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Slow Cooker Puerto Rican Shredded Beef Recipe

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Puerto Rican Shredded Beef is the perfect meal when you want something hearty and filling. The slow cooker also does all the work for you, resulting in tender, flavorful beef that can be served in various ways. Whether you’re looking for a new way to use some beef stew meat or want to try something different, this recipe is sure to please.

Slow Cooker Puerto Rican Shredded Beef 

Puerto Rican Shredded Beef is a flavorful and easy-to-make dish that is perfect for a busy weeknight. This dish is made with a beef chuck roast cooked low and slow in the slow cooker until it is fall-apart tender. The shredded beef is then simmered in a flavorful sauce until it is infused with all the delicious flavors. 

Ingredients needed:

The ingredients for making slow-cooker shredded beef that the whole family will enjoy are listed below. Please scroll down to view our printable recipe card, which includes detailed steps and measurements.

  • Chuck roast, beef round, flank, or skirt steak
  • Vegetable oil
  • Garlic cloves: Smashed
  • Cumin
  • Chili powder
  • Red pepper flakes: Crushed 
  • Dried bay leaf
  • Dried oregano
  • Black pepper
  • Onion powder
  • Smoked paprika
  • Salt
  • Juice of lime
  • Zest of lime
  • Jalapeno: Seeded and chopped
  • Tomato paste
  • Chicken broth
  • Fresh cilantro: Chopped
  • Cheese-stuffed green onions: For garnish
Collage of steps on how to make shredded beef in the slow cooker.

How to cook slow cooker shredded beef from scratch?

  1. Season the meat: Start by patting dry the meat and seasoning it with salt and pepper on all sides.
  2. Brown the meat: Add two tablespoons of oil to a nonstick skillet over medium-high heat and brown the meat on all sides.
  3. Place the meat in the slow cooker: After that, add the meat and the juices from the pan to the slow cooker, and add the rest of the ingredients. Cook on low for 5-6 hours or until the beef is easy to shred.
  4. Serve: When it’s ready, shred the meat with two forks. Lastly, garnish with olives and cilantro before serving tacos or rice.

How to serve:

There are many things that go great with Puerto Rican-inspired shredded beef. Here are some of the best options to pair with this delicious dish.

Rice is always a good option to go with any meat dish. Puerto Rican shredded beef goes great with white or rice and beans.

Beans are another excellent option to have with this meal. Black beans or red beans both work well and help to bulk up the dish.

A salad goes well with shredded beef if you want something a little lighter. A simple green salad with olive oil and vinegar is all you need.

Frequently asked questions

What is the best cut of beef for slow cooking and shredding?

If you want the best results when slow cooking and shredding beef, you will want to use a cut of beef with a lot of marbling. Marbling is the fat that runs through the muscle of the meat. The more marbling there is, the more tender and flavorful the meat will be. Some good cuts of beef that have a lot of marbling include chuck roast, brisket, and short rib.

How do you keep beef from getting tough in a slow cooker?

When it comes to tough meat, there are a few key things to remember when cooking with a slow cooker. 

  1. First, brown the beef before adding it to the slow cooker. This will help seal the juices and prevent the beef from drying. 
  2. Second, cook on low heat for a longer period of time rather than on high heat for a shorter period. This allows the meat to slowly break down and become more tender. 
  3. Finally, be sure to add enough liquid to the slow cooker so that the beef can braise in its own juices. 

Following these simple tips ensures that your beef will come out tender and juicy every time.

Wooden spoon holding shredded beef.

How long does it take for beef to get tender in a slow cooker?

It takes beef a minimum of four hours to get tender in a slow cooker. This is the case for tough cuts of beef that come from well-exercised muscles, such as the shoulder or neck. Softer cuts of beef, like the loin, will take less time to become tender. The size of the roast also affects how long it takes to become tender. A roast of 2-3 pounds will take about four hours on low heat, while a larger roast will take up to eight hours.

How to store leftovers:

Leftover slow cooker shredded beef can be stored in an airtight container in the fridge for up to four days. To reheat, place the beef in a skillet over medium heat until warm.

If you want to freeze your leftover beef, place it in a freezer-safe container, which will keep for up to three months. When ready to eat, thaw the beef in the fridge overnight and reheat it in a skillet over medium heat.

Recipe tips: 

Cooking the beef in a slow cooker is a great way to get flavor without spending much time in the kitchen. This Puerto Rican-inspired shredded beef recipe is packed with flavor, and these tips will help you get the most out of it.

  • Brown the beef before adding it to the slow cooker. This will help lock in the flavors and prevent the beef from drying. 
  • Add plenty of liquid to the slow cooker. This will keep the beef moist and prevent it from burning.
  • Don’t be afraid to experiment with the spices. The key to this dish is getting the right balance of flavors, so feel free to adjust as necessary.
Wooden spoon holding shredded beef.

Slow Cooker Puerto Rican Shredded Beef

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

This Puerto Rican shredded beef recipe is perfect when you want something hearty and filling. The slow cooker also does all the work for you, resulting in tender, flavorful beef that can be served in various ways.

Ingredients

  • 2 lbs chuck roast, beef round, flank or skirt steak
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, smashed
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp crushed red pepper flakes
  • 1 dried bay leaf
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • Juice of 1 lime
  • Zest of 1 lime
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 1 tablespoon fresh cilantro chopped

Instructions

  1. Pat dry the meat and season it with salt and pepper on all sides.
  2. Add two tablespoons of oil to a nonstick skillet over medium-high heat and
    brown the meat on all sides.
  3. Add the meat and the juices from the pan to the slow cooker, and add the rest
    of the ingredients.
  4. Cook on low for 5-6 hours or until the beef is easy to shred.
  5. Shred with two forks.
  6. Garnish with olives and cilantro before serving.
  7. Serve with tacos or with rice.

Notes

For Garnish:

  • Cheese-stuffed green onions
  • Chopped cilantro

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 30gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 135mgSodium: 491mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 42g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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