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Crock Pot Vaca Frita

ByMelissa Jo Posted on Updated on
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Crock Pot Vaca Frita

This Crock Pot Vaca Frita is a simple and flavorful take on the classic Cuban dish made with tender flank steak, citrus juices, garlic, onions, and peppers. The beef is slow cooked until fall-apart tender in the crockpot, allowing the bright flavors of orange and lime to soak deep into the meat. Once shredded, it’s quickly pan-fried to create the signature crispy edges that make vaca frita so irresistible. Served over fluffy white rice with black beans and fresh lime, this easy slow cooker recipe delivers bold Latin-inspired flavor with minimal effort.

    Crockpot Vaca Frita melissajorealrecipes
    My cute romper is linked here! True to size!

    Tips Before You Cook 👩‍🍳

    Use the right cut of beef
    Flank steak works best for crockpot vaca frita because it becomes incredibly tender after slow cooking and shreds easily with two forks. If flank steak isn’t available, skirt steak or chuck roast can work, but flank gives the most authentic shredded texture.

    Don’t skip the citrus marinade
    The combination of orange juice and fresh lime juice is what gives vaca frita its signature flavor. The citrus helps tenderize the beef while adding that bright, slightly tangy taste that balances the richness of the meat.

    Season the beef well before cooking
    Since this recipe slow cooks for hours, don’t be shy with salt and pepper at the beginning. Proper seasoning allows the flavors to soak deep into the meat while it cooks in the crockpot.

    Shred the beef while it’s still warm
    Once the flank steak is finished cooking, shred it right away. Warm meat pulls apart much easier and creates the perfect thin strands that crisp up beautifully when pan-fried.

    Common Questions 🤔

    What cut of beef is best for vaca frita?

    Flank steak is the most traditional cut used for vaca frita because it shreds beautifully after slow cooking and crisps up perfectly in the pan. Skirt steak or even chuck roast can work if needed, but flank steak gives the best texture for that signature crispy shredded beef.

    Can I make vaca frita without a crockpot?

    Yes! Traditionally the beef is simmered on the stovetop until tender. The crockpot version simply makes it easier by slow cooking the meat while it absorbs the citrus, garlic, and onion flavors without needing much attention.

    Shredded beef garnished with chopped cilantro served over white rice, with fresh lime wedges on the side. A bowl of green salsa is blurred in the background.

    Crock Pot Vaca Frita Recipe

    My Crockpot Vaca Frita is an absolute staple recipe for my blog. Not only is this dish delicious but it's made in the crockpot my signature method for cooking ANYTHING!
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    Prep Time 15 minutes
    Cook Time 4 hours
    Total Time 5 hours 15 minutes
    Course Main Course
    Cuisine cuban
    Servings 4 people

    Equipment

    Ingredients
      

    • 2 lbs flank steak
    • 1 onion sliced
    • 1 green bell pepper sliced
    • 4 garlic cloves minced
    • 1/4 cup of orange juice
    • juice of 2 limes
    • 2 teaspoons of ground cumin
    • 1 teaspoon of dried oregano
    • Salt and pepper to taste
    • 1/4 cup of vegetable oil
    • Fresh cilantro chopped, for garnish

    Instructions
     

    • Place the flank steak in the slow cooker. Season with salt and pepper (at least 1 tsp. of each)
    • Add the sliced onion, green bell pepper, minced garlic, orange juice, lime juice, ground cumin, dried oregano, salt, pepper, and vegetable oil to the slow cooker. Mix well.
    • Cover and cook on high for 4 hours or on low for 8 hours, or until the flank steak is cooked through and tender.
    • Remove the flank steak from the slow cooker and shred it using two forks.
    • Heat a large skillet over high heat and add the shredded beef. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and crispy.
    • Serve the Vaca Frita with rice, beans, or your favorite side dishes, garnished with fresh cilantro. Make it!
    Keyword crock pot vaca frita
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