Cover and cook on LOW for 8 hours or until the beef is tender and easily shreds with a fork or tongs.
Once cooked, shred the beef directly in the slow cooker and mix it with the juices and vegetables.

Notes

Variations

Adjust the spice level: This recipe is mild. If you want more heat, you could add a little extra chili powder or cayenne pepper. You could also use hot diced chilis vs mild.
Skip smoked paprika: If you don’t have it, regular paprika works. You’ll lose a bit of that smoky flavor, though.

Storage, Freezing, and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm it on the stove or in the microwave with some of the cooking juices to keep it from drying out.
You can freeze it for up to 3 months. Let it cool completely, then store it with some of the juices. Thaw in the fridge overnight before reheating.

Nutrition