Slow-cooker beef carnitas is a versatile and flavorful dish that makes a crowd-pleasing easy meal for any occasion or weeknight!

Hello, friends! Today I’m popping in to share with you how to make beef carnitas in the slow cooker. This recipe was originally shared in 2020, but today is getting a much-needed facelift!

This is one of Mr. Hungry’s most requested recipes from the blog. He LOVES this recipe so much and talks about it all the time. If we haven’t had it in a while, he will ask, hey can you make that recipe with the beef and the orange juice? I have to be honest. I prefer the limey flavor of my pork carnitas. But he loves the orangey beef flavor of this carnitas recipe way better. But honestly, the flavors of the two are almost incomparable. Different meat and different recipes make different results despite being called “carnitas.”

Both recipes are traditional in nature. It’s just that beef is traditionally made with a heavy orange juice base, and pork is usually made with no orange juice and more lime juice. You’ll have to try both and let me know which one you prefer!

We don’t have an orange tree. But citrus is the one thing that grows well in the hot desert. Orange trees are plentiful, and we often receive large bags of oranges that I juice for the kids and use for this recipe. Nowadays, that feels a bit like a luxury since orange juice at the store is around $6 bucks a jug. Ridiculous, but still worth making this recipe, I promise!

How To Make Slow-Cooker Beef Carnitas

*Note this is a visual how-to section. For the full printable recipe, please scroll to the bottom of this post!

The first thing you want is a seasoning blend. I don’t do this for my instant pot version, and it comes out delicious. So, you can skip this step if you want, but I think it just helps lock in the flavor when the meat is cooking for so long.

Rub the spices all over the meat and pan-fry each side for 1-2 minutes. What kinds of meat can you use for beef carnitas? I’ve used both steak and roast. Either will come out delicious, but I recommend searing your meat if you use a roast. Since it’s a tougher cut of meat, it will help lock in the flavor a bit more.

Cut slits in your meat and shove some of the garlic down in the meat. Then blend up your sauce and add it to the slow cooker with the rest of the onion and salsa.

Then you cook it on low for 7-8 hours or on high for 4-6 hours until super tender!

Once it’s nice and fork-tender, you’ll shred the meat and broil it for 3-5 minutes until crispy! Then use it in tacos, burritos, nachos, salads, whatever you want! I recommend serving it with fresh homemade salsa and spicy guacamole.

Ingredient Swaps and Substitutions

Steak or Roast – You can use any beef cut you want here. I like ribeye steak or chuck roast the best. These have the best flavor and do great in the slow cooker. More tender cuts of meats like flank steak can be used as well. You likely will need to reduce the cooking time.
Orange Juice – Do not substitute.
Jalapeno – If spicy isn’t your thing, make sure to devein and deseed it. Swap it out with a poblano pepper if that is still too spicy.
Onion – use white or yellow, do not omit.
Lime Juice – do not omit or sub with lemon juice. The final product will taste weird.
Beef Broth – I use any kind of broth, but I prefer beef as it lends a richer final product than just veggie broth.
Salsa – any salsa works. Chunky or smooth, customize to your preferred spicy level.
Garlic – do not omit.
Cumin – optional.
Chipotle Chili Pepper – amps up the spice level! Feel free to adjust the amount!
Oregano – do not omit
Black Pepper – do not omit
Salt – do not omit

How to Store and Freeze

To Store: Store in an airtight container in the refrigerator for up to five days.

To Freeze: Skip the broiling step and freeze the meat and liquid separately. Then when you are ready to eat defrost, both broil the meat and combine it again with the broth!

Serve these Carnitas with: