Slow Cooker Mexican Meat
Unlock the bold, vibrant flavors of the Southwest with this Slow Cooker Mexican Meat recipe—a meal that's as effortless as it is flavorful. Tender beef chuck roast or pork shoulder is beautifully seared for a rich, caramelized crust before slow-cooking to perfection in a medley of bold spices, zesty lime, and smoky diced tomatoes with green chilies. Infused with chili powder, cumin, oregano, and paprika, this juicy shredded meat is versatile enough to star in tacos, burrito bowls, or salads. With just 15 minutes of prep and the convenience of a slow cooker, this easy Mexican-inspired dish lets the robust flavors shine with minimal effort. Serve it with fresh toppings like cilantro, lime wedges, or diced onion for a customizable, crowd-pleasing meal everyone will love!
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Recipe Information
Ingredients
- 3 lbs beef chuck roast (or pork shoulder)
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 15 oz can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup beef or chicken broth
- 2 tbsp lime juice
- 2 tsp chili powder
- 1.5 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 bay leaf
- optional toppings (e.g., cilantro, lime wedges, diced onion)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Sear the beef chuck roast (or pork shoulder) on all sides until a golden brown crust forms, about 2-3 minutes per side. This step is optional but adds more flavor.
Place the seared meat in the slow cooker.
Add the chopped onion, minced garlic, diced tomatoes with green chilies, broth, and lime juice to the slow cooker.
Sprinkle the chili powder, cumin, paprika, oregano, salt, and black pepper evenly over the meat. Toss in the bay leaf.
Cover the slow cooker with the lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat becomes tender and easily shreddable.
Once cooked, discard the bay leaf. Use two forks to shred the meat directly in the slow cooker, mixing it with the juices and vegetables until everything is well combined.
Serve the Mexican meat in tacos, burrito bowls, salads, or as desired. Garnish with optional toppings like cilantro, lime wedges, or diced onions for added flavor.
Nutrition Facts
Calories |
3876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6632 mg | 288% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 16.5 g | ||
| Protein | 267.0 g | 534% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 4838 mg | 103% | |
*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.
