Ronaldo's Beef Carnitas

Ronaldo's Beef Carnitas


"I use this recipe all the time. It is the best! The meat just falls apart, and it's delicious served in flour tortillas with guacamole and salsa. This also freezes well."

Ingredients 4 h 10 m {{adjustedServings}} servings 218 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
  3. Totally wrap the meat in the foil and place in a roasting pan.
  4. Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.
Tips & Tricks
Slow Cooker Beef Pot Roast

Come home to a delicious slow-cooked pot roast dinner.

Beef Pot Roast

This delicious pot roast is best made a day before serving.

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Reviews 318

  1. 394 Ratings

Chef Eeyore

I made this in the crockpot and it turned out fabulous! I doubled the chile peppers and seasonings, wrapped the whole works in foil and cooked it in the crockpot for 8 hours on low. After the 8 hours was up I removed the foil package, dumped all the liquid into a bowl and skimmed the fat off the top and then shredded the meat and put it back into the crockpot with a small amount of the defatted liquid and cooked it for an additional 30 minutes or so. I served the shredded meat on warm flour tortillas with shredded monterey jack and cheddar cheese, sour cream and salsa. I made some Zatarain's Spanish Rice to serve on the side - it goes really good with this, especially if you add a can of diced tomatoes w/ peppers to the rice while it is cooking - and you could also put a little bit of the rice in the tortilla along with the meat if you wanted to - that's how my hubbie ate his! This was REALLY GOOD and I'll definitely be making it again!


Very Good. I made this in the Crock-pot, twice. The first time I just added 1/2 cup of water and doubled the spices. It was good. The second time, I added a can of beef broth, tripled the spices and added 3 chopped jalapenos. It was great. Served it with fresh tortillas with all the fixings, cheese, guacamole, onions, cilantro and beans. With my Oval crock-pot I turned the meat several times. I used frozen roast so the last couple of hours I turned it on high. Thanks for the great recipe. I will be using it many times!(Crock pot time approx 10 hours with frozen roast.)

Creative Cooking Impaired

Best mexican meat recipe I have tried - and we love Mex food!!! I've tried it a few ways, my favorite is to rub it down and throw it in the crock pot before I go to bed. (no foil, no added liquid necessary) I cook it on low 15 -20 hours. Stick a big fork in there and stir it all around, it falls to pieces. Then let it simmer in its own juices for a bit and - wahlah, dinner is served. THANK YOU for this staple to our dinner rotation!!!