Slow Cooker Beef Carnitas Recipe



 3 lbs. chuck roasttacos

2 tsp. chili powder

1 tsp. salt

½ tsp. black pepper

½ tsp. cumin

½ tsp. smoked paprika

¼ tsp. garlic powder

¼ tsp. onion powder

1 onion, sliced

1 red pepper, sliced

1 green pepper, sliced

1 (4 oz.) can of green chiles (don’t drain)


For serving:

Corn tortillas*

Your favorite taco toppings: shredded lettuce, salsa, guacamole, cheese, sour cream, cilantro, etc.

Place rump roast in the slow cooker. In a small bowl, whisk together chili powder, salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle spice mixture over the roast. Scatter the onion, bell peppers, and green chiles over the roast.

Cook on low for 7-8 hours, or until beef is pull-apart tender. (You should be able to easily shred it with a fork or a pair of tongs).

Serve with corn tortillas and your favorite taco toppings. Enjoy!