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My review
Ronaldo's Beef Carnitas
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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."
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Ingredients
4 h 10 m servings 218Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- Totally wrap the meat in the foil and place in a roasting pan.
- 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.
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Footnotes
- Easy Cleanup
- If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
Nutrition Facts
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Reviews
Read all reviews 333413 Ratings
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Most helpful positive review
3/13/2005
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 ...
Most helpful critical review
4/13/2002
It was to bland, so I added (2) cans green chili's (1)tbls. oregano, (1) tbls. cumin, Pepper to taste, chopped up 4-5 jalapeno's and added a little of the juice from the jar. It was real good. A...
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3/13/2005
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 ...
3/13/2008
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...
11/22/2006
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 liq...
5/5/2005
I have modified this to my own liking after several tries in the oven. I found this is best cooked in the crock pot. I double the recipe and prepare it the same way, but put it in the crock po...
11/14/2001
I tried these in a slow-cooker instead of the oven and they were FABULOUS!!! My husband always orders carnitas at our favorite Mexican restaurant, and he said that these blow everything else he...
9/17/2005
Fantastic, versatile recipe. I use this as a filling for enchiladas and burritos. I also make this recipe using chicken in place of the beef when I make pollo fundido. Pork also works equally we...
12/7/2005
This turned out great. Although I used chopped jalapenos, as a substitute for the green chilis, becasue I had none at the moment. I added a few more shakes of all the spices, and probably cooked...
11/30/2005
I made this recipe in the crockpot. You should anticipate longer than 4.5 hours cooking time as mine took around 6-7 hours. YUMMY!!
4/13/2002
It was to bland, so I added (2) cans green chili's (1)tbls. oregano, (1) tbls. cumin, Pepper to taste, chopped up 4-5 jalapeno's and added a little of the juice from the jar. It was real good. A...