Can I make beef carnitas in the oven instead of a slow cooker?

Absolutely! Place your seasoned beef and veggies in a large Dutch oven or covered roasting pan. Bake at 300°F (150°C) for about 3-4 hours, until the beef is tender and shreds easily.

Does pineapple juice make the meat too sweet?

Not at all! Pineapple juice mainly tenderizes the beef and adds a subtle brightness—the final result is savory with just a hint of sweetness, balancing out the spices perfectly.

Can I prepare this recipe ahead of time?

Yes, you can prep everything the night before and refrigerate the crockpot insert (if your slow cooker allows). In the morning, just pop it in and set it to cook.

What’s the best cut of beef for carnitas?

Beef chuck roast is hard to beat for tenderness and flavor thanks to its marbling. You can try brisket or even flank steak, but chuck yields the best juicy, shreddable meat.

Beef Carnitas Recipe

Name: Beef Carnitas Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican-American
Ingredients: 3 pounds beef chuck roast; 1 large red bell pepper, coarsely chopped; 1 large green bell pepper, coarsely chopped; 1 medium onion, coarsely chopped; 4 ounces diced green chiles (1 can); 1 Tablespoon garlic powder; 1 Tablespoon onion powder; 1 Tablespoon chili powder; 1 Tablespoon ground cumin; 1 Tablespoon salt; 1½ cups pineapple juice

Description

Tender, flavorful Beef Carnitas slow-cooked to perfection with a blend of spices, bell peppers, onions, and a hint of sweetness from pineapple juice. Ideal for tacos, burritos, salads, or rice bowls, this easy slow cooker recipe yields juicy beef with rich Mexican-inspired flavors.

Ingredients

Units Scale

Beef

3 pounds beef chuck roast

Vegetables

1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
4 ounces diced green chiles (1 can)

Spices

1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon salt

Liquid

1 1/2 cups pineapple juice

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Instructions

Prepare the Beef: Trim any excess fat from the beef chuck roast. Leave a little fat for added flavor, but remove any large thick pieces, especially those not around the edges. Optionally, cut the roast into large chunks to make it easier to manage after cooking and to remove interior fat.
Season the Meat: Place the beef roast or large chunks into the slow cooker. Evenly sprinkle garlic powder, onion powder, chili powder, ground cumin, and salt over the beef.
Add Pineapple Juice and Vegetables: Pour the pineapple juice over the seasoned beef, ensuring some juice soaks into the spices for added flavor. Layer the diced green chiles, coarsely chopped onion, and both bell peppers over the top of the beef.
Slow Cook: Cover the slow cooker with its lid. Cook the beef mixture on low for 7-8 hours, or until the roast is very tender and easily pulls apart with forks.
Remove Fat and Shred Beef: Spoon off any visible excess fat from the surface and discard. Remove most of the cooking juices and set them aside in a bowl (some may be needed later). Using two forks, shred the beef directly in the slow cooker.
Moisten, Serve, and Enjoy: If the shredded beef seems dry after shredding, add a small amount of the reserved juices back in until the desired consistency is achieved. Serve the beef carnitas in tacos, burritos, salads, or bowls as desired.

Notes

You can cut the beef into large chunks before cooking for easier handling and trimming after it’s cooked.
Leaving a little fat on the beef enhances flavor and moisture.
Adjust the spice levels to your taste by adding more chili powder or diced chiles.
Leftovers make excellent filling for sandwiches, bowls, or nachos.
To crisp the carnitas, broil the shredded beef for a few minutes before serving.

Nutrition

Serving Size: 1/8 recipe (about 6 oz cooked carnitas)
Calories: 340
Sugar: 6g
Sodium: 1120mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 36g
Cholesterol: 105mg