Shredded Slow Cooker Cuban Beef

I threw this recipe together using a slow cooker and flavors my Cuban stepfather always cooked with. It's easy and full flavored. Pairs great with rice or plantains.

• Preparation Time: 30 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 30 mins
• Calories: 258 Calories

Ingredients

• 1 tablespoon olive oil
• ground black pepper to taste
• 1 yellow onion, sliced
• ½ tablespoon ground cumin
• coarse salt to taste
• 1 pound rump roast
• 4 large cloves garlic, minced, or more to taste
• ¾ cup bitter orange marinade (such as Goya® Naranja Agria)
• ¾ cup garlic marinade (such as Goya® Mojo Criollo)

Recipe Instructions

Step 1

Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.

Step 2

Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.

Step 3

Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.