Beef/ Main Course/ Slow Cooker

Crock Pot Beef Carnitas Tacos

The people have spoken and they want a savory recipe!

Or so Twitter told me last night when I was trying to decide whether to post these tacos or a cake recipe. Guess you’ll just have to wait till Monday for the cake! (please come back)

You know though, I don’t think there’s anything wrong with tacos on a Friday. Yep, I’d say this is a pretty darn good recipe to leave you with this weekend. I hadn’t brushed off the ol’ crockety pot in quite some time, so what did I do?

Stuck some steak in it.

These tacos are off the chain (does anyone still say “off the chain”??). A lovely piece of flank steak gets a spicy rubdown before sitting in the crock pot for eight hours with onion, bell pepper and jalapeno. Never thought to put steak in the crock pot? Well, let me tell you—it can be done!

Flank steak is typically a tougher cut of meat (I accidentally just wrote “me” instead of “meat” here…it’s a tougher cut of me, too) that usually requires a lengthy bath of marinade. Not in the slow cooker! The meat literally just cooks in its own juices all day long. When 5:00 rolls around, you’ll be ready to go with your shredded beef carnitas! Or here’s an even better idea: stick all the stuff in the crock pot right before bed. When you wake up, the beef is ready!

Here’s what your meat should look like after eight hours. This is man food if there ever was such a thing—perfect for upcoming football season!

Now put that shredded spicy beef on top of a tortilla with salsa, cilantro, lime juice and avocado and you’re SET. Check out these cute little baby Hass avocados I found the other day at a farmstand!

It’s the little things in life, folks.

You’re not really set yet, though—I lied.

You need a margarita! Oh yes you do.

Get it.

Crock Pot Beef Carnitas Tacos

serves 6-8

Print this Recipe!


2 lbs flank steak

1 yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and chopped

for spice rub—

2 tsp chili powder

1 tsp cumin

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

for serving—

corn tortillas

avocado slices


your favorite salsa



Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Enjoy with a margarita for best result.


active time–10 min

total time—8 hours

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  • Emma
    July 27, 2012 at 3:31 am

    Oh. My. Yes!

    Can not wait to try these babies, thanks

    Ps – those avocados = super cute! I love 🙂

    • rebecca
      July 27, 2012 at 4:27 am

      I think you’d appreciate this. I was reading this morning and absolutely HAD to have this for dinner tonight. I hopped up (mid breakfast, mind you) and ran to the grocery store. Got home and threw everything in the crockpot….Now finishing breakfast with time to spare before work! Can’t wait to see how they turn out.

      • rebecca
        July 27, 2012 at 4:56 am

        whoops that was meant to be a general comment! not a reply. clearly trying to accomplish too much before 8 am 🙂

        • jenna
          July 27, 2012 at 8:37 am

          let me know how you like ’em!!

    • nathaniel
      February 23, 2013 at 10:07 am

      trying this now…. i put in 3 lbs instead of 2. Will I have to increase cook time?

  • Averie @ Averie Cooks
    July 27, 2012 at 3:31 am

    Love the bright green avocado! And wanting a savory recipe? Actually, I’d be happy seeing cookies, cakes, or sweets every day (me & my sweet tooth talking…haha!)

  • Michelle @ Eat Move Balance
    July 27, 2012 at 3:57 am

    I love the last step of the recipe: enjoy with a margarita for best results. lol. excellent.

    I don’t cook much with red meat–I leave that up to my husband–but if it’s a slow cooker recipe, then I think I’ll give it a try. Thanks!

  • Kristen @ notsodomesticated
    July 27, 2012 at 4:13 am

    I am so pinning this recipe! My husband would love it! Thanks! 🙂

  • Molly @ RDexposed
    July 27, 2012 at 4:53 am

    These look so good! I do love a good taco.
    Top taco that I’ve ever had has been pork belly tacos!

  • Mel
    July 27, 2012 at 4:53 am

    I’m a vegetarian and this looks delicious. Love me some avocados!

  • Mel
    July 27, 2012 at 5:05 am

    These look great! So no liquid at all goes in the crock pot? I know you said it cooks in it’s own juices, I’ve just never done this before and I’m afraid that I will end up burning it, haha. I guess I’m not used to putting something “dry” in there.

    • jenna
      July 27, 2012 at 7:21 am

      Nope! No liquid….you’ll see! 😉

  • shelly (cookies and cups)
    July 27, 2012 at 5:06 am

    Taco friday needs to happen in my house! These look great 🙂

  • Angela @ Eat Spin Run Repeat
    July 27, 2012 at 5:22 am

    Ooh I love that last photo! Something about avocado pictures has been getting me very excited lately! I don’t even eat red meat but I still want to make these… maybe with slow-cooked chicken instead of steak. Great recipe for a hot summer weekend!

  • Becky Henderson
    July 27, 2012 at 5:23 am

    Yay! You told me how to cook a steak in the crockpot! I can’t wait to try these. They look amazing Jenna!

  • amy walters, aDESIGNdock
    July 27, 2012 at 5:51 am

    All I needed to see was a little bit of that yummy avocado and I was SOLD on this recipe. Mmm….so good. Happy Friday Jenna!

  • Meghan @ Run With Meg
    July 27, 2012 at 5:51 am

    I cannot wait to try these! I love anything that I can use my crockpot for.

  • Ali @ Gimme Some Oven
    July 27, 2012 at 6:03 am

    I love carnitas!!! These look delicious. And definitely better with a margarita. 😉

  • Cait's Plate
    July 27, 2012 at 6:11 am

    Oh it’s official. I NEED a slow cooker. If for no other reason than to be able to make these! These look unreal!

  • Gabby (Quest for Delicious)
    July 27, 2012 at 6:27 am

    I still say off the chain. “All that and a bag of chips” may slip out of my mouth every once in a while as well. 😉 It’s the 90’s child in me.
    Side note – I need these tacos in my life.

  • polly
    July 27, 2012 at 6:30 am

    yummmmmy! Dan would be over the moon about this pork in a corn tortilla deal.
    i never got a chance to comment yesterday, sweet sis, but WAHOO on your yoga teaching!

    ya know, with a heart like yours, those girls (or boys!) will be so blessed just to have a friend who loves life so much and loves the Lord and her man and dang good food… who is REAL. Your love for all those things will trickle (or pour!) into each class you teach. oh and smoosh their feet with your feet when they are in childs pose. seriously, just lightly step on the bottoms of their feet with your toes… they will love it!

    love you, have a beautiful weekend, sweetie!!! i still cannot believe i will see in you a few months! eeks!

    p.s. we are all good here. getting ready to travel back to Florida. yay sunshine and BBQ and family time! <3

    • jenna
      July 27, 2012 at 8:37 am

      love you, pol!

  • Stephanie
    July 27, 2012 at 6:34 am

    Just saw your comment on FB about your book tour and headed over to Amazon to put a pre-order of your book in my Shopping Cart… I’ll be ordering later today when I am finished with all of my shopping! Good luck with your tour!! 🙂

  • Em (Wine and Butter)
    July 27, 2012 at 6:38 am

    I miss my Slow Cooker so much. I also want my own cocktail waiter (on a timer, like a coffee machine) to prepare me Margaritas upon entry to the house..

  • Christy
    July 27, 2012 at 6:39 am

    Oh I am SO making these!!!! They look easy and delish!

    My husband says “off the chain”…always in reference to food. It’s like, the highest compliment he can give a dish, haha. 🙂

  • Devon | the food bitch blog
    July 27, 2012 at 6:59 am

    Tacos are like a Friday/weekend staple! I usually do pork in the crock pot, but steak is a pretty great idea!

  • Kelli H (Made in Sonoma)
    July 27, 2012 at 7:02 am

    These look amazing. I need to get a crock pot asap!

  • Samantha
    July 27, 2012 at 7:21 am

    Tacos are one of the BEST foods

  • Lily O' Dare @ Candied-Life
    July 27, 2012 at 7:24 am

    although i’m vegetarian…those tacos look seriously good O_o. yowza!

  • Heather {ModernMealsforTwo}
    July 27, 2012 at 7:37 am

    Hahaha! Yes, I still say “off the chain” and wonder if other people say things like that too. In fact, my last post included an embarassing amount of random slang…

  • kim@hungryheathygirl
    July 27, 2012 at 8:02 am

    oooohhhhh yummmmm!!!! I’ve been craving tacos and with the ease of the crockpot, this recipe looks perfect!

  • Serial
    July 27, 2012 at 8:14 am

    This looks good, but I’m pretty sure it’s incorrect to call beef “carnitas.” Right? Especially shredded – I think carnitas are for little hunks of meat.

    • jenna
      July 27, 2012 at 8:17 am

      Well, I was unsure about that, too, actually so I looked it up and found out that since carnitas technically does mean “little bits of meat”, shredded beef does fall in the carnitas category as well! I learned something, too 🙂

      • Christena
        July 27, 2012 at 5:01 pm

        I thought carnitas = pork! Ooops!

        • Simon
          August 17, 2012 at 5:37 pm

          I think traditionally carnitas is made with pork. At least the carnitas I’ve had has been pork. But any slow cooked meat is delicious and will do. It’s great to serve them with a side of radishes. I don’t know why but it works!

      • Mark Muñoz
        September 6, 2012 at 9:03 am

        I would recheck your sources as this is NOT carnitas. Carnitas are purely pork they are slow cooked much like this in their own fat all day and left in chunks so as to get the outside of the chunks a nice crispy texture but the inside moist and juicy. If you are ever served anything other than the above and are told its carnitas they have taken liberties because making good carnitas is an art form and they probably messed it up along the way.

        • Jessica
          October 9, 2012 at 10:42 am

          I’m shocked more people haven’t weighed in on this as it was the first thing I checked. Mark is absolutely correct tosay that carnitas are purely pork and involve specific methods of preparation. Wikipedia agrees as well:
          “Carnitas, literally “little meats,” are a type of braised or roasted (often after first being fried) pork in Mexican cuisine. ” I don’t mean to be nit-picky but it’s a signficant difference, especially when you live with someone who doesn’t eat pork.

          • Angela
            April 23, 2013 at 3:27 pm

            in a literal translation it is carnitas = little meat… in mexican cuisine (my being mexican and not by any means a chef) this would be more like Barbacoa (northern mexico, literally= barbeque) or Birria seca (as known in the south) Carinitas here in mexico is always referred to as pork. All this being said this recipe looks AMAZING and spot on for a traditional taco filling, whatever you want to call it 😀

          • BOBO
            September 4, 2014 at 5:11 pm

            That is what my Mexican buddy says. When I read it was steak I was thinking…not carnitas hwuay.

        • Maria G Z
          October 4, 2013 at 11:08 pm

          Mark is completely right about the meaning and way of cooking “carnitas”. If they’re not made out of pork, they are something else.

  • The Meaning of Me
    July 27, 2012 at 9:03 am

    Very nice. Never did think of putting steak in the crock, but this has inspired. Have a lovely weekend. 🙂

  • Laura
    July 27, 2012 at 9:09 am

    ummm holy yum. i am definitely making this very, very soon! looks incredibly easy & delicious!

  • Lynn
    July 27, 2012 at 10:06 am

    Can you leave them in the slow cooker longer, like 11 hours or will it dry out? I would love to start using my slow cooker but it I ussually about 11 hours from when I leave for work and get home. Looks amazing!!

    • jenna
      July 27, 2012 at 6:27 pm

      Okay, so I’m really not sure about this one but I would ASSUME it would be fine. They definitely will not dry out..if your slow cooker has a timer, I would probably set it for eight hours, but if not, I’m sure it would be okay.

      • Anneke
        March 19, 2013 at 1:31 am

        I leave it in the slow-cooker for about 12 hours for it to be cooked enough to be able to pull it apart. It tastes great!

  • Amanda @ Becoming a Boulangère
    July 27, 2012 at 10:28 am

    You totally read my mind! Just yesterday I was thinking about how carnitas tacos are something my picky boyfriend would actually like, and that I should find a good recipe to make over the weekend! I can’t wait to try them!

  • Lauren @ Sassy Molassy
    July 27, 2012 at 10:40 am

    This looks A-mazing!

  • domonique @ a bowl full of simple
    July 27, 2012 at 11:11 am

    definitely trying these soon!!
    would pass on cake for tacos and a margarita any day. thank you again jenna!

  • Caroline L.
    July 27, 2012 at 11:12 am

    Looks delicious! Nothing better to kick off some Olympics Opening Ceremony watching!

  • Megan @ Megan's Miles
    July 27, 2012 at 11:26 am

    Yum! These look delicious, and my fiance would LOVE them! Definitely trying this recipe out next week!

  • Liz
    July 27, 2012 at 11:44 am

    What a great recipe! I am going to test it and I expect it will go into my regular rotation. I have but TWO recipes I got of the internet at one time or another (and both, years ago) which have gone into the regular rotation. And oddly, they are both Mexican-style. One is a turkey chili recipe (in the crock pot) and one is a cilantro-lime chicken fajita recipe.

    My husband will LOVE these, and I am sure I will too.

    Did anyone EVER say “off the chain?” 🙂 (I think it was “off the hook,” where I lived.)

  • Liz
    July 27, 2012 at 11:52 am

    I’d like to make a recommendation…

    I call my slow cooker a “crock pot,” but it is really a Hamilton Beach model (which my husband bought before I knew him!) It’s great – you have a rather shallow metal base with the heating element, and it comes with three very heavy white ceramic bowls of different sizes (which are not encased by the base – they sit in it and most of the bowl is well above the base, but the ceramic material conducts heat very well.) It’s like having crock pots of three different sizes. Plus, the bowls actually look pretty nice so you can just take them and go if you need to bring food somewhere. (I like to imagine my husband cooked lots of crock pot meals for himself in his single days, but the truth is that he bought it so that he could bring food to work for potlucks and fundraising sales some committee sometimes has. He would cook up FROZEN PRE-PACKAGED stuff in it but it would look like his own!)

  • Beverly
    July 27, 2012 at 2:27 pm

    I love that you recommend a margarita in the blog post and in the serving directions. I feel the same way:-)

  • Emily @ Life on Food
    July 27, 2012 at 4:23 pm

    You cannot beat of meal like this, especially the active time of 10 minutes. Yes, please. They look delicious!

  • Jill
    July 27, 2012 at 7:38 pm

    Would this work just as well with a chuck roast? I have a little 2 1/2 lb roast I need to use and this sounds delicious! Thanks 🙂

    • jenna
      July 30, 2012 at 12:25 pm

      I’m sure they would!

  • Bev @ Bev Cooks
    July 28, 2012 at 10:30 am

    Uh yeah, these tacos are licking my soul lining.

  • Moni Meals
    July 28, 2012 at 11:37 am

    Looks great! I adore the pics of the avos. 🙂

  • Rachel
    July 28, 2012 at 2:20 pm

    Oh holy yum – I cannot wait to make these for my new roommates! A perfect “thanks for letting me crash on your couch for 4 months” dinner! And your food photography is beyond gorgeous.

  • Amanda
    July 28, 2012 at 8:27 pm

    Just added these to my menu for next week, except I must add sour cream to the topping section. Mmm, so excited! Thanks!

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  • Lexi @ You, Me, & A World to See
    July 29, 2012 at 10:46 am

    Ahhh I used to work at a mexican restaurant and crockpot tacos were one of the best kept secrets in town!

  • Julien
    July 29, 2012 at 4:42 pm

    I might be in the minority, but I’m tired of the dessert recipes. I’m sorry! Don’t hit me!

    I just miss your veggie-rich recipes from a few years ago. : )

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  • Dana
    July 31, 2012 at 5:19 pm

    I made this today and it was AMAZING! Our tortillas were old so I ate the meat over white rice. Added cilantro, avocado, sour cream, and salsa… SO GOOD! Thanks for the awesome new recipe 🙂

  • Kelli
    August 1, 2012 at 6:28 pm

    Made these today and they were amazing!! So easy and some of the best tacos I’ve made at home. My husband was a big fan too and requested that I make them again every week! Thanks for sharing!

  • Meliss
    August 2, 2012 at 12:10 pm

    Does the jalapeno make it hot? I have a 7 year old girl just starting to like hot stuff but if it’s too hot she won’t do it!

    • jenna
      August 2, 2012 at 12:35 pm

      Nope–it doesn’t!

  • Jody
    August 2, 2012 at 6:12 pm

    Made these today…soooooo good! Thanks for the recipe. I chopped the veggies and put the rub on the steak the night before and threw it all in the crock pot this morning. I can’t believe how simple it is and I just never thought of steak in the crock pot!

  • Lisa
    August 3, 2012 at 10:13 am

    We had these last night and they were FABULOUS!! I want to love my crockpot, but the reality is I am just not a fan of most of the recipes I’ve tried, but this hit it out of the park! i was a wee bit naughty and poured about half a can of beer over the whole shebang when I started to cook it. Thanks soooo much for the recipe!

    • jenna
      August 3, 2012 at 10:34 am

      Beer in the crock pot! So naughty, yet SO good! Glad you liked ’em 🙂

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  • Meliss
    August 7, 2012 at 12:57 pm

    We have a favorite food truck we go to called El Don and we get these tiny tacos! We love them and I always wanted to make them at home. THEN I FOUND THIS RECIPE!! Yeah!!!
    I made these this weekend!! SO WONDERFUL!!! It was so easy! We saved the meat for the next day because it needed another hour or so. I warmed the meat on a griddle pan along side some baby size corn tortillas. I get the extra small ones at the Mexican market. Meat warms fast. I put a little cheese on the tortilla then add the meat with some cilantro pieces on top and a slice of avocado if you like them. Add some more cheese and top it with another tortilla. If you have an avocado on there push to squish and flatten the avocado. That way it spreads. So good! I’m the only one that likes it in my family!! Fry both sides with cooking spray on the pan. Put a little homemade salsa on top and you have the BEST dinner ever!!! I’m so glad I found this blog and this recipe!!

  • Nakia
    August 8, 2012 at 8:40 am

    These look so delicious. We had some pork loins in the fridge that needed cooking so I just used those instead. I’m sitting here salivating over the thought of how good dinner will be tonight. I suppose I should go find something to do for the next 8 hours.

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    August 10, 2012 at 4:39 pm

    We made these tonight (well this morning actually LOL) and they were excellent. We all really liked them and I will definitely be making them again. I love your blog, thanks for the recipe!!

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  • Suzell
    August 12, 2012 at 7:43 am

    These look so great! Just came across them on Pinterest as I’m trying to find new recipes to make, especially in the slow cooker.

    Do you know of anyway to not make them spicy (I can’t take spicy) but still retain maximum flavor?! That’s the only thing I’m on the fence about!
    Thank you!!

    • jenna
      August 12, 2012 at 7:50 am

      This beef really isn’t spicy! I promise. You can omit the cayenne pepper to, to make it even more mild.

  • pequena
    August 12, 2012 at 8:22 pm

    Would this work with chicken?

  • Chanelle Chanelle
    August 13, 2012 at 4:29 pm

    OMG. I was soooo skeptical of cooking this without any liquid. I was prepared to come home to a dried out hunk of meat. Partly because my crock pot is old and crappy. You were so right, though. So so so good. Thanks!

    • jenna
      August 13, 2012 at 5:11 pm

      Glad you liked it!

  • Kirkland Mom
    August 13, 2012 at 8:39 pm

    Just took this out of the crockpot. Genius Girl. Genius. Love your receipes! Folks think I’m a gourmet cook. 🙂

    Its.The. Bomb. = Off.The.Chain.

    Yes, I’m that old. 😉

    • jenna
      August 13, 2012 at 9:12 pm

      Yay! So glad you liked it! 🙂

  • Heather
    August 14, 2012 at 9:38 am

    Would these freeze well? I am part of a Mom’s freezer club and would love to make them for everyone.

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  • Ashelie
    August 15, 2012 at 8:42 am

    So I’ve been itching to make this recipe since I pinned it. I have flank steak in my freezer. Can I throw it in the crock frozen???

    • jenna
      August 15, 2012 at 8:54 am

      I would defrost first! Let it defrost in the fridge overnight before using.

  • Ashelie
    August 15, 2012 at 8:59 am

    Thanks! I guess I’ll have to wait another day. 🙁

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  • Sunni
    August 16, 2012 at 5:00 pm

    I made these tonight, and my family LOVED them! It’s officially going into the recipe book! 🙂 Do you happen to know how many calories are in one of these tacos? Thanks for the recipe. I look forward to trying more of your stuff! 🙂

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  • Ivonne St. Francois
    August 17, 2012 at 5:03 pm

    This recipe was so easy to make and delicious! Even my 11 yo and my 6 yo have couple of tacos, thank you for the recipe :0)

  • Jenn
    August 20, 2012 at 4:50 pm

    I made these the other night for dinner and they were “THE BOMB”!!! My kids loved it. I was worried it would be spicy with all the onion and peppers but was not spicy at all!! Definitely making these again!!

  • Jenn
    August 20, 2012 at 4:52 pm

    I also used a pot roast / chuck steak instead of the flank steak cuz it was much cheaper! Worked perfectly easy to shred I gave the extra fatty pieces to my dogs and they loved it too!

    • Melissa
      January 18, 2013 at 3:46 pm

      You used chuck roast and still no liquid?
      Did you have to leave the rub on for any certain time?

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  • Donna O'Brien
    August 25, 2012 at 2:48 pm

    My kids do not like spicy food-please post spice measurements that will still give good flavor but not spicy. A little kick is OK. THANKS!!

  • Jennifer O'Neal
    August 28, 2012 at 6:57 am

    I made these on Friday. My house smelled awesome! My man-love wanted them again the very next day! Thanks for this recipe.

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  • Jamie
    August 29, 2012 at 8:17 am

    These carnitas are currently sitting in my crock pot, I can’t WAIT for dinner when I get home! =) Thank you!

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  • Michelle Torres
    August 30, 2012 at 7:57 am

    Oh word!!! I am so making these bad boy’s like today. I am heading to the grocery store. YUM

  • Michelle Torres
    August 30, 2012 at 7:59 am

    Lol, another thing, I do actually say “off the chain” too funny! I thought I was the only one, so glad I am not!! hee hee

  • Good Food Good Friends
    September 1, 2012 at 4:08 am

    These look amazing! Going to the store now to get my ingredients. Perfect for a busy Labor Day weekend!

  • Ashley M
    September 4, 2012 at 5:20 pm

    This was our dinner for tonight! DELICIOUS! I seasoned the meat over night and wrapped it in plastic wrap with the diced onion and bell peppers(just to save myself time this morning) I was suprised at how much juice the meat produced! Great recipe! Thanks for sharing!! 😉

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  • elizabeth
    September 7, 2012 at 2:40 am

    oh i cook beef frequently in the slow cooker – comes out melt in the mouth. Gravy beef cooked with a BBQ marinade, gravy is fantastic. These look awesome, so will try them for sure.

  • Ashleigh
    September 7, 2012 at 10:24 am

    It sounds crazy to put meat in there for 8 hours without any liquid. But it’s in my crockpot right now…Hope it turns out as good as the picture! 🙂

  • Slow Cooker Beef Carnitas « Eat That Blog
    September 8, 2012 at 5:47 am

    […] recipe is from Eat Live Run and definitely deserves a turn in your slow cooker! Share this:TwitterFacebookLike this:LikeBe the […]

  • Positive paleo effects & recipe jackpot! « Information overload: Sorting through the madness
    September 12, 2012 at 10:21 am

    […] Crock Pot Beef Carnitas – obviously didn’t eat these on a tortilla or with cheese, sour cream, etc. BUT this […]

  • lindsay
    September 12, 2012 at 10:38 am

    think i could get away with putting it on a low for a few hours, and high for another 3? i got a late start putting these in the crockpot!

    • jenna
      September 12, 2012 at 10:40 am

      I think that would be fine!

  • Kirsten
    September 12, 2012 at 12:08 pm

    I just found this recipe on pinterst and meat is in crock pot as we speak. When I went to pick up ingredients they were out of flank steak but butcher told me skirt steak should work just fine. My house smells soooo good! I can’t wait to eat tonight! Thank u for the recipe 😉

  • Climbing Grier Mountain » wrappin’ it up
    September 13, 2012 at 9:05 am

    […] was quick. I threw some flank steak into a crock pot this morning via this recipe. A major high-five goes to Jenna for another finger licking good […]

  • What's Cooking... in your kitchen (week 15)
    September 16, 2012 at 5:01 pm

    […] The Shoebox Kitchen … I want to make these for brunch next weekend!Pumpkin SconesSunday:  eat, live, run has this yummy looking crock-pot dish…Crock Pot Beef Carnitas TacosDessert:  I’m in the […]

  • Tanja
    September 20, 2012 at 10:29 am

    Love it! Thanks for sharing! It’s absolutely delicious!

  • Home, warmth and love live in my slow cooker | northern front
    September 30, 2012 at 4:36 pm

    […] that has really become one of my favorite cooking blogs – Eat, Live, Run. The recipe is for slow cooker beef carnitas tacos, as as you all know, I typically find recipes and then alter them to make ‘em my own, but […]

  • master chef
    September 30, 2012 at 11:38 pm

    WOW, looks amazing 🙂 Love your blog

  • Slow Cookers
    October 8, 2012 at 10:02 pm

    […] Crock Pot Beef Carnitas […]

  • Kristin
    October 9, 2012 at 2:19 pm

    I love you and I love your recipes! 🙂 They are ALL SO good! Thank you for this recipe. I’m thawing a flank steak right now to make these tomorrow for dinner. My husband will love it. Can’t wait! Thanks for the restaurant recs on your Southern tour too – will be doing a southern tour soon and will try all the places you recommended for sure, as I know they will be good food! Do you have a few favorite restaurants in Savannah you love? Thanks!

  • Crockpot Beef Carnitas - Mexican Carnita Recipe
    October 10, 2012 at 9:00 am

    […] me, carnitas is traditionally made with pork. This recipe, which I found on this great blog – eat, live, run – called for beef and that is what I used. If you want to substitute pork I think you could. In […]

  • Crockpot Beef Carnitas | Keeping Up With Ashley
    October 12, 2012 at 2:46 pm

    […] food that, unfortunately, my sister and I never caught the name of. Until now. I stumbled upon Eat Live Run‘s recipe for Beef Carnitas on Pintrest one day and once we tried them, we knew we had found […]

  • nicole
    October 13, 2012 at 8:20 pm

    I realize I’m not the first to point this out but carnitas are PORK not beef. You have made some great sounding beef tacos. Carnitas are tender and delicious but not saucy at all.

  • Teresa - Working Traveling Mom
    October 15, 2012 at 7:37 am

    Thanks – now I know what’s for dinner tomorrow night!

  • Jesica
    October 15, 2012 at 4:42 pm

    Just tried this recipe and loved it! I’m always looking for new crock pot recipes, so thank you for sharing!

  • Nicole
    October 16, 2012 at 3:19 pm

    Just made these. I’ve NEVER had success in a crock pot. Don’t judge. BUT, these came out AMAZING! Seriously, SO good. Thank you, thank you THANK YOU!

  • Christina
    October 18, 2012 at 3:58 pm

    I just made these tacos and they were delicious! I used brisket instead of flank steak because it was on sale at my grocery store and I used flour tortillas because I prefer them to corn. I also put a little sour cream on the tortillas and my salsa of choice was mango peach! Thanks heavens Pinterest brought this recipe to me!

  • Crock Pot Carnitas « Muffin Bites
    October 23, 2012 at 2:39 am

    […] being at work or out all day to a home that is full a ready-to-eat dinner. I found this recipe on Eat Live Run and made it the very same day. The cool thing about carnitas (aka steak tacos) is that the meat […]

  • Jocelyn
    October 25, 2012 at 11:36 am

    Would these not work in the crock pot on high for 4 hours? I’m a little late in starting 🙂

    • jenna
      October 25, 2012 at 12:38 pm

      I think you would be fine!

  • Latisse
    November 1, 2012 at 4:35 pm

    OMG! Just finished inhaling these for dinner! The skirt steak cooked perfectly & pulled apart with forks SO easily after 7.5 hrs on low. Made fresh guac & salsa to garnish them. My husband repeatedly said, “These are so good!” They really are! I wish my mouth was bigger so I could eat two at a time! Thanks for this recipe. It’s definitely a keeper!

  • Crystal
    November 2, 2012 at 2:16 pm

    I’ve never used a crock pot and I wanted to make sure that I am reading the recipe correctly…there is no liquid in this recipe?

    • jenna
      November 2, 2012 at 2:26 pm

      No liquid 🙂

  • Crockpot Carnitas And Red Wine | A Good Time With Wine
    November 5, 2012 at 4:30 am

    […] really put together a super easy recipe. Since the full ingredient list is on her site, I’ll just run through the preparation, so we can get to the wine. In a small […]

  • Brandy
    November 7, 2012 at 1:01 pm

    I made these today and they were DELICIOUS! I used tostada shells, put cheese and sour cream on top, and it was so good!!! I was a hesitant about buying the flank steak because it’s a little pricey, but it was worth it. Definitely my favorite slow cooker recipe. Thanks!

  • Michelle
    November 8, 2012 at 2:44 am

    We had these last night- sooo good! I live in the middle of nowhere and the store didn’t have flank or skirt steak so I just used good ol’ round steak, but it worked so well I might always do that now! Thanks for the great recipe. I started these @ 10AM so I did the first few hours on High, then switched to Low until dinner.

  • {wear} 13 must-have fall fashion trends to buy …now. | What does Danielle do ?!?!
    November 9, 2012 at 3:05 am

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  • Vita @ Juicer Depot
    November 9, 2012 at 2:49 pm

    I made this tonight for dinner and I was amazed as to how tender the meat was. This was my first time putting flank steak in a crock pot and I was so glad I tried it. I would make this recipe again and again.

  • Norma
    November 12, 2012 at 8:15 am

    I’m soooo making this tomorrow…I’ll by the ingredients TONIGHT !!!!!!!!!

  • Melissa @ Bless This Mess
    November 15, 2012 at 12:58 pm

    These are in the crockpot RIGHT NOW! And my house has never smelt so good. My neighbors curse you and we thank you 🙂

  • Kim
    November 15, 2012 at 11:06 pm

    This was delicious. I did not have any Jalapeno’s on hand, which worked out well because I have one child that thinks toothpaste is spicy. This was plenty spicy without the jalapeno. (If it were just me eating…. I would add 2 Jalapeno’s, just to be sure that my throat burns, and my head sweats). My son woke up at 10:30 pm, and asked if I would make him another soft taco!??? He had been asleep for two hours…..No! But, gave him some luke warm hot chocolate. Hormones. Almost 13! I promised I would make him another for snack after school tomorrow, if I do not eat the leftovers first. 😉

    • pamela
      January 9, 2013 at 5:53 am

      These are in the crockpot now. So excited. I was reading comments and this one cracked me up. Toothpaste is spicy, hehehe made me laugh out loud!

  • angie cortez
    November 16, 2012 at 7:59 am

    I must admit to something, I did not owe a crockpot when I saw this recipe and 2 things stood out for me: Flank Steak and the Avocados! I luv the rub you sue on the flank steak..btw i went out & ourchased a crockpot, I will make sure to check back in for my results!

  • Matt
    November 17, 2012 at 8:57 am

    I made this on Wednesday. I actually loaded the crockpot up the night before with all of the ingredients. I left it in the fridge overnight and plugged it in the next morning before I left for work.

    About mid-day my wife called to ask if I added water to it before I left. I told her I though the onions and peppers would provide enough liquid and they did. When it was all done, I topped it with a corn salsa from Trader Joe’s, a Mexican cheese blend, avocado slices, and fresh cilantro.

    It turned out great! Thank you for the recipe.

  • Crockpot Beef Carnitas « Kicked Up Kitchen
    November 18, 2012 at 2:52 pm

    […] food that, unfortunately, my sister and I never caught the name of. Until now. I stumbled upon Eat Live Run‘s recipe for Beef Carnitas on Pintrest one day and once we tried them, we knew we had found […]

  • Slow Cooker Beef Carnitas « Well, Butter my Buns
    November 20, 2012 at 9:19 am

    […] food that, unfortunately, my sister and I never caught the name of. Until now. I stumbled upon Eat Live Run‘s recipe for Beef Carnitas on Pintrest one day and once we tried them, we knew we had found […]

  • Fellow Pinterest Whores | Sally Girl
    November 20, 2012 at 11:01 am

    […] on this pin here: Crock Pot Beef Carnitas Tacos click on the photo to end up at this website here: Eat, Live, Run and follow the recipe!  I admit that I don’t like cooked peppers so I did not add the green […]

  • Kristina
    November 21, 2012 at 5:28 am

    If I wanted to try this with pork, what would be a good cut to use? Thanks for posting!

  • $1,175 in Extra Income, Life, Food Weekly Update | Making Sense of Cents
    November 26, 2012 at 2:33 am

    […] – Jalapeno Pepper Chicken, Thursday – Parmesan Baked Rotini, Friday – Beef Carnitas, Saturday – Out to eat, Sunday – […]

  • Beth
    November 27, 2012 at 3:28 pm

    I make this once a week and we love it! I do not put mine in the crock and still is wonderful. I cut the steak very thin and put in the a pan with the onion (we leave out the green peppers) and the spice mix. This is cooked until almost done and then the cilantro is added. After a few more minutes it done and ready to eat! Yum!

  • Tannie
    November 27, 2012 at 5:36 pm

    Holy cow! I cannot get over how delicious this is! Thanks so much for sharing. Definitely putting it in the regular rotation. 🙂

  • Alyssa
    November 27, 2012 at 7:13 pm

    These look great! I really want to try them this weekend, but I am wondering if you can share a different type of meat I could use besides flank steak. I haven’t seen it in my store. Thanks so much!

  • day 5, crock pot beef carnitas | a spoonful of family….
    November 28, 2012 at 8:33 am

    […] Already day 5 of the Whole30 and we haven’t posted anything! So yesterday I made a variation of this. […]

  • Mandy {Baking with Blondie}
    November 29, 2012 at 11:12 am

    I just put these on my grocery list for tomorrow. They look amazing, can’t wait to make them!!

  • michelle
    December 3, 2012 at 6:49 pm

    I made this few weeks back and everyone in my family loved it.I have made it several times since then.This is one of our favorite recipe. Thank you!!!

  • MandieJ
    December 6, 2012 at 11:10 am

    I am making these as we speak. Trying to do the quick cook method with the 6 hours on high instead (I always get slow cooker meals started so late I have to do it this way). Hopefully it turns out as fantastic as everyone else says it’s been for them. It smells heavenly!

  • Jo Romero
    December 6, 2012 at 9:37 pm

    I always use pork for making burritos and tacos (I cook it in the slow cooker, in beer) – never thought of trying them with crockpot-cooked beef. Love the idea, they look amazing.

  • Sherry M
    December 10, 2012 at 4:52 pm

    I justknown jst read all the reviews on these because I loved them so much. I wanted to put the argument to rest regardbeefy heather or not these are Carnitas or not. so, here you go from a website called Cha Cha: Carnitas which means “little meats,” is a type of braised or roasted (often after first being simmered) pork in Mexican cuisine. It can also be made from beef using a chuck roast, although using pork seems to be the more common method. Right on Jenna!
    I don’t care what you call them, I call them yum! I made them for a Christmas block party last night and my neighbor who is Hispanic came up to me and said. ” this is kinda forward, but, can I take some of the beef home please? “. Took that as a major endorsement! He said they were just right!

  • Sherry M
    December 16, 2012 at 10:55 am

    Sorry for the typos on the 10th! I had my recommended margarita or two! Making them again today 🙂 I don’t know who beefy Heather is, but I think that shoud read “regarding whether or not beef can be considered carnitas or not”. Lol! My apologies to Heather…

  • In the Kitchen: Crockpot Beef Carnitas « Where the South Meets the West
    December 17, 2012 at 5:10 pm

    […] food that, unfortunately, my sister and I never caught the name of. Until now. I stumbled upon Eat Live Run‘s recipe for Beef Carnitas on Pintrest one day and once we tried them, we knew we had found […]

  • Mary Brand
    December 28, 2012 at 7:38 am

    This is a great and easy recipe my boys love it…you have to try it…

  • Lisa
    December 31, 2012 at 10:29 am

    Can I put them in on high for 4 hours?

    • Lisa
      January 1, 2013 at 10:12 am

      I tried them on high last night for 4 hours and I found the meat to be too chewy. I’m gonna try on low for 8 or more hours next time. Flavor was great though!

  • Mrs. Green
    January 6, 2013 at 12:33 pm

    This wouldn’t be classified as ‘carnitas’ , carnitas is pork. Still sounds good though!

  • amanda
    January 6, 2013 at 1:24 pm

    Mrs green, I think the arguement has been laid to rest. Carnitas can be either beef or pork. These are in my crock pot right now while I am at work and I cannot wait until 6pm!!! Haha. Ill letnyou guys know how they turn out!

    • Dan
      January 17, 2013 at 2:45 am

      There is no argument to settle. Seasoning may vary, but carnitas is pork by definition, and not just pork, but pork slow cooked and then fried in lard to make it tender enough to fall apart inside but crispy on the outside. Anything else is not carnitas, plain and simple.

      This recipe is just shredded beef. That said, it looks delicious, and there’s certainly nothing wrong with shredded beef tacos. I definitely plan on trying this out.

  • Liz @ YUM at first bite
    January 8, 2013 at 12:39 pm

    Found your recipe on Pinterest. This meat was delicious! My intention was tacos but I made it into Beef Enchiladas. They were the BEST enchiladas I’ve made. Ate them up so quickly I didn’t even get a picture. Guess I’ll have to make them again. Darn…. 🙂

  • Steak Carnita Meat in the Crockpot - Bless This Mess
    January 9, 2013 at 2:05 pm

    […] Pot Beef Carnitas Tacos Recipe Adapted from Eat, Live, Run Printable Recipe Serves […]

  • Erica
    January 12, 2013 at 6:59 am

    I made these last night for my book club and received rave reviews!!
    Thank you for the awesome recipe!

  • Alicia
    January 15, 2013 at 6:40 pm

    I just made this for dinner tonight and it was delicious!!! Thanks for the recipe!

  • Beef Carnitas Tacos | Living Well Kitchen
    January 17, 2013 at 1:45 pm

    […] pretty much followed the exact recipe from Eat, Live, Run but naturally, I added more […]

  • stylez
    January 19, 2013 at 7:00 pm

    This recipe is very good, thanks! Truth be told, I used it as a starting point, making a few alterations:

    – Chuck instead of flank
    – After covering the steak with the peppers/onions, dumped a jar of salsa verde on top of that
    – Frank’s Red Hot instead of the cayenne & jalapenos, applied liberally; enough to completely cover the salsa verde mound
    – 1/3rd a bottle of Zesty Catalina salad dressing
    – Didn’t use lime or cilantro

    The meat was literally falling apart as I was trying to take it out of the crockpot. Absolutely delicious.

  • Amye
    January 20, 2013 at 7:46 pm

    I made this with the oldest, most freezer burned piece of flank steak from my freezer and it turned out delicious! Reminds me of Brisket Tacos that are popular where I am from. Thank you for this delicious recipe, it is definitely going into the dinner rotation

  • Amy
    January 20, 2013 at 9:04 pm

    Thanks for this amazing recipe! I have made this several times and it is now a neighborhood favorite. Don’t alter the recipe. It is great just the way it is. I season the meat, cut up the veggies and throw it in the fridge the night before. Next morning plug it in and is ready for dinner. I make a little Mexican coleslaw to throw on the Carnita and some cilantro lime rice as a side. Yummy. Making again tomorrow.
    Thanks again

  • Crock Pot Beef Carnitas Tacos | What2Cook
    January 21, 2013 at 1:19 am

    […] Crock Pot Beef Carnitas Tacos These tacos are off the chain. A lovely piece of flank steak gets a spicy rubdown before sitting […]

  • Wowsa Wednesday | One July Living
    January 23, 2013 at 5:45 am

    […] This recipe for Crock Pot Beef Carnitas is THE BEST recipe I’ve tried so far from Pinterest.  My mouth is watering just thinking […]

  • Milly
    February 4, 2013 at 6:04 am

    It doesn’t matter what they are called, just make it! I made it for the Super Bowl yesterday an it was fantastic! My husband love it too. Thank you for the recipe . I will definitely make them again.

  • Rhonda
    February 6, 2013 at 11:35 am

    Outstanding recipe! I made this last week and it’s a keeper! Thank you very much for posting it!

  • Tish
    February 6, 2013 at 6:20 pm

    I made these tonight (Taco Wednesday)! The family loved the smokey savory taste and I was amazed that this did not call for any liquid whatsoever! The tacos were amazing and this meal is now on rotation. Thanks for sharing!

  • Frangelica
    February 12, 2013 at 8:58 am

    Making as we speak. I was off today and ft side tracked. Can I do in high? Right now it’s in low but would like to switch to high if I could or we will be eating at 9pm tonight lol

    • jenna
      February 12, 2013 at 9:10 am

      You can cook it on high, sure! But just watch will probably take half the amount of time.

  • Frangelica
    February 12, 2013 at 9:33 am

    Thanks so much for quick response!!

  • Yvearl
    February 17, 2013 at 7:32 am

    This Mexican/Italian can’t wait to try this!!! Gracias!

  • shelby lucci
    February 19, 2013 at 10:54 am

    Wow! they look awesome. can’t wait to make them this weekend..going to leave out the celanto though as my friend carolanne is allergic to it. let you know how the gang likes em. thanks marcy!

  • Yvette
    February 19, 2013 at 12:39 pm

    I just made this & its the best! Super juicy & awesome flavor! My little one can’t get enough of them.

  • JenE
    February 19, 2013 at 4:49 pm

    Just finished dinner. Holy carnitas, batman, these ROCK. And finally, a crock pot meal that is super easy to get in the crockpot before I start my day. SOOOOO good. Thanks, Jenna.

    • jenna
      February 19, 2013 at 5:36 pm

      So glad you liked them, Jen!

  • Shawna
    February 21, 2013 at 5:51 am

    Carnitas is pork

  • Crock Pot Beef Carnitas Tacos – Wednesday | You May Now Kiss the Cook!
    February 22, 2013 at 10:43 am

    […] are SO good! The first time we made this recipe from eat, live, run, we couldn’t believe how they actually tasted like real, fresh Mexican food. I have […]

  • Shirley
    February 25, 2013 at 5:43 am

    I skipped the cayenne pepper and added a 6oz can of pureed adobo peppers to the mix. it came out amazing!! 6oz is prob too much for 2lbs so def go with a 3oz can unless you love heat like me. Thank you for the recipe! 🙂

    February 26, 2013 at 3:43 pm

    This was AWESOME. In the past I have never been much of a cook but I have been trying to cook different things. The Beef Carnitas were great and my family loved them.

  • Alma
    February 26, 2013 at 9:21 pm

    Do you have a recipe for a good margarita??

  • Ashley
    February 27, 2013 at 1:29 pm

    I just got home from work and was disappointed because my flank steak was burned to a crisp. I questioned not adding any liquid, but wanted to follow the recipe. I did add half a cup of beef broth and some jalepeno juice this morning , but it didn’t help. My crock pot does run hot, and I did not use bell peppers, which would have created more liquid. Still very disappointed 🙁 I will try again with a couple of cups of beef broth.

    • jenna
      February 27, 2013 at 1:41 pm

      I’m so sorry! I haven’t heard of that happening to anyone yet. Did you keep the steak in the crock pot for longer than the time in the recipe? I think this is more of an issue with a too-hot crock pot than it is with adding a couple cups of broth, which will turn it into more of a stew than taco meat. 🙁

  • Stephanie Hornby
    February 28, 2013 at 12:59 pm

    what size crock pot did you use for this?

  • Gail @ Faithfulness Farm
    March 5, 2013 at 2:37 pm

    This is sitting on warm in my crockpot right now as I type — smells heavenly, I eat low carb so are skipping the tortillas and just mounding with lots of toppings. I am sure my company is going to be over-the-moon with this dish!! Thanks for posting a great recipe 🙂


  • Natalie
    March 5, 2013 at 5:38 pm

    Came across your recipe on Pinterest and tried it tonight. Delicious! Thanks for sharing it on the Internet. 🙂

  • Capri lofaro
    March 8, 2013 at 5:16 am

    I can’t wait to make these tonight! I’m cooking for two so I only bought 1.35 lbs of meat. Should I cut the cooking time in half or go for the full 8 hours?

  • Best Honey Lime Vinaigrette Ever | Freshly GrownFreshly Grown
    March 8, 2013 at 11:09 am

    […] her second: a sweet, tiny baby girl (love my job!). Their family mainly eats Paleo, so I chose Beef Carnitas Tacos for their first meal and was looking for a nice lime salad dressing to go with the salad. I was […]

  • Crappy Suburban Housewife
    March 10, 2013 at 11:46 am

    Tonight is daylight savings taco night! These are in the pot as we speak. 1.98#s of flank perfection covered with all the peppers and onions! I only have 5 or 6 hours to work with so I’ll have a couple 15 minute high sessions on the crock and will report back.

    • Crappy Suburban Housewife
      March 10, 2013 at 3:56 pm

      Well, it didn’t get ‘shredd-able’… but I caught it early enough to pull it out, cut it up into slices, and call it fajitas.

      • jenna
        March 10, 2013 at 6:26 pm

        Next time keep it in the crockpot for an additional hour, and it will get shreddable for sure—I know because I made it today as well 🙂

  • Ashley
    March 14, 2013 at 3:42 pm

    I am so confused on what I did wrong?!?! I followed the directions perfectly and came home to a dried out steak and burned vegetables! Help!

    • jenna
      March 14, 2013 at 4:02 pm

      That’s totally bizarre and I am SO sorry! Is your crock pot especially hot? I just made this three days ago and it worked perfectly so I have no idea what could have happened — I’m sorry 🙁

  • Kathleen
    March 20, 2013 at 1:39 pm

    I’ve made this recipe twice and both times my beef has become really tough and not shreddable at all… I have lots of juices (from the veggies and beef) in the crockpot both times but the beef has become large hunks of tough beef. Any suggestions?

    They look so delicious in the picture, I wish they’d turn out!

  • Busy Bee! | From diamonds to vows
    March 20, 2013 at 7:18 pm

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  • Amanda
    March 21, 2013 at 11:43 am

    I made these a couple nights ago and they were amazing! Definitely a huge hit w/me and my boyfriend. They are for sure going into the rotation. I read the comments about the dried out beef and the burned veggies the same day I had it cooking so I was paranoid all day while I was at work but I had no problems. Not sure what’s going on there. Maybe the wrong cut of beef? I had never bought flank before and was a little worried because at first I couldn’t find it – turns out it was labeled under london broil at my supermarket.

  • Sherry
    March 22, 2013 at 11:08 am

    Looks YUMMY!! Do you put any liquid in the crockpot?

    • jenna
      March 22, 2013 at 11:17 am


  • Laura
    March 28, 2013 at 7:57 am

    I made these tonight. They were a hit. My husband gladly ate leftovers the next day. This recipe is a keeper. Thank you so much for sharing it with us.

  • J
    April 2, 2013 at 3:35 pm

    You place the meat in the crockpot dry like that? I’ve never put meat in without water or a sauce, how will that work out

    • Tracy
      April 25, 2013 at 8:20 pm

      I thought the same thing, but don’t worry. It was amazingly delicious and when I took the lid off after 9 hours it looked like it was sitting in about 2 inches of brown liquid. This could easily cook 10-12 hrs on low and it would never dry out. So easy and my picky husband loved it.

  • A Taste of Summer + Crock Pot Beef Carnitas |
    April 11, 2013 at 8:10 am

    […] Pot Beef Carnitas Tacos (original recipe found here, thanks to Pinterest) My photo isn’t nearly as nice as the ones featured on the site where the recipe came from. […]

  • KC
    April 13, 2013 at 6:43 am

    Does anyone know if you can double this (2 flank steaks) in one crockpot? I need to make 2 of them.

    • Rosa
      May 8, 2013 at 2:02 pm

      It would depend on the size of your crockpot I suppose cause that would be 4 lbs, I’ve cut this recipe in half and it works out, 🙂

  • Beef Carnitas Tacos | Totally Love It
    April 17, 2013 at 5:24 pm

    […] sure I will be using it more than once a week! This mouthwatering Beef Carnitas Tacos recipe from Eat,Live, Run will be my next to do list on my crock pot. Say hello Cinco de Mayo!  Mexican recipes are so easy […]

  • Kathleen
    May 2, 2013 at 4:47 pm

    Before I make this I just wanted to clarify one thing. The recipe is just for beef right? I’m a little confused by the title of the recipe because “carnitas” is pork. So are they beef and pork tacos or just beef?

  • Crock Pot Carnitas | the attic awaits
    May 6, 2013 at 4:10 pm

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  • Karen
    May 6, 2013 at 5:40 pm

    Made these today! Very good! Kids ate it too. Thrilled to have another beef recipe for the crockpot. I used a 2 lb pot roast! Thanks.

  • WIAW: The Crock Pot Experiment Continues « Seize the Latte
    May 15, 2013 at 3:38 am

    […] though, I’ve turned the page on yesterday’s blunders and am ready to start anew with this recipe for Beef Crock Pot Carnitas from Eat, Live, Run. The meat is marinating as I type this, and soon I’ll throw all the […]

  • I’m Back! | What Did You Eat Yesterday?
    May 15, 2013 at 3:29 pm

    […] good. I served them with a guacamole salad.  (the carnitas were a cross between this recipe and this […]

  • Thursday Thoughts: Women’s Health Week & Summer Health and Fitness Goals « Seize the Latte
    May 16, 2013 at 4:53 am

    […] uplifting) matters: the carnitas were a success! Many thanks to Jenna at Eat, Live, Run for the fabulous recipe, because after a few days of decidedly meh or outright no bueno meals, the carnitas were a […]

  • Sheri
    May 22, 2013 at 9:28 pm

    I found this recipe on Pinterest and made it tonight. It was FANTASTIC!!!! My hubby and I devoured our tacos and had to resist continuing to eat for fear of a yummy ache. I will definitely be adding this recipe to my regular rotation.

  • Savannah F
    June 6, 2013 at 6:54 am

    I made these last night, and they were delicious! Even better is they were highly approved by my husband. The grocery was out of grass fed flank, so I used a grass fed shoulder roast. Cook time was a little less, so I just kept an eye on it. I will make it with flank steak next time if it’s in stock, but it’s good to know I have options.

  • Katie
    June 6, 2013 at 5:27 pm

    Thank you for sharing this great and easy technique. I made this last night, but instead of for tacos I served it with a sauté of tomatoes, corn and black beans over some brown rice. It was delicious. Definitely a keeper as the meat can be used in so many ways — tacos, enchilada filler, taquitos, etc.

  • Jeni
    June 10, 2013 at 3:25 pm

    I have made these a few times since finding the recipe, we love it! Sooooo good! However, I did get teased for calling it carnitas; usually carnitas refers to pork, not beef. Technicality, but Spanish speaking folks may be able to clarify 😉
    Thanks for this addition to my meal plans!

  • Hannah
    June 11, 2013 at 8:55 am

    I used an almost 3 pound grass fed beef roast ..added more dry spices and one cup of strong coffee and cooked on low for about 10 hours. Came out delicious… next time I would double the spice and add more heat (jalapeno or another type of high heat pepper) We are a paleo family so we served ours on top of cauliflower mashed and topped it all off with cilantro… looking forward to eating plain or serving with eggs and avocado.

  • | Foto Friday!
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  • TreatYoSelf days 7 and 8 | A Redhead's Guide
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  • Oaeza
    July 26, 2013 at 8:39 pm

    Can I use beef stew? Should I cut it up into smaller bits? I really wanna make this spicy + flavorful + most tender, shred dabble for a dinner party w family tomorrow night… Please advise any and all! I have I think about 2-3 lb beef stew…

  • justine
    July 28, 2013 at 4:41 pm

    Just wanted to let you know that i tried your recipe and loved it. I blogged about it (with link back to you)—my pix aren’t nearly as nice 🙂

  • Damara
    July 29, 2013 at 5:36 pm

    This recipe is fantastic!!! I am having a tough week at a brand new job and have turned to the crock pot for healthy easy meals! These carnitas are delicious! I was nervous to leave it without any liquid but it turned out moist and delicious! I skipped the cilantro but it was still great!

  • Devon
    August 3, 2013 at 8:22 pm

    I’ve had this delicious-looking dish Pinned for months and finally got around to trying it…. Unfortunately it came out very dry and bland! I’m not sure what went wrong because I followed the directions to a T, but the seasoning did not permeate into the meat, and the beef itself was dry. We had to add lots of lime and salsa to make the tacos any good. Any tips about what to try differently would be much appreciated!

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  • KyleAnne
    August 13, 2013 at 11:46 pm

    I made this today, exactly as directed, and everyone loved it! Great flavor & quick to fix! Definitely a “keeper”,

  • Currently… | The Fullest Joy
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  • Kelley
    August 26, 2013 at 1:48 pm

    These are in my crockpot now. I cant wait to get home and try them.

  • Yvette
    August 29, 2013 at 9:36 am

    I’ve been trying new recipes like crazy and this is the ONLY one that my family raves about and demands on a weekly basis. Fortunately, it’s a very simple recipe and truly delicious!!! Thank you for sharing it!!!

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  • Erin
    September 7, 2013 at 5:09 pm

    Thanks for this recipe! I made these tonight for our first college football Saturday at home. Delicious!

  • Simone
    September 8, 2013 at 5:48 am

    Found the recipe yesterday! Having friends over for Taco dinner tonight. Added everything in the crockpot. Still skeptic about the no liquid thing. Can’t wait to try them and yes we will have the margarita with it 🙂

  • Sarah
    September 11, 2013 at 2:42 pm

    I think it’s hilarious people are worried about this drying out. I made it last week and mine was much too juicy!

    It was so liquidy I’m not really sure if I’ll make it again as a taco filling because they were far to drippy to eat. Is there anything you think I could change? Add cornstarch at the end for more of a sauce-i-ness instead of drippy maybe?

  • Kevin deLeon
    September 16, 2013 at 2:27 pm

    Did you remove the silver skin on the flank steak before cooking?

  • Yoli
    September 19, 2013 at 11:10 am

    Can you make this with chicken breasts instead of steak? If so would you have to do anything different?

    Can’t wait to try it!

    • Jana
      November 3, 2013 at 11:27 am

      I made these using skinless, boneless chicken breast and they came out great!

  • Crockpot Beef Carnitas Tacos | It is well.
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  • Cathy
    September 25, 2013 at 12:07 pm

    Made this for my husband and he loved it!

  • emilie
    September 27, 2013 at 2:23 pm

    These look great, but aren’t carnitas pork?

    • Judy
      March 23, 2014 at 1:49 pm

      lol – I just looked that up, and you’re right – it’s BBQ’d pork…

      • Judy
        March 23, 2014 at 4:07 pm

        BUT, according to our Mexican student, it does not mean pork – he says it just means meat…

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  • Jana
    November 3, 2013 at 11:29 am

    Any chance you have the nutritional information on these? Proteins, fats, carbs, sodium, etc.? Thanks so much. I make these at least once and month and sometimes more!

  • Renee
    November 21, 2013 at 2:51 pm

    Just fyi to anybody wondering what kind of meat to use. I was told by the butcher at the spanish meat market to use butterflied fajita. This came out perfect!

  • a lovely little bit of sharing | Sarah K Patrick
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  • 31 Days of Meal Planning: December | Happily Wed Happily Fed
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  • Theresa
    December 4, 2013 at 4:12 pm

    Can you really have Corn Tortillas this the Carnitas? I thought all corn was out?

  • Beef Ambassador
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  • Libby
    December 30, 2013 at 8:59 am

    I don’t like avocado’s…what else could I top these with to add a little texture? Tomatoes?

  • Jennifer
    January 2, 2014 at 3:50 pm

    I tried these a while ago and they were delicious! I wanted to make them again tomorrow but I couldn’t find the recipe on my Pinterest. After searching high and low, I found you again! REJOICE! Can’t wait to have them again for dinner.
    Ps… I was also worried I was coming home to a dried out chunk of meat but it was so juicy and tender. Thanks again!

  • Kathy lynx
    January 7, 2014 at 10:12 am

    I have such a picky boyfriend, yet this recipe looks simple and very delicious. I am making these tonight and let you know what he thinks. I’m excited!!!

  • Harper
    January 9, 2014 at 4:24 pm

    I made these for dinner tonight and they were a huge hit with my husband. To be fair, he’ll eat anything I put in front of him but he was especially excited about these- I did the crock-potting (it’s a verb now) overnight and our apartment smelled of delicious beef this morning. Like most here I was skeptical about the lack of liquid in the recipe but what do I get for my doubting ways? AWESOMESAUCE tacos, that’s what. If you’re reading this and deliberating about whether to try the recipe, quit stalling and go buy yourself a flank steak.

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  • m
    February 8, 2014 at 6:52 am

    Ok this is a dum question but do you add any water to the meat as it cooks?

  • Liz
    February 9, 2014 at 2:54 pm

    I made this last night…my husband and I LOVED it! I told him how easy it was, and he responded with – “Good. That means you can make it a lot!” I will definitely be adding this to my dinner rotation! Delicious and easy!

  • M
    February 10, 2014 at 4:57 pm

    Is it ok to used cubed beef for this?

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  • Paige
    February 18, 2014 at 4:30 am

    I used this recipe as part of a 14 day clean eating challenge I set myself! It was delicious! I LOVE tacos! The only problem was that I didn’t have any taco shells or wraps in – so I made it into a taco salad – which was also super tasty!! I’ve been trying to find a recipe for homemade, clean, taco shells/wraps – any suggestions?

  • Zoë
    February 19, 2014 at 2:43 pm

    I made these the other night and, preaching to the choir, I was so hesitant about the absence of liquid but it worked great! Super flavorful and delicious. I used 1.5 pounds of round steak (flank is one of my favs and if I’m spending that, I want to grill it!) and cooked it on low for 9 hours. YUM!

  • Discovering Salsa | Recreational Reading
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  • Alli
    February 25, 2014 at 4:26 pm

    Would this be okay to freeze? Has anyone tried?

    • Debbie
      March 15, 2014 at 7:17 pm

      I think it would be great to freeze. I would not hesitate to do it! This is an unbelievable recipe. Great party dish I think too.

  • Debbie
    March 15, 2014 at 6:39 pm

    Great recipe!!!!! Do not change a thing! This is a keeper no matter what name you call it:)

  • jl
    March 18, 2014 at 9:20 am

    i notice you don’t sear the steak – any benefit to not doing so?

  • Judy
    March 23, 2014 at 1:45 pm

    OK, I HAVE to comment – I made these for dinner tonight – they were absolutely delicious!!! Even met with the approval of our Mexican International student!!! Thank you!

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  • Melissa
    April 3, 2014 at 11:50 am

    If I make a little less then half a pound of this.. Would it need to be slow cooked for 4 hours instead of 8 hours?

  • Lynne campbell
    April 15, 2014 at 5:32 am

    I made this last night and had RAVE REVIEWS!!! It was totally fabulous and there were no leftovers! (Darn it)
    I had to substitute hot sauce for the cayenne pepper that I thought I had but otherwise followed the recipe (very unusual for me). It was TERRIFFIC and I just wanted to let you know!
    Many thanks!

  • Weekend Update + Beef Carnitas | Abundant Simplicity
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  • Julie
    May 5, 2014 at 6:12 am

    Can I use a flat-iron steak?

  • Emily
    May 10, 2014 at 6:58 am

    This is seriously one of the most delicious and EASY recipes EVER. I make this all the time if we’re having people over, because everyone loves it. Totally amazing.

  • janice
    May 19, 2014 at 12:54 pm

    i just made these on friday for a dinner party – and they were AAAAMAZING!! seriously, one of THE best tacos i’ve ever had. i added queso fresco, sour cream, salsa verde and a regular salsa to the chain of topings…and i only added half a jalepeno.
    this recipe is a keeper.

    thank you SO much for sharing!!

    and WHO CARES if they are or aren’t carnitas…these can be called whatever because they’re that good!!

  • Toni
    May 21, 2014 at 5:44 am

    These are fantastic. They are now a staple in our home. We use flank steak or chuck roast depending on what we have in our fridge. They have a terrific flavor and are great for a large group.

  • Diana
    June 3, 2014 at 8:03 am

    I only have flap meat carne asada. Would that work? Also, its only one lb. Should I decrease the cooking time. Ive never made Carnitas in slow cooker and dont want to mess it up. Hubby bought the meat, I just have to cook it and I want to do a good job of cooking it. Please let me know. Also my slow cooker is pretty old and runs hot, I slow cooked drumsticks the ither day for 6 hours and they were dry.

  • Erika
    June 5, 2014 at 6:20 pm

    This was tasty! I will say that I think flank steak is not the right cut of meat to use in this type of recipe. Usually when I make crock pot beef tacos I use chuck roast or cross rib roast. This meat altho very tender was stringy which I didn’t care for. However the flavors were really good so I will use the rest of the recipe. Oh I also used 3 serranos instead of jalapenos as we find them more flavorful 🙂

    I also added some extra toppings as I had leftover ingredients from fish tacos a couple nights ago (I’ve been on a taco kick lol!) some sliced red onions that U had marinated in lime juice, sour cream sauce which is sour cream, lime juice, cilantro & sliced green onion. I also added shredded angel hair lettuce which I placed on top of the tortilla before the meat. Just some other topping ideas to get your juices flowing!

    I LOVE Mexican food!

  • dave
    June 7, 2014 at 3:11 am

    I make mine with whatever roast is on sale, I us either a Cajun blend of seasoning, creole, or mrs dash spicy, no need to make a special rub. I spray my roast with olive oil and if it is very lean, I might add just an ounce of water to the pot. Never comes out dry. If you put too much water in, you can add alittle instant white rice an hour before finished. it will soak up the water, and flavor, giving extra body to the meat.

  • Denise
    June 8, 2014 at 1:44 pm

    Yummy but …Carnitas is pork. Carne Asada is beef.

  • Mark Dahlin
    June 8, 2014 at 6:07 pm

    Loving this recipe. I am actually drooling on my keyboard. I have to go get a mop!

  • Autumn
    June 17, 2014 at 7:14 pm

    Ok to make with pork? Still no liquid?

  • Phil
    June 18, 2014 at 7:32 am

    I’d probably put the half the onions and peppers on the bottom, then the steak, then the rest of the onions and peppers. The veggis are going to provide the liquid that steams the meat, and having some on bottom ensures no sticking. Probably works either way, just a bit safer with something between meat and cooker. I do a similar prep for pulled pork, using a pork shoulder or butt, although I do add 2C of water, overnight on low, cool and pull the meat. Then back in the cooker (save the liquid and use as soup stock or for cooking rice or noodles) with favorite BBQ sauce, for about an hour on low.

  • Mark
    June 18, 2014 at 10:49 am

    You can’t have BEEF Carnitas. by definition Carnitas is PORK, which taste so much better.

    car·ni·tas [kahr-nee-tuhz; Spanish kahr-nee-tahs] Show IPA

    plural noun Mexican Cookery.
    small or shredded pieces of crisp roast pork, eaten as a snack, used as a filling for burritos, etc.

    < Mexican Spanish, plural of carnita, equivalent to Spanish carn ( e ) meat (< Latin carnem, accusative of car? flesh, meat) + -ita diminutive suffix

  • Few
    June 18, 2014 at 11:44 pm

    Mistitled – Carnitas is pork.

  • JohnS
    June 19, 2014 at 10:17 am

    Sounds like a great dish, but in Mexican cuisine I thought carnitas were a shredded pork dish?

  • Rachel
    June 20, 2014 at 1:11 am

    Hi, can I use tenderloin instead of flank steak?? Thank you!

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  • Christina
    July 23, 2014 at 5:32 pm

    I just made this (almost two years to the day after you posted the recipe) and it was AMAZING! My husband and I absolutely loved it. He’s so excited there are leftovers for tomorrow night.

  • cook
    July 24, 2014 at 7:02 am

    it is really good, but you got the wrong name: Carnitas is porke meat, and flank steak is beef……. I cook and have salsa……

  • Taco Guy
    July 24, 2014 at 8:37 am

    I cook all sorts of meat (pork, chicken, beef) in my crock pot to make tacos all the time. Flank steak is a great piece, that that is 100x better grilled. I would substitute the flank steak for a cheaper piece of meat like a london broil. After being in a crock pot for hours, it all pretty much ends up as the same end product. Save your money and do it with a cheaper cut. Also try it with a cheap pork shoulder roast, and give it a quick pan fry after pulling it apart to crisp it up to make some carnitas.

  • Walter
    July 24, 2014 at 9:16 am

    Actually, this would be abuse of flank steak. Save it for grilling. If you’re doing the meat in the crock pot spend less and get the same flavor from either bottom or top round or chuck. The spice rub won’t impart that much flavor or heat and needs a bit more “oomph”. This is a hint at “Mexican” flavoring suitable for delicate tastebuds. Put some heat in it!

  • Dan P
    September 1, 2014 at 11:45 am

    In the crockpot. We have a huge family so I tripled the ingredients. Also used chuck steak because that is what another recipe said to use and it was on sale but then I couldn’t find that other recipe. Started kinda late though I hope they are ready before it gets too late. Thank you for the recipe it looks delicious.

  • Meg
    September 3, 2014 at 10:59 pm

    Great recipe! Used habaneros instead of jalapeños – amazing!!

  • Gayle
    September 4, 2014 at 11:30 am

    Looks yummy will be trying this soon. I’d like to put it on facebook,but don’t know how!

  • Jorge
    September 4, 2014 at 6:03 pm

    Sorry, this is just not that good of a recipe, and certainly not worthy to pay $8.99/lb for flank steak. Sorry, just sayin!

  • Len
    September 5, 2014 at 10:49 am

    I have never tried the steak before but pork carnitas are a favorite in my household. I use a pork butt in the crock all day seasoned with salt, pepper and garlic powder. I usually cut the pork in 1″ cubes before putting them in the crock. Just before dinner, I put the pork in a baking dish and pour some homemade salsa verde on top. I put that in the oven at 450 degrees for ab out 10 minutes to get a nice crust on top.
    I serve with corn tortillas or just on top of rice.

    I cannot wait to try it with the steak.

  • Leticia Carreon
    September 6, 2014 at 9:52 am

    These are not Carnitas. “Carnitas” does not mean slowly cooked meat. Carnitas are pork, and only pork. The pork is slowly braised in its own fat, for a long time. Depending on where they are cooked, they may add orange juice, or caramelized sugar, even coke. The point is for the meat to come off the bone, and be sweet and juicy. And you don’t add any marinades, you do not rub the meat. These are not carnitas.

  • CampJP
    September 7, 2014 at 12:39 pm

    I’m an experienced home cook and I tweaked this very good recipe right off the bat. First of all I doubled the amount of “rub” when I saw how much 2lbs of meat was. Secondly, I bought skirt instead of flank steak. Skirt steak has a lot more fat in it that I figured would hold up better to 8 hours of cooking. The doubling of the rub truly turned out to be just right. Two pounds is a lot of meat and I don’t like under-seasoned food. I see a lot of pessimism from the other commenters about “no liquid” in the crock pot. I have very good knife skills, but because I was in a hurry transitioning from breakfast to this recipe I used a small food processor for the veggies. By the time I was done I’ll bet I had close to a cup or more of juice from the veggies. I’m gonna guess, knife work would eventually although maybe not immediately, result in the same. By the time the product was done, there was easily more than two cups of liquid gold in the crock pot. Lastly, if you like spicy you could easily add cayenne, or another two or three jalapenos with seeds and membrane or a habanero as I saw someone say they did. Lastly, I recommend you don’t omit the lime juice, the acid cuts the fat, nicely. And, I made Emerile’s pico de gallo as a condiment.

  • Angela
    September 10, 2014 at 10:34 am

    I just made this last night and I was not happy with it at all. It smelled heavenly but it just didn’t taste like it smelled. Very bland and I even added a habanero. Maybe I needed to use more spices? I rubbed the steak down with spices and let it sit overnight. I cooked the very expensive flank steak for 8 hours on low as stated and mine came out very chewy, it was awful. Not sure if over or under cooked. Not happy and not sure I would try again. Oh and you definitely do not need to use liquid, this made so much liquid I was really surprised. I’m sure all the veggies helped too. I will stick with my pork shoulder.

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  • Lisa
    September 16, 2014 at 5:55 pm

    This was so delicious! I even omitted the salt. I chopped up the left overs, mixed it with a can of black beans and shredded Mexican cheese and rolled it into tortillas, topped with a large can of Las Palmas green chili enchilada sauce and cheese and baked! It made the best enchiladas! My family loved it! Thanks for the yummy beef carnitas recipe!

  • Mark
    September 17, 2014 at 8:11 am

    This is such a Gringo recipe! Come on Flank Steak? You don’t use flank Steak for Carnitas. The most overpriced cut (a good cut of meat no doubt) of meat from the butchers table. I am not even going to go into detail about how wrong this recipe is. It may be a good recipe but you can’t call it Carnitas. Maybe call it Pinche Gringo Tacos from the Far East of New York City. I will ride a Donkey with an onion in my hand to your town and make you some real Mexican food. I may need a ride home though when I am done!

    • jenna
      September 18, 2014 at 11:10 am

      Please ride a donkey with an onion in your hand to my town! That would be pretty amazing, actually.

  • Jack
    September 17, 2014 at 2:23 pm

    Not a fan of avocado, but I do like a little queso fresco.

  • Johnny
    September 18, 2014 at 8:06 pm

    tried it and did not like it. will not do it again

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  • Michelle
    December 12, 2014 at 4:19 am

    Just a note from the UK, I am trying this as my family love Mexican food and I don’t like pork; it smells amazing, I can’t wait for tea tonight!

    For those reading from my little land I used a nice 1kg hunk of skirt steak as you’ll be lucky to hear of flank steak in the UK 🙂

  • Emily
    December 14, 2014 at 12:05 pm


    I’ve made these loads of times and absolutely LOVE them. I’m making them tmmrw and will be gone for more than 8 hours- is 9.5hrs too long to leave these on low? I’m worried I will overcook it.


  • Holly
    December 19, 2014 at 9:16 am

    Just cooked this yesterday and it turned out great! I was a bit worried about no liquid but ended up tender and easy to shred. Thanks!

  • Melissa
    January 4, 2015 at 5:05 pm

    We followed this recipe to a T and it was the worst thing we have made in a long time–and we cook A LOT. The meat was tender, sure, but also soaking wet and absolutely flavorless. Every bite yielded a watery mouthful. We were really disappointed.

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  • Laguku
    March 30, 2017 at 11:46 am

    I just found this recipe on pinterst and meat is in crock pot as we speak. When I went to pick up ingredients they were out of flank steak but butcher told me skirt steak should work just fine. My house smells soooo good! I can’t wait to eat tonight. thanks brother

  • Andrea
    April 11, 2017 at 9:14 am

    Jenna! I am so excited to see you back! I first started following your blog when I heard that a food blogger in my city had written a book (which I went to meet you at the signing!), and I was really into reading food blogs and had aspirations to be a baker for my career. I pursued that dream for about 4 years, which was amazing, but now I’m headed in a different direction and just back to reading food blogs and baking/cooking as a hobby. I recently re-read White Jacket Required, which was so great in so many different ways, and so honest and heart-felt.

    Anyways, I’m stoked to make these beef carnitas!! We’ve been on a real pork carnitas kick in our household, so this will be a delicious change of pace. 🙂

  • R&B RN
    April 17, 2017 at 4:21 pm

    Made this with a small blade roast instead of flank steak, and only onions as I had no peppers on hand. Added half a jar of tomato sauce over top of the spice rub. I added a few drops of lime juice before serving on corn tortillas with salsa. Fantastic! Even my picky teenager liked it!

  • Omigy
    April 19, 2017 at 10:25 am

    Just a note as i am coooking tonight this nice and wonderful recipe. Jena, the smell is great, the look of the dish is fantastic and the family is already talking about it without even tasting it. I am using a 1kg entrecote though, so not sure how this will work out.

    Any ideas for a cooked desert?

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  • Stephanie
    August 4, 2020 at 10:27 am

    Please don’t ever delete this link! This has been my family’s favorite meal for a couple of years now. You’d think I would memorize it but I haven’t. We add some black beans and rice and Gorgonzola cheese. It is awesome!

  • Jo
    November 20, 2020 at 11:29 am

    Hi there!

    I’ve made this slow cooker version and it’s delicious! Can you provide an instant pot version?

    Thanks in advance!