Crockpot Beef Carnitas

Beef Carnitas for Tacos

Ingredients

• 1/2 large onion chopped

• 5 cloves of garlic minced

• 1/4 cup lime juice or 2 limes

• 1 can chopped green chiles

• 2 tblsp of apple cider vinegar

• 5.5 lbs of beef Chuck roast

• 1/4 tsp of ground cloves

• 1 tblsp of dried oregano leaves

• 1 tsp of cumin

• 3 bay leaves

• 1 tblsp of Grill Mates Montreal steak seasoning

• 1-4 chipotle peppers in adobo sauce (how many you use determines your spicy factor) 1 tblsp of adobo sauce with each pepper also goes into the mix.

• 1/2 cup of beef broth

Directions

First set up your slow cooker and turn it on hi with 6:00 on the clock. Next, prep your onions and garlic. Juice out the 2 limes into a small mixing bowl. Add the chopped onions, garlic, green Chile’s, oregano, cumin, cloves, apple cider vinegar, and beef broth.

Trim the white fat off your chuck roast and cut the roast with some poultry shears or a sharp knife into golf ball size cubes. If you don’t know what that looks like, touch your index finger to your thumb and make a circle shape - about the size of that circle. Once you discard your fat, season your beef chunks with the Montreal steak seasoning. Add that right into the slow cooker once seasoned. Now pour the ingredients in the small mixing bowl all over the beef chunks in the slow cooker. Add 3 bay leaves and your adobo chipotle peppers. Put the lid on and walk away. **5.5 hours later***

Take the beef chunks out with tongs into a deep bowl like the one you’re gonna serve the beef in. Discard the 3 bay leaves. Take two forks and rip apart the meat chunks- they will easily shred trust me. Once meat is all shredded, add 2-3 big ladles of the sauce left in slow cooker that the beef cooked in. Try to avoid capturing the fat. Fat rises to the top so can scoop it out if you let the sauce “settle”. Or you can use a fat separator. That’s it! Enjoy the carnitas with rice, plantains (highly recommend the frozen ones from Goya) or whatever your favorite taco fixings may be!