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Flank steak that is rubbed in spices and slow cooks with peppers, jalapeño, and onions all day to tender and juicy perfection! This recipe is easy and will become a family favorite!

Beef carnitas in a slow cooker.
I made these carnitas when I first started my blog. They were an instant family favorite. But… my photography needed a makeover. Here is the picture before:
Slow cooker beef carnitas tacos with avocado slices.
I remember trying to take this picture. I had only been blogging for three months! It was in the hallway on the stairs. I didn’t know how to use my camera or turn off the flash! So I covered the flash with my hand and took the picture! ? I think it is safe to say I have come a long way. And learned how to use my camera a little better!
Anyway. Now that you have had a good laugh and realize that anything is possible, let’s talk about these carnitas.
If I am going to make shredded beef it has to be perfect. I don’t want the beef to be dry or chewy. It has to be melt in your mouth tender and full of flavor. That is why I LOVE this recipe!
A flank steak slow cooking all day in a spice rub with a combination of peppers, jalapeño, and onions. The beef creates its on juices while it cooks and is so unbelievably tender. It doesn’t get much better than that!
Slow cooker beef tacos with cilantro garnished on top with limes on the side.
This recipe is the perfect way to make beef carnitas for your family. You will not believe how amazing the flavor is and it is so tender. This is one of my husbands favorite recipes. In fact, he is devouring two as we speak.
The beef is so flavorful and juicy that it tastes great by itself. You can add minimal toppings to add some fresh flavors like avocado, diced tomatoes, or even some cilantro. These are AMAZING! I know that you are going to LOVE them just as much as our family does. 🙂
flank steak tacos with cilantro garnished on top with limes on the side.

Slow cooker beef carnitas with cilantro on top and limes on the side.

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Slow Cooker Beef Carnitas Tacos

5 from 1 vote
By: Alyssa Rivers
Flank steak that is rubbed in spices and slow cooks with peppers, jalapeño, and onions all day to tender and juicy perfection! This recipe is easy and will become a family favorite!
Prep Time: 10 minutes
Slow Cooker: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8 Servings


Spice Rub:

For Serving:


  • Mix together all spices in a small bowl. Rub the spices all over your flank steak. Place your steak at the bottom of your crock pot.
  • Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
  • After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
  • To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.


Calories: 173kcalCarbohydrates: 4gProtein: 25gFat: 6gSaturated Fat: 2gCholesterol: 68mgSodium: 364mgPotassium: 482mgFiber: 1gSugar: 2gVitamin A: 763IUVitamin C: 34mgCalcium: 33mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    This recipe is always a great one to have on hand, especially if you are low one money and busy. Overnight in the slow cooker, go to church, and come back it is a good way to have tacos. Ever since trying this recipe several years ago, I don’t know if I could stomach the Old El Paso kits again. The best thing about it is that you don’t even need a salsa. The capsicums and onion create the sauce you need, and the jalapenos add that needed kick.

    It’s definitely getting some more go-arounds, that is for sure.

  2. I have made this recipe many times for family and for potluck and always tender and tasty! And so EASY!
    Thank you!

  3. I was so excited to try this recipe, and my house spelled delicious as it was cooking. The meat was so tender and fell apart easily. I was so dissapointed when I tried it and it was so bland. I’m not sure what went wrong 🙁

    1. You are correct! No need to add liquid! It will turn out so juicy and tender every time! Hope you love it! XOXO