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Shredded Slow Cooker Cuban Beef

Rated as 5 out of 5 Stars

"I threw this recipe together using a slow cooker and flavors my Cuban stepfather always cooked with. It's easy and full flavored. Pairs great with rice or plantains."
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7 h 40 m servings 258
Original recipe yields 4 servings


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  1. 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. Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
  3. 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.

Nutrition Facts

Per Serving: 258 calories; 11.6 16 21 50 798 Full nutrition

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3.3.19 I had just enough rump roast left from another meal. I’m so happy I finally got around to making this recipe that I’ve had on my radar for a while. This recipe is so, so very easy to m...