Slow Cooker Chipotle Beef Carnitas

  1. 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.
  2. 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.
  3. 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.

kosher salt, brown sugar, ground cumin, paprika, chili powder, garlic, ground mustard, oregano, cayenne pepper, chuck roast, sweet onions, peppers, peppers, canola oil, salsa, flour tortillas, queso fresco, avocado

Taken from www.tasteofhome.com/recipes/slow-cooker-chipotle-beef-carnitas/ (may not work)

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