Slow Cooker Beef Carnitas
Slow cooker beef carnitas made with chuck roast, orange, lime, cumin and oregano, shredded and broiled until the edges crisp. Serve in lettuce cups or low carb tortillas.
Ingredients
- 3 lb beef chuck roast cut into 3 inch chunks
- 1 tbsp olive oil
- 1 onion quartered
- 5 cloves garlic crushed
- 1 orange juiced
- 2 limes juiced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 cup beef broth
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Rub the beef all over with the cumin, oregano, chili powder, salt and pepper.
- Put it in the slow cooker with the onion, garlic, orange juice, lime juice and broth.
- Cover and cook on LOW for 8 hours, until it falls apart against a spoon.
- Shred the meat and spread it on a foil-lined sheet pan. Drizzle the olive oil and several ladles of the cooking juices over it.
- Broil 5 to 8 minutes until the edges catch and crisp. This is the step that makes it carnitas.
Notes
Per serving: 4g net carbs, 34g protein, 32g fat, 450 calories. Calculated from the ingredient list using USDA data.