Slow Cooker Beef Brisket Carnitas – 80 Twenty Nutrition

Slow Cooker Beef Brisket Carnitas

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Do you have a favorite Mexican recipe ready to go when the craving strikes? Mine is this one I created through trial and error and now it’s pretty much perfect… it’s for Slow Cooker Beef Brisket Carnitas. Whether it’s Cinco de Mayo or not, we can pretend it is! Every May 5th, celebrations are held to commemorate the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War.

The festival includes mariachi music and of course, plenty of amazing food! What better reason to get people together and have some beef carnitas and all of your favourite taco fillings?

Make these beef carnitas in the slow cooker and you couldn’t have an easier meal. I also love to make this recipe to use up leftovers after making a beef brisket. I’m all about cooking once an eating multiple meals (see my Mediterranean Roasted Chicken and Healthier Curry Chicken for one example).

To complete your Mexican-themed feast, enjoy your tacos with a Skinny Margarita! This tasty lime cocktail is lower in sugar and calories than the original version, so you can achieve your nutrition and health goals and avoid a headache tomorrow!

(In case you don’t, check out my Hangover Cure tips).

Beef Brisket Carnitas tacos - media dietitian Christy Brissette 80 Twenty Nutrition

The beauty of tacos is you can make a filling such as beef brisket carnitas and then supply some fillings and let everyone make their own they way they like them. Everybody’s happy!

If you do have some vegetarian guests, serve with queso fresco or other cheese along with beans for protein.

Beef Brisket Carnitas tacos - media dietitian Christy Brissette 80 Twenty Nutrition

For dessert, cool it down with some Mango Froyo. Yum!

So what’s your favorite taco recipe? Share in the comments below!

Slow Cooker Beef Brisket Carnitas

These delicious beef brisket carnitas are slow cooked for maximum tenderness and flavor. Serve on corn tortillas with your favorite salsa and guacamole for a delicious Mexican-inspired dinner!
Servings 10


  • 5 lb beef brisket
  • 3 garlic cloves smashed
  • 3 cups water
  • 2 tbsp Lime juice
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 2 tsp cayenne
  • 1 tsp black pepper
  • 2 tbsp cilantro chopped (optional)
  • organic corn tortillas or other preferred whole grain wraps or lettuce leaves


  • 1 cup tomatoes diced
  • 2 cups lettuce or cabbage
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1 avocado sliced
  • 1/2 cup light feta cheese (or Queso Fresco if you can find it)
  • 1/2 cup salsa
  • 1/4 cup cilantro chopped (optional)


  • Put the brisket, garlic and water in a crockpot or slow cooker. Cover and cook on low for about 8 hours or until the meat shreds easily with 2 forks.
  • Remove any fat from the brisket. Shred the meat and place in a medium bowl. Top with the seasonings from lime juice to cilantro.
  • Serve with your favourite whole grain tortillas (organic corn are my favorite) or lettuce wraps and all the fixings. Build your tacos and enjoy!
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