Slow-Cooked Beef Carnitas

Texas has two seasons - Winter and Summer.  This year we had a cold, icy winter and then it was suddenly 85 degrees.  OK, there were a few beautiful clear days in the 60's and 70's, but that's over now!  This is the time of the year that I pull out the old (and I mean old) crockpot and bring out the trusty slow-cooker recipes.

I got this crockpot in the early 80's and have worked it to death. It still works, but one of its little feet broke off, so I have to put a pot holder under it so it'll be level. What a workhorse!

A few years ago I finally got a great new slow-cooker. It's the kind you can pull the ceramic pot out of and clean easily. I use it a lot, but certain recipes are just better in the old upright crockpot with olive green flowers on it.

I worked on this Slow-Cooked Beef Carnitas recipe a long time before coming up with the perfect combination of tender beef and Mexican spices. It cooks all day long and it smells soooo good at the end of a long work day when you walk in the door.  

After 7 or 8 hours on low, the juicy roast is shredded and the flavorful sauce that's left in the pot is thickened and used as one of the delicious sides to add to the soft stuffed tortilla. It's really hits the spot when you're craving Tex-Mex or Mexican food.

You can add or leave out whatever you like - we don't use onions, but 2 or 3 tablespoons might be good thrown into the crockpot.

These Slow-Cooked Beef Carnitas are delicious. Bret usually has the leftovers for breakfast mixed with scrambled eggs, salsa and wrapped in a soft, warm tortilla!

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Beef Carnitas

Yield: 10 -12

Outstanding and so easy to make!  They taste better and better every day.

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Ingredients

• 2.5 to 3 lb. chuck roast
• 1 (4 oz.) can diced green chiles
• 2 tablespoon chili powder
• ½ teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1-2 fresh jalapenos, deveined and chopped (optional)
• 1 can Rotel tomatoes
• ½ C water
• Condiments: soft flour tortillas, sour cream, shredded cheese, salsa

Instructions

1. In a small bowl, combine the green chiles, chili powder, oregano, cumin, garlic powder, salt and pepper.
2. Place the roast in the crockpot and rub the green chile mixture onto the roast. Pour the Rotel tomatoes and water around the sides of the roast and sprinkle in the freshly chopped jalapeno. Cook on low for 6-8 hours until roast is tender and can be shredded.
3. When the roast is finished, take it out of the crockpot and place on a cutting board.  Pour the sauce that remains in the crockpot into a saucepan and simmer on low heat.  
4. In a cup, stir in about ¼ cup of the sauce and about 2 teaspoon cornstarch or flour until smooth, then pour into the saucepan to thicken the gravy (add water if you want it thinner).  Simmer for about 5 minutes. Shred the beef and serve with the thickened chile-tomato sauce and condiments.

Notes

Tips and Stuff:

Mine took about 8 hrs on low as I got a pretty large roast.  You may think it's not getting tender, but to test after about 7 hours, take two forks and lightly shred the top of the roast.  I think you'll find it shreds easily and is done.

I turned my roast over half-way through because I have one of those old 80's tall crockpots.

I added an extra fresh deveined jalapeno as we like them spicier!

Nutrition Information:

Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 708Total Fat: 45gSaturated Fat: 19gTrans Fat: 3gUnsaturated Fat: 23gCholesterol: 238mgSodium: 546mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 71g

Nutrition Values are Approximate