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Mexican Pulled Beef Tacos

Braised beef for tacos.
Course Dinner
Cuisine Mexican
Keyword beef, braised, slow cooker
Prep Time 30 minutes
Cook Time 8 hours
Resting time 15 minutes
Total Time 8 hours 45 minutes
Servings 4 people
Calories 300kcal
Author Ashley

Equipment

  • 1 Slow Cooker

Ingredients

  • 2 - 3 lbs chuck roast or rib roast

Braising Liquid

  • ½ cup orange juice
  • ¼ cup lemon juice
  • 2 tablespoons white vinegar

Rub

  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Instructions

  • Braising Liquids: Combine the orange juice, lemon juice, white vinegar and pour into the slow cooker.
  • Create the Rub: Mix all of the dry spices with the olive oil.
  • Apply the Rub: With your hands lightly knead the rub into the surface of the chuck roast (or rib roast). Place the roast in the braising liquid.
  • Slow Cook: Cover and cook on low for 7-8 hours for best results. Cooking the meat low and slow will create a beef that is incredibly tender and easily shreds with a fork. For faster results, set the slow cooker to high for 4-5 hours.
  • Shred and Serve: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the cooking liquid, stirring to coat. The beef will absorb even more flavor this way.