Steak Carnitas Meat In The Crockpot Recipes

SLOW COOKER BEEF CARNITAS RECIPE

Steps:

• Place the roast in the slow cooker. I used a 6 quart crock pot.
• Place the rest of the ingredients on top.
• Cover and cook on low for 10 hours until the beef is shreddable.
• Shred the beef.
• Preheat the broiler.
• Place the beef on a foil covered cookie sheet.
• Broil for 10 minutes or until the beef begins to brown and gets crispy.
• Serve on tortillas and with your favorite taco toppings.

STEAK CARNITAS MEAT IN THE CROCKPOT

Steps:

• Mix all of the spices together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.
• Place the spice-rubbed steak in the bottom of the slow cooker. Place the chopped onion, bell pepper, and jalapeno on top of the steak.
• Cook for on low for 7 to 8 hours.
• After the cooking time has lapsed, remove the steak from the Crock-Pot and shred with two forks. Serve immediately, or return to the Crock-Pot for a few hours until you are ready to eat.
• Serve on corn tortillas with your favorite toppings.

SLOW-COOKER PORK CARNITAS

Steps:

• Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
• Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
• Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
• Serve with tortillas, cilantro, jalapenos and pickled red onions.
• Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

SLOW COOKER CARNITAS

Steps:

• Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
• Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

BEEF CARNITAS

Steps:

• Spray pan with non-stick cooking oil.
• Add meat, onions and garlic and saute until brown.
• Stir in broth, chilis, adobo sauce and spices.
• Cook until meat is very tender (time varys depending on cooking method).
• Remove from broth and finely chop.
• Serve rolled with soft flour tortilla and serve with garnishes.
• Note: The left over crockprot broth can be used in the preparation of spanish rice -- beware it will kick it up a couple notches!