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Mexican Pulled Beef recipe

Mexican Pulled Beef

Simple Mexican-inspired ingredients and a big chunk of beef in the slow cooker creates a soft and flavour-full easy family meal


1.5 kg grass-fed beef blade or other slow cooker / roast cut

1/2 cup organic tomato paste (this is a good one)

1 tbsp coconut amino (plain or with chilli/garlic/onion) (I use Niulife)

1 tbsp organic sweet paprika

1 tbsp organic coriander powder

1 tbsp organic cumin powder 

2 tsp organic minced or dried powder garlic

(try my fave organic herb and spice guys)

1/2 cup organic bone broth or filtered/spring water

1 large brown onion, finely diced

1 tsp mineral salt, (I love this Australian one) black pepper


Optional: cayenne pepper and/or regular paprika for a spicy heat kick

Handy items to have

  • Slow cooker

  • Forks or meat pulling gadget


  1. Place beef in the slow cooker

  2. Add all other ingredients in and use your hands to rub evenly all over the meat, ensuring plenty is sitting on top to keep it moist

  3. Allow it to cook on low temp for about 8 hours

  4. Once cooked, allow to cool slightly then use two forks to pull the meat apart into shreds

  5. Leave the meat in the slow cooker to completely cool down, stir to allow the sauce to cover the meat shreds. It'll thicken up and be absolutely delicious!

  6. Store in glass containers in the fridge and freezer for easy re-heatable meals.

Questions or comments about this recipe?

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