Slow Cooker Cherry Beef Carnitas

This recipe is the perfect way to make carnitas for your family for a weeknight dinner. It’s easy to throw all the ingredients in the slow cooker the night before so that dinner is ready by the time everyone comes home from work and other activities.

The beef in this dish is bursting with flavor and texture, making for an awesome, well-balanced meal.

Photo Credit: Mallory Dash, via Flickr

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slow cooker beef carnitas with tortilla


  • 2 1/2 – 3 pounds beef roast
  • Salt & pepper
  • 1 Tbsp. olive oil
  • 1 large yellow onion, sliced
  • 8 oz. chopped mushrooms, whatever you prefer, any kind will do
  • 12 oz. cherry juice
  • 1 cup beef broth
  • 1 cup frozen tart cherries or 1 1/2 cups fresh cherries, pitted
  • 6 pretzel rolls or whole wheat tortillas
  • Fresh chopped chives for garnish

Slow Cooker Cherry Beef Carnitas

1. Season the beef roast generously with salt and pepper on all sides.
2. Place all ingredients except pretzel rolls/tortillas and garnish in a large slow cooker.
3. Cook on high for 5 hours, make sure internal temp is 145 degrees.
4. Transfer the beef to a cutting board and pull apart using two forks.
5. Turn off the slow cooker. Using an immersion hand blender, carefully, pulse the remaining cherry juice/sauce and vegetables in the slow cooker. This can also be done by transferring to a blender or food processor.
6. Add the shredded beef back to the slow cooker and toss until the juices are fully coating the meat.
7. Spoon onto pretzel rolls or in tortilla, finish with cole slaw, if desired and garnish with cilantro, chives or green onions and serve.

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