SLOW COOKED MEXICAN PULLED BEEF
This beef carnitas recipe is the ultimate Mexican pulled beef with seasoned beef shoulder cooked low and slow until fall apart tender, ready for tacos! Easy to make and delicious, the way it should be!
Ingredients:
– 1-1/4 cup beef tallow or use vegetable oil
– 3-1/2 pound beef shoulder cut into chunks
– ½ onion
– 1 cup whole milk
– 1/2 cup water
– 1/2 cup orange juice or more as desired
– 1 bay leaf
– 1/4 cup chopped Mexican oregano
– Zest of 1 orange
– Salt and pepper to taste
TO SERVE:
– Corn or flour tortillas
– Salsa + Fixings (I’m using chopped onion, serranos, cilantro, lime, avocado, queso fresco, salsa verde, red chili flakes)
INSTRUCTIONS:
1. Heat the tallow (or oil) in a large pot or Dutch oven to medium heat. Add the beef and onion and cook for 10 minutes, stirring occasionally, to brown the meat. Reduce heat to cool slightly.
2. Remove the onion and add the milk, water, orange juice, orange zest, herbs, and salt and pepper.
3. Reduce heat and simmer for 3-4 hours, or until the liquid in the pot has evaporated and the beef is fork-tender – tallow/milk should bubble, but not boil – do not exceed 250 degrees F.
4. Remove the beef and shred as desired. Serve with tortillas for the best carnitas tacos ever!
**FOR CRISPY BEEF CARNITAS:**
Heat 1 tablespoon tallow or vegetable oil in a large pan to medium-high heat. Add the beef and cook for 1-2 minutes, stirring, until the edges crisp as desired.
