Slow Cooker Cuban Beef

Slow Cooker Cuban Shredded Beef Tacos

Me and my slow cooker or should that be my slow cooker and I have a thing going!  I’m in love.

As I’ve mentioned before I was late to embrace the slow cooker but now that I have that baby has taken up permanent residency on my counter.  I’m cooking in it at least once or twice a week.

We are big into food carts here in the Portland area and one of our favorite things to get at a food cart is a “street” taco.  Today’s recipe makes great “street” tacos!  It can also be used for lots of other yummy things and eaten just as it is too.

Slow Cooker Cuban Shredded Beef Tacos

Love me a recipe that will transform into all kinds of yummy things.

You can cook up a big pot full of this Cuban Beef, shred it up and then freeze it too and have a nice little supply of meals when you need them.

Slow Cooker Cuban Shredded Beef Tacos

This recipe has great flavor thanks to the cumin, orange juice and lime juice and zest that is in it.  I used a beef chuck roast and 2 cups of water let it cook for about 6-7 hours on low in my slow cooker.  The original recipe which I found over at Cook’s Illustrated uses a stovetop method but I’ve got that thing going with my slow cooker.

After the meat was tender and falling apart I shredded it.  One of the things I love most about this recipe is the crisp exterior that forms when you cook it in a pan with some garlic after shredding it.  You get a crispy exterior but moist interior.

Slow Cooker Cuban Shredded Beef Tacos

After frying it with the garlic add in the juice mixture and some onion.

When we make our street tacos I like to use the smaller corn tortillas you can find in most grocery stores.  They are about 4 inches in diameter or so.  Street tacos always use double tortillas.

Slow Cooker Cuban Shredded Beef Tacos

We topped our tacos with some fresh pico de gallo and avocado.  A little cilantro is always nice too.

Slow Cooker Cuban Shredded Beef Tacos

Recipe adapted from: Cooks Illustrated

Other yummy tacos we like:


Crock Pot Mexican Beef


Brisket Tacos with Mango BBQ Sauce


Baked Tacos


Taco Bake


Leigh Anne

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Slow Cooker Cuban Beef
Serves: Serves 6-8
  • 2 lbs. boneless chuck roast
  • 2 C water
  • salt and pepper
  • 4 cloves garlic, minced
  • 3½ tsp canola oil, divided
  • ¼ tsp ground cumin
  • 2 Tbsp fresh orange juice
  • 1½ tsp grated lime zest
  • 1 Tbsp fresh lime juice
  • 1 onion, sliced thin
  • ¼ tsp salt
  • ½ C water
  1. Place roast, 2 C water and salt and pepper into slow cooker and cook on low for 6-7 hours or until meat falls apart and shred easily.
  2. Shred beef.
  3. Combine garlic, oil and cumin in bowl.
  4. Combine juice and zest in another bowl.
  5. Heat 1 tsp oil in skillet on high.
  6. Add onion and ¼ tsp salt and cook until onions are golden brown.
  7. Add in ½ C water over onions and cook until liquid evaporates.
  8. Remove onions from pan.
  9. Add in 1½ tsp oil into pan and heat
  10. Add beef and cook until edges are crisp, about 2-4 minutes
  11. Reduce heat and move meat to edges of pan and add in garlic mixture in the center, stir and cook until fragrant and golden brown, about a minute or so.
  12. Remove from heat and add in juice mixture and onion.
  13. Stir to combine.
  14. Season with salt and pepper to taste.


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Love this idea! I think I might make a big batch of this for my daughter’s first birthday next week. I’m a Portland mama food blogger too! And I do a weekly recipe email list, come by and check it out :)

  2. Amanda Z says

    I made this tonight and it turned out delicious! I made a couple small changes, using 1 cup chicken broth and 1 cup water and added a few other seasoning like chill powder and oregano and cut up a fresh jalapeño to cook with the meet. I think cooking the meat in a pan after slow cooking was such a good idea, i loved the crisp edges! Thanks for a great recipe!


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