Description
This Beef Carnitas recipe features tender, flavorful shredded beef slow-cooked with aromatic spices, pineapple juice, and colorful bell peppers. Perfect for tacos, burritos, salads, or bowls, this dish offers a delicious twist on classic carnitas with the sweetness of pineapple juice balancing the savory spices.
Ingredients
Scale
Beef and Meat Seasoning
- 3 pounds beef chuck roast
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon salt
Vegetables and Liquids
- 1 large red bell pepper, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 4 ounces diced green chiles (1 can)
- 1½ cups pineapple juice
Instructions
- Prepare the Beef: Trim any excess fat from the beef chuck roast, leaving some fat for flavor but removing large thick pieces. Optionally cut the roast into large chunks to simplify handling and remove interior fat.
- Season the Meat: Place the beef roast or chunks in the slow cooker, then evenly sprinkle garlic powder, onion powder, chili powder, ground cumin, and salt over the beef.
- Add Pineapple Juice and Vegetables: Pour the pineapple juice over the seasoned beef to help the spices penetrate. Layer the diced green chiles, chopped onion, and both bell peppers on top.
- Slow Cook: Cover with the slow cooker lid and cook on low for 7-8 hours until the beef is very tender and shreds easily with forks.
- Remove Fat and Shred Beef: Spoon off any excess fat from the surface and discard. Set aside most of the cooking juices. Using two forks, shred the beef directly in the slow cooker.
- Moisten, Serve, and Enjoy: If the shredded beef appears dry, add some reserved cooking juices back until desired moisture is reached. Serve the beef carnitas in tacos, burritos, salads, or bowls.
Notes
- Removing excess fat helps reduce greasiness, but leaving some fat ensures better flavor.
- Using pineapple juice tenderizes the meat and adds a sweet balance to the spices.
- Shredded beef can be stored in its juices in the refrigerator for up to 3 days.
- For a crispier texture, briefly sauté shredded carnitas in a hot skillet before serving.
- Adjust salt and spice levels to taste depending on preference and dietary needs.
