Slow Cooker Beef Carnitas

These Slow Cooker Beef Carnitas are tender, flavorful, and perfectly crisped at the edges — everything you love about classic carnitas, made with juicy beef instead of pork. Slow-cooked with citrus, spices, and garlic, this recipe delivers melt-in-your-mouth texture and bold, authentic Mexican flavor with minimal effort.

Why You Will Love This Recipe

You’ll love these Slow Cooker Beef Carnitas for their irresistible tenderness, vibrant flavor, and easy preparation. They’re ideal for tacos, burrito bowls, or nachos — and the slow cooker does all the hard work. With juicy citrus notes, warm spices, and crispy caramelized edges, these carnitas are a guaranteed hit for family dinners, meal prep, or weekend gatherings.

Slow Cooker Beef Carnitas

There’s something magical about a pot of carnitas slowly simmering away — the aroma of garlic, citrus, and spices filling your kitchen, promising a meal that’s rich, juicy, and deeply satisfying.

Traditionally made with pork, this beef version keeps all the authentic Mexican flavors but swaps in beef chuck roast — a hearty, flavorful cut that becomes tender and pull-apart perfect after hours in the slow cooker.

The secret to great carnitas lies in balance: savory spice, subtle heat, and a hint of citrus brightness. The beef soaks up a flavorful blend of orange juice, lime, and lemon, paired with garlic, chili powder, oregano, and cumin for warmth and depth.

Everything comes together effortlessly in the slow cooker. Once you season the beef and add the liquid ingredients, you simply let it cook low and slow for several hours until the meat is fork-tender and infused with flavor.

What truly sets this recipe apart, though, is the final crisping step. Once shredded, the beef is spread on a baking sheet and broiled or seared briefly to create those signature golden, caramelized edges — the hallmark of perfect carnitas.

The result? Meat that’s tender inside, crispy outside, and bursting with layered flavor. Every bite combines juicy richness, subtle spice, and a bright finish from the citrus and salsa.

The combination of orange and lime juices is essential — it cuts through the richness of the beef and gives that authentic, zesty tone carnitas are known for. A splash of salsa and chicken stock adds body to the cooking liquid, ensuring the beef stays moist and flavorful.

These Slow Cooker Beef Carnitas are versatile, too. Serve them in warm tortillas with pico de gallo, guacamole, and fresh cilantro for classic tacos. Or layer them over rice bowls, nachos, or salads for a hearty meal prep option.

This recipe also makes a fantastic party dish — easy to prepare in advance, and even better the next day. The flavors deepen overnight, and a quick reheat under the broiler restores that irresistible crisp texture.

Best of all, it’s nearly foolproof. The slow cooker does the work, and you get to enjoy a dish that tastes like it simmered all day on a stovetop in a Mexican kitchen — tender, juicy, and authentically satisfying.

Servings & Time

• Servings: 8–10

• Prep Time: 15 minutes

• Cook Time: 8 hours (low) or 5 hours (high)

• Crisping Time: 10 minutes

• Total Time: About 8 hours 30 minutes

Ingredients

• 5–6 pounds beef chuck roast (bone-in or boneless)

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon chili powder

• 1 teaspoon oregano

• ½ teaspoon cayenne pepper

• ½ teaspoon cumin

• 4 cloves garlic, minced

• ½ cup salsa (red or roasted tomato-style)

• 1 cup chicken stock (or beef broth for richer flavor)

• ¾ cup orange juice (fresh preferred)

• Juice of 1 lemon

• Juice of 2 limes

Instructions

1. Prepare the beef:
   Trim any excess fat from the beef roast, but leave some marbling for flavor. Cut into large chunks (about 3–4 inches) to help it cook evenly.

2. Season:
   In a small bowl, mix salt, pepper, chili powder, oregano, cayenne, and cumin. Rub this mixture all over the beef.

3. Assemble in slow cooker:
   Place the seasoned beef into the slow cooker. Add minced garlic, salsa, chicken stock, orange juice, lemon juice, and lime juice.

4. Cook low and slow:
   Cover and cook on low for 8 hours or high for 5 hours, until the beef is very tender and pulls apart easily with a fork.

5. Shred the beef:
   Remove the beef from the slow cooker and shred it with two forks. Strain the cooking liquid and reserve about ½ cup.

6. Crisp the carnitas (optional but recommended):
   Preheat your oven broiler to high. Spread the shredded beef on a baking sheet, drizzle with a bit of reserved cooking liquid, and broil for 5–8 minutes, stirring halfway, until the edges are browned and crisp.

7. Serve:
   Serve warm in tacos, burritos, rice bowls, or over nachos with your favorite toppings like cilantro, avocado, and fresh lime wedges.

Tips

• For extra flavor:
  Sear the beef chunks in a hot skillet before adding to the slow cooker to lock in flavor and color.

• Make ahead:
  Carnitas keep beautifully — refrigerate for up to 4 days or freeze for up to 2 months. Reheat under the broiler for best texture.

• Adjust the heat:
  Use less cayenne for a milder flavor, or add a diced jalapeño to the slow cooker for more spice.

• Serving ideas:
  Try carnitas in tacos, quesadillas, burrito bowls, or sliders. They’re even delicious over mashed potatoes or rice.

• Liquid control:
  If the sauce feels too thin after cooking, simmer it on the stove for a few minutes to thicken before drizzling over the beef.