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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.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Crisping Time 10 minutes
Total Time 8 hours 25 minutes
Servings 8

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
 

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.

Season:

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

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.

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.

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.

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.

Serve:

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

Notes

  • 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.