Romaldo's Beef Carnitas

Prep Time
Cook Time
4h 5m
Ready In

"This was the winning recipe from the Abilene Chuckwagon Cook-Off; a rancher named Romaldo is to thank for this super-tasty recipe. I like scooping the meat into corn tortillas, and then topping with hot sauce, guacamole or pico de gallo."

Original recipe yields 8 servings


  • Serving Size: 1 (245.6 g)
  • Calories 565.3
  • Total Fat - 41.1 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 206.4 mg
  • Sodium - 802.6 mg
  • Total Carbohydrate - 2.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.6 g
  • Protein - 44 g
  • Calcium - 51.3 mg
  • Iron - 4.4 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.2 mg

Step 1

Place roast on heavy duty foil.

Step 2

Combine all the rest of the ingredients, and spread on top of the roast.

Step 3

Seal foil securely so no steam escapes and place in roasting pan.

Step 4

Bake at 300F for 4 hours (meat should be so tender it falls apart).

Step 5

Use 2 forks and shred roast while still warm. Serve with plenty of tortillas.

Tips & Variations

No special items needed.



This was excellent...I scaled back the recipe to 1 pound...I had a mini roast leftover from another recipe...I probably should have cut back a bit on the cooking time...but I sure do loved the burnt edges of the beef...this is so tasty no wonder it was a cook-off winner...I'm planning to make this again with a bigger roast...I served this with flour tortillas, hot salsa and sour cream...yum...

review by:
(19 Nov 2016)