Ronaldo's Beef Carnitas

Ronaldo's Beef Carnitas

314 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
Recipe by  MISS ANNIE

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  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.

Share It

Reviews (314)

Rate This Recipe
Chef Eeyore

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

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!!!

More Reviews

Similar Recipes

Charley's Slow Cooker Mexican Style Meat

Charley's Slow Cooker Mexican Style Meat

Fish Fillets Italiano

Fish Fillets Italiano

Black Pepper Beef and Cabbage Stir Fry

Black Pepper Beef and Cabbage Stir Fry

RamJam Chicken

RamJam Chicken

Cherry Chicken Lettuce Wraps

Cherry Chicken Lettuce Wraps

Boiled Chicken

Boiled Chicken


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Charley's Slow Cooker Mexican Style Meat


next recipe:

Black Pepper Beef and Cabbage Stir Fry