Happy Cinco de Mayo! Celebrate with these Delicious Slow Cooker Beef Carnitas. They are amazing and so easy to make. That’s what I love about slow cookers. I seared my roast before throwing it in the slow cooker to help seal in the juices. This spice blend will also leave you with leftover rub for next time, making it even easier.
You can top your tacos with your hearts desire. I topped mine with a traditional spicy salsa, pineapple salsa and some ginger guacamole. When I make guac for tacos sometimes I keep it super simple if my other toppings already have onions and cilantro. I just mash some avocado, add sea salt, black pepper, lemon or lime juice. For this one, I added some grated ginger to give it an extra kick and anti-inflammatory benefits of course. So goooood!
The pineapple salsa is also bomb and works really well with this dish. Here is the recipe below.
¼ of red onion diced
1 cup of pineapple diced into small cubes
1/2 an english cucumber, peeled and diced in small cubes
1/4 cup of cilantro, chopped
Juice of 1/2 a lime
Dash of sea salt
Combine all the ingredients in a bowl. If you like it a bit more tangy like I do, I add a few more squeezes of lime juice from the other half of the lime.
Let the roast come to room temperature before you sear it.
Make your spice rub by combining the cayenne, dried oregano, mustard, garlic, chili, paprika, cumin and sea salt. Stir the mix.
Chop your onion into slices, deseed jalapeno and chop into vertical slices.
Heat a skillet to high heat. Season your roast with sea salt and black pepper. Sear it on all sides to seal in the juices. This will take about 5 – 7 minutes. Remove from the skillet and coat your roast with 3 – 4 tsp of your spice rub. Rub it in well.
In a crockpot, layer some of the onion and jalapeno at the bottom and place your roast on top. Add the remaining onion/jalapeno slices on top of the roast. Top with a spring of fresh oregano. Add 1/8 cup of water to the bottom of the crockpot. Close and cook on high for 4 -5 hours or low for 7-8 hours, until the roast shreds easily.
Remove the roast and shred into pieces, then add it back to the juices and onion mixture and stir to combine. The meat will absorb the juices and the spices. Taste test and you may want to season it with a bit more salt and pepper.
Serve on corn tortillas with your favourite toppings. I topped mine with homemade salsa, pineapple salsa and ginger guacamole.
When reheating the carnitas, spread it out onto a baking sheet and bake at 400F until it is hot. It also adds a nice touch if you like to brown it a bit.