Slow Cooker Mexican Shredded Beef Carnitas

• 96
  3 lb grass-fed beef shoulder roast, trimmed and cut into 4 large pieces

  Grass-Fed Beef Shoulder Roast96$26.45Buy from Grass Roots Farmers' Cooperative
• 1 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  1 tbsp ground cumin

  Organic Cumin Ground90$9.99Buy from Spicely Organics
• 89
  1 tbsp chili powder

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 85
  1 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 93
  2 tbsp apple cider vinegar

  Cleopatra's Certified Organic Apple Cider Vinegar93$8.00Buy from Go Vita Burwood
• 90
  1 cup salsa

  CADIA Salsa, Organic, Medium90$19.22Buy from DestGlow

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1. 1

   Pat the cut pieces of grass-fed beef shoulder roast dry with paper towels, then season all sides evenly with the salt and freshly ground black pepper.

2. 2

   Heat the avocado oil in a large skillet over medium-high heat, add the seasoned beef pieces, and sear for 10 minutes total until deeply browned on all sides.

3. 3

   Transfer the browned beef pieces directly into the basin of a 6-quart slow cooker.

4. 4

   In a small mixing bowl, stir together the ground cumin, chili powder, dried oregano, minced garlic, apple cider vinegar, and salsa until well combined.

5. 5

   Pour the salsa mixture evenly over the beef in the slow cooker, using a spoon to coat each piece thoroughly.

6. 6

   Cover with the lid and cook on low heat for 7 hours, until the beef is deeply tender and pulls apart easily with a fork.

7. 7

   Transfer the beef to a large cutting board, let rest for 5 minutes, then use two forks to shred the meat into bite-sized strands.

8. 8

   Return the shredded beef to the slow cooker and toss with the warm cooking juices for 10 minutes before serving so every strand absorbs the flavorful braising liquid.