Shredded Slow Cooker Cuban Beef

Name: Shredded Slow Cooker Cuban Beef
Total time: 460
Yield: 4
Ingredients: 1 pound rump roast; coarse salt to taste; ground black pepper to taste; 1 tablespoon olive oil; ¾ cup bitter orange marinade (such as Goya® Naranja Agria); ¾ cup garlic marinade (such as Goya® Mojo Criollo); 1 yellow onion, sliced; 4 large cloves garlic, minced, or more to taste; ½ tablespoon ground cumin

Recipe by Katie Wilson from allrecipes.com

Dinner 8 Hr. 40 Mins.

Ingredients

4 servings

•

1 pound rump roast
•

coarse salt to taste
•

ground black pepper to taste
•

1 tablespoon olive oil
•

¾ cup bitter orange marinade (such as Goya® Naranja Agria)

•

¾ cup garlic marinade (such as Goya® Mojo Criollo)
•

1 yellow onion, sliced
•

4 large cloves garlic, minced, or more to taste
•

½ tablespoon ground cumin

Instructions

Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.