Shredded Slow Cooker Cuban Beef recipe
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Ingredients
- 1 pound rump roast coarse salt to taste ground black pepper to taste 1 tablespoon olive oil ¾ cup bitter orange marinade (such as Goya® Naranja Agria) ¾ cup garlic marinade (such as Goya® Mojo Criollo) 1 yellow onion, sliced 4 large cloves garlic, minced, or more to taste ½ tablespoon ground cumin
Nutrition Info
- 257.9 caloriescarbohydrate: 16 gcholesterol: 50 mgfat: 11.6 gfiber: 1.3 gprotein: 21 gsaturatedFat: 3.3 gservingSize: -sodium: 798.5 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Shredded Slow Cooker Cuban Beef
Directions
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Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil, heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
Cook on Low for 6 hours, shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.