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Slow Cooker Cuban Shredded Beef

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PREP TIME
30 min
COOKING TIME
430 min
TOTAL TIME
460 min
SERVINGS
4 servings
Dinner Cuban
Slow Cooker Cuban Shredded Beef
Ingredients
  • 1 pound rump roast
  • coarse salt to taste
  • ground black pepper to taste
  • 1 tablespoon olive oil
  • 3/4 cup bitter orange marinade (such as Goya® Naranja Agria)
  • 3/4 cup garlic marinade (such as Goya® Mojo Criollo)
  • 1 yellow onion, sliced
  • 4 large cloves garlic, minced, or more to taste
  • 1/2 tablespoon ground cumin
Instructions
1
Divide the roast into four equal portions and generously sprinkle both sides with salt and pepper.
2
Place a large cast iron skillet over extremely high heat and generously anoint it with olive oil; bring the oil to a state of intense heat, almost smoking.
3
Carefully position the meat in the scorching hot pan and rotate it to achieve a golden crust on all sides, taking approximately 5 to 10 minutes.
4
Transfer the seared meat to a large, slow-cooking device.
5
Combine the bitter orange marinade, garlic marinade, sautéed onion, minced garlic, and ground cumin in the slow cooker. Ensure that the meat is almost completely submerged in the marinade.
6
Allow the meat to cook on a low setting for 6 hours; use two forks or your hands to shred the meat into tender, bite-sized pieces.
7
Continue cooking on a low setting for an additional 1 to 1 1/2 hours.
8
Add extra salt or cumin if you wish to enhance the flavor of your dish.