Slow Cooker Spicy Braised Beef Carnitas
I miss pork carnitas. This basically hits the spot and it makes a LOT. Like enough to freeze twice over for later use even after making 12 tacos total just for the two of us.
Slow Cooker Spicy Beef Carnitas
(Makes about 36-40 tacos total)
3-4 lb. beef chuck roast/pot roast, tied
1/2 cup beef broth
1 packet hot & spicy old el paso taco mix
1 tsp kosher salt (more to taste)
1 16 oz. jar salsa verde (or 2 cups homemade)
1 yellow onion, finely minced
1 4.5 oz can diced green chiles w/ juices
1/4 cup pickled jalapeno juice
Adobo seasoning (to taste)
For serving ANY OR ALL of the following for a taco bar:
Fresh salsa
Fresh guacamole
Pico de gallo
Picked cilantro
Sour cream
Shredded pepper jack cheese
Pickled onions
Pickled Jalapenos
2 stacks corn tortillas
Lime Wedges
1. Place the beef chuck roast in the slow cooker, pour in the broth, then add the salsa verde, green chiles and the onion over the top of the pot roast. Sprinkle entire packet of taco seasoning over the roast, followed by the salt.
2. Cover and cook on the low setting for 8 hours or until the roast shreds easily with two forks or with your fingers.
3. Remove the hot roast carefully and place into a deep bowl. Carefully shred the meat by hand or with two forks.
4. Meanwhile, add a 5-8 QT pot to the stove and add all remaining juices, onion etc from the slow cooker to the pot. Cook over high heat until simmering, turn down and add all shredded beef, cup by cup, stirring until all is incorporated. Add pickled jalapeno juice, more salt and adobo seasoning to taste. Simmer over low heat until juices are mostly absorbed, approx 30 min to 1 hr.
5. Build tacos to your preference or serve in lots of bowls laid out for a taco bar. Great as leftovers. Freezer friendly.