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Shredded Slow Cooker Cuban Beef
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Prep Time:
30 minutes
Cook Time:
430 minutes
Total Time:
460 minutes
Effortlessly tender shredded Cuban beef, infused with rich Cuban flavors, made using a simple slow cooker method.
Ingredients:
  • 1 pound rump roast
  • coarse salt to taste
  • ground black pepper to taste
  • 1 tablespoon olive oil
  • 0.75 cup bitter orange marinade (such as Goya® Naranja Agria)
  • 0.75 cup garlic marinade (such as Goya® Mojo Criollo)
  • 1 yellow onion, sliced
  • 4 large cloves garlic, minced, or more to taste
  • 0.5 tablespoon ground cumin
Instructions:
  • Cut the roast into 4 pieces and generously season with salt and pepper. Heat a large cast iron pan over high heat with olive oil until it smokes. Sear the meat on all sides until a golden crust forms, about 5 to 10 minutes. Transfer the seared meat to a slow cooker.
  • Place the bitter orange marinade, garlic marinade, onion, garlic, and cumin in the slow cooker, ensuring that the meat is well submerged in the marinade.
  • Slow cook for 6 hours until meat is tender, then shred using tongs or a fork. Continue cooking for an additional 1 to 1 1/2 hours on Low. Adjust seasoning with more salt or cumin to taste.

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