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

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.