Low Carb Mexican Shredded Beef

9 305 316
Ingredients Minutes Calories
Prep Cook Servings
5 min 5 h 12
Low Carb Mexican Shredded Beef
Health Highlights
Full of great flavour - it will become your new favorite low carb dinner.


2 1/4 kg Beef, chuck, shoulder
1 pinch Salt and pepper (to taste)
1/4 cup Lard (or bacon fat or butter)
1 can(s) (14oz) Diced tomatoes, canned (1 15-ounce can diced)
1 cup Water
2 tbsp Liquid smoke (optional)
4 clove(s) Garlic (minced)
1 tsp Cumin (ground)
1 tbsp Chili powder (or 1 tsp chipotle powder)


  1. Preheat the oven to 300°F and set an oven rack on the second lowest position. Season the roast liberally with salt and pepper.
  2. In a large Dutch oven, melt the bacon fat or lard over medium heat. Once hot, add the roast and brown well on all sides. Stir in the diced tomatoes, water, liquid smoke, if using, garlic, cumin, and chipotle powder.
  3. Bring to a simmer and then cover and transfer the pot to the oven. Cook the roast until it is tender and can easily be pierced with a fork, about 5 hours. Remove from oven and use two forks to shred the meat. Toss the meat in the juices that have collected at the bottom of the pot to moisten it.
  4. Store in the refrigerator for up to 3 days. It can also be wrapped tightly in tin foil and frozen for up to a month.

Nutrition Facts

Per Portion

Calories 316
Calories from fat 162
Calories from saturated fat 99
Total Fat 18.0 g
Saturated Fat 11.0 g
Trans Fat 0.8 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 13.4 g
Cholesterol 117 mg
Sodium 197 mg
Potassium 397 mg
Total Carbohydrate 1.9 g
Dietary Fiber 1.0 g
Sugars 0.1 g
Protein 37 g

Dietary servings

Per Portion

Meat 2.1
Vegetables 0.3

Energy sources