Apple-Cherry Beef Carnitas


  • 2 1/2 – 3 pound beef roast

  • 1 tablespoon olive oil

  • 1 teaspoon cumin

  • 1 large yellow onion, sliced

  • 12 ounces fresh apple cider

  • 1 cup beef broth

  • 1 cup fresh tart cherries, pitted

  • Pretzel Rolls or Corn Tortillas

  • Fresh chopped chives/onions, cilantro and hot peppers, for garnish


  1. Preheat oven to 300 degrees.

  2. Heat olive oil in a dutch oven over medium heat. Season the beef roast generously with salt and pepper on all sides. Once the pan is hot, add the roast to the dutch oven and brown well on all sides, about 6 minutes per side, remove to a plate.

  3. Add the onions to the warm pan and let cook for a couple of minutes, until they start to brown. Add the apple cider, beef broth, and cherries, then add the cumin and stir to combine. Add the beef back to the pot. Cover and transfer to the oven to cook for 4 hours, turning the beef halfway through.

  4. Remove from the oven, transfer the meat to a board or bowl and shred the meat, using two forks or meat claws.

  5. Using an immersion blender, pulse the remaining cherry juice/sauce in the pot a few times to blend. This can also be done by transferring to a blender or food processor. Add the shredded beef back to the pot and toss until the juices are fully coating the meat.

  6. Using tongs, transfer meat from the sauce onto a foil-lined baking sheet and broil on high until the edges crisp up.

  7. Add to the rolls or tortillas, garnish with cilantro, chives/onions, hot peppers is desired, and serve.

| Adapted from Running to the Kitchen