Shredded Slow Cooker Cuban Beef

• 1 pound rump roast
• coarse salt to taste
• ground black pepper to taste
• 1 tablespoon olive oil
• 3/4 cup bitter orange marinade (such as Goya(R) Naranja Agria)
• 3/4 cup garlic marinade (such as Goya(R) Mojo Criollo)
• 1 yellow onion, sliced
• 4 large cloves garlic, minced, or more to taste
• 1/2 tablespoon ground cumin

1. Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
2. Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
3. Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

rump roast, salt, ground black pepper, olive oil, bitter orange marinade, garlic marinade, yellow onion, garlic, ground cumin

Taken from www.allrecipes.com/recipe/265796/shredded-slow-cooker-cuban-beef/ (may not work)