Coffee-Spiked Slow Cooker Beef Carnitas
Prep time: 
Cook time: 
Total time: 
Yield: 8 to 10 servings
Take 10 minutes to throw this recipe for Coffee-Spiked Slow Cooker Beef Carnitas in the slow cooker in the morning and come home to endless possibilities for dinner.
  • 2 teaspoons smoked sweet paprika
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • 1½ teaspoons coarse kosher salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon paprika (use sweet if you like a mild spice level or hot for a spicy kick)
  • ½ teaspoon ground black pepper
  • 2 tablespoons organic ground coffee
  • 2 tablespoons coconut sugar (or light brown sugar, lightly packed)
  • 1 (2½ lbs/1.13 kg) beef chuck roast
  • 2 medium-large yellow onions, halved and thinly sliced
  • 1¼ cups (300 ml) Swanson® Beef Cooking Stock
Serving Ideas for a Carnitas Salad Bowl:
  • Greens (I used baby kale)
  • Chopped tomato
  • Sliced avocado
  • Chopped red onion
  • Fresh cilantro leaves
  1. Mix together the smoked sweet paprika, cumin, coriander, salt, thyme, paprika, black pepper, coffee, and coconut sugar in a medium bowl.
  2. Place the roast in the bottom of the slow cooker and sprinkle the spice mix on top (use the entire amount of the spice mixture). Add the onions on the top and sides of the meat, and then pour in the Swanson® Beef Cooking Stock.
  3. Cover the slow cooker and cook on LOW for 8 hours, or until the meat is tender enough to pull apart easily with 2 forks. (Avoid the temptation to open the slow cooker while it cooks.)
  4. Pull the meat apart with 2 forks and serve any way you like (such as tacos, salad bowls, rice bowls, etc.).
Crumbled Queso Fresco or Cotija: These Mexican cheeses are fairly easy to find at Mexican grocery stores, specialty cheese shops, and even large grocery stores that have a refrigerated case in their international food department. If you can’t find either of these types of cheese though, you can substitute crumbled goat cheese or a mildly salty feta.
Recipe by An Edible Mosaic™ at