Ronaldo’s Beef Carnitas Recipe

In a large skillet, heat olive oil over medium-high heat. Add the beef chunks and cook until browned on all sides.

Remove the beef from the skillet and transfer it to a slow cooker.

In the same skillet, add the diced onion, minced garlic, and jalapeno pepper. Cook until the onion is softened.

Add the chili powder, ground cumin, dried oregano, salt, and black pepper to the skillet. Stir and cook for 1 minute.

Pour the beef broth, orange juice, and lime juice into the skillet. Stir to combine.

Pour the mixture over the beef in the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and easily shreds with a fork.

Once the beef is cooked, remove it from the slow cooker and shred it using two forks.

Heat a large skillet over medium-high heat. Add the shredded beef and cook until browned and crispy on the edges.

Serve the beef carnitas in tortillas and top with diced onion, chopped cilantro, and a squeeze of lime juice.