Name: Shredded Slow Cooker Cuban Beef
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Rump roast - 1 pound; Coarse salt to taste - 1 pound; Ground black pepper to taste - 1 pound; Olive oil - 1 tablespoon; Bitter orange marinade (such as Goya® Naranja Agria) - ¾ cup; Garlic marinade (such as Goya® Mojo Criollo) - ¾ cup; Yellow onion, sliced - 1; Garlic, minced, or more to taste - 4 large cloves; Ground cumin - ½ tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Shredded Slow Cooker Cuban Beef

1. Rump roast - 1 pound

2. Coarse salt to taste - 1 pound

3. Ground black pepper to taste - 1 pound

4. Olive oil - 1 tablespoon

5. Bitter orange marinade (such as Goya® Naranja Agria) - ¾ cup

6. Garlic marinade (such as Goya® Mojo Criollo) - ¾ cup

7. Yellow onion, sliced - 1

8. Garlic, minced, or more to taste - 4 large cloves

9. Ground cumin - ½ tablespoon

How to cook deliciously - Shredded Slow Cooker Cuban Beef

1. Stage

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.

2. Stage

Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.

3. Stage

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.