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Beef Carnitas
Beef "Carnitas"
Appliance: Slow Cooker - 4 quarts and larger
Optional: Contact Grill - 2 servings or larger See Note
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This kitchen tested recipe is Gluten Free
Beef "Carnitas"
   4 pounds chuck or shoulder roast
   1 1/2 teaspoons salt
   4 cloves garlic, finely minced
   2 tablespoons chili powder
   1 teaspoon cumin
   1/2 teaspoon dried oregano
   1/8 - 1/4 teaspoon cayenne
   1 teaspoon lime zest (about 1 lime)
   1/2 teaspoon black pepper
   1 large onion, quartered
   3/4 cup chicken broth
   2 teaspoons lime juice (about 1 lime)
   1 tablespoon cooking oil (for grilling, optional)

Rub all sides of beef roast with salt and garlic until slightly tacky. Mix remaining spices in a small bowl. Place beef roast on a large sheet of plastic wrap or butcher's paper. Rub all sides of beef with the spice mixture. Wrap beef tightly and refrigerate overnight and up to 24 hours.

Remove spiced beef from wrap and rest on a large sheet of aluminum foil, fat side up. Wrap beef tightly. Put quartered onion on the bottom of your slow cooker's crock or inner bowl. Add broth and lime juice. Place wrapped beef on top of onions.

Cover and cook on High three and a half to four and a half hours, to an internal temperature of 200 to 205 degrees(F).

If shredding, allow beef to rest 30 minutes in the foil, then pull apart with two forks. If slicing or chunking, cool beef thoroughly, then chill for at least 4 hours or overnight before cutting.

NOTE: Traditionally, carnitas are fried or grilled before serving. The grilling step is optional. To grill, pre-heat your contact grill to it's highest heat setting. When hot, brush top and bottom plates with cooking oil and place shredded beef in a layer about an inch thick on the bottom plate, or place chunks of beef in a single layer. Close lid and grill until beef is browned and a little crispy, 3 to 4 minutes.

A quicker cooking version of this recipe can be made in your Electric Pressure Cooker.

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