Slow-Cooker Cuban-Style Shredded Beef

1. 1

   Cut the roast into 4 pieces and season generously with salt and pepper. Set a large cast-iron pan over high heat and coat it with olive oil; heat until it smokes. Add the meat to the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Move the seared meat to a slow cooker.

2. 2

   Add the bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Ensure the meat is mostly covered with the marinade.

3. 3

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

• Calories 201.28 kcal Moderate
• Protein 16.21 g Good Source
• Carbs 20.52 g Moderate
• Total Fat 5.87 g Moderate
• Saturated Fat 1.6 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 22.68 mg Moderate
• Sodium 1444.16 mg High
• Fiber 0.79 g Low Source
• Sugar 10.73 g High
• Added Sugar 0.0 g Low Source
• Calcium 42.08 mg Low Source
• Iron 2.39 mg Moderate
• Potassium 65.64 mg Low Source
• Vitamin A 0.05 mcg_rae Low Source
• Vitamin C 9.65 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅