Burrito Meat in the Crock Pot
Transform your next taco night with this incredibly flavorful Burrito Meat made in the Crock Pot! This recipe combines tender, slow-cooked beef chuck roast or pork shoulder with a rich blend of spices, diced tomatoes with green chilies, and a zesty hint of lime juice, creating a savory and satisfying filling perfect for burritos, tacos, or bowls. The beauty of this dish lies in its simplicity—just sear the meat (optional for extra flavor), toss the ingredients into your slow cooker, and let it work its magic over several hours. The result? Juicy, fall-apart tender meat infused with smoky, spiced goodness. Ideal for meal prep and freezer-friendly, this easy crock pot recipe is a must-try for busy weeknights or lazy weekends. Plus, with minimal prep time and maximum flavor, it's guaranteed to be a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast or pork shoulder
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel or similar)
- 0.5 cups beef or chicken broth
- 1.5 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil or olive oil
Instructions
Heat a large skillet over medium-high heat and add the vegetable oil. Sear the beef chuck roast or pork shoulder for 2-3 minutes on each side until browned. This step is optional but adds extra flavor.
Transfer the meat to the crock pot.
Add the diced onion, minced garlic, and diced tomatoes with green chilies over the meat in the crock pot.
Pour the beef or chicken broth into the crock pot.
In a small bowl, combine the ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Sprinkle this spice mixture evenly over the meat and vegetables.
Cover the crock pot with its lid and cook on LOW for 8 hours or HIGH for 4-5 hours, until the meat is fall-apart tender.
Once cooked, remove the meat from the crock pot and shred it using two forks. Return the shredded meat to the crock pot and mix it with the juices.
Add the lime juice to the crock pot and stir well. Let the shredded meat sit in the juices for 10-15 minutes to absorb more flavor.
Serve warm as a filling for burritos, tacos, or bowls. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
