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Slow-Cooker Chipotle Beef Carnitas

Name: Slow-Cooker Chipotle Beef Carnitas
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 16 servings plus 1/4 cup leftover spice mixture.
Cuisine: North America, Mexican
Ingredients: 2 tablespoons kosher salt; 2 tablespoons brown sugar; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 tablespoon chili powder; 1 teaspoon garlic powder; 1 teaspoon ground mustard; 1 teaspoon dried oregano; 1 teaspoon cayenne pepper; 1 boneless beef chuck roast (3 pounds); 2 large sweet onions, thinly sliced; 3 poblano peppers, seeded and thinly sliced; 2 chipotle peppers in adobo sauce, finely chopped; 3 tablespoons canola oil; 1 jar (16 ounces) salsa; 16 flour tortillas (8 inches), warmed; 3 cups crumbled queso fresco or shredded Monterey Jack cheese; Optional toppings: cubed avocado, sour cream and minced fresh cilantro

4 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. Cook: 8 hours

Makes

16 servings plus 1/4 cup leftover spice mixture

I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. —Ann Piscitelli, Nokomis, Florida

Slow-Cooker Chipotle Beef Carnitas Recipe photo by Taste of Home

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Ingredients

2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 boneless beef chuck roast (3 pounds)
2 large sweet onions, thinly sliced
3 poblano peppers, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
3 tablespoons canola oil
1 jar (16 ounces) salsa
16 flour tortillas (8 inches), warmed
3 cups crumbled queso fresco or shredded Monterey Jack cheese
Optional toppings: cubed avocado, sour cream and minced fresh cilantro

Directions

Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year.
Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours.
Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 carnita (calculated without optional toppings): 415 calories, 18g fat (6g saturated fat), 70mg cholesterol, 830mg sodium, 35g carbohydrate (5g sugars, 1g fiber), 27g protein.