These Beef Carnitas can be made in the slow-cooker or the Instant Pot for your convenience. Juicy, tender beef roast is shredded then broiled to achieve amazing crispy edges to elevate your taco night.
1 ½ pounds beef chuck roast
3 cloves garlic, chopped
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 tablespoons lime juice
½ cup salsa
12 ounce can Vernors Ginger Soda
2 cups beef stock
tortillas and taco toppings* (See notes below for recommendations)
In a small bowl, combine garlic, salt, chili powder, cumin, onion powder, garlic powder, and cayenne pepper.
Rub beef roast with spice mixture. Cover and refrigerate at least 4 hours, preferably overnight.
Transfer beef and seasonings to slow cooker or Instant Pot. Add lime juice, salsa, Vernors, and enough beef stock to nearly cover the meat.
Cook in slow cooker on low for 8 hours OR Instant Pot on high pressure for 90 minutes followed by 15 minute natural release.
Transfer cooked beef to an ovenproof dish and shred with two forks. Drizzle with a bit of the cooking liquid and broil a few minutes until edges begin to brown.
Serve immediately with warmed tortillas and desired toppings.
Keywords: beef carnitas, slow cooker beef carnitas, instant pot beef carnitas