This Vaca Frita is Cuban Shredded Beef that is moist, tender, and crispy on the outside. It's infused with orange and lime juice for a mojo flavor. Your family will love this Vaca Frita.
Heat 1 1/2 teaspoons reserved fat in now-empty skillet over high heat (don't discard the rest yet). When fat begins to sizzle, add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is golden brown. Add chicken broth or vinegar and cook until liquid evaporates. Remove onions from the pan. Return skillet to high heat, add 1 1/2 teaspoons reserved fat, and heat until it begins to sizzle. Add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes. It's important to get it nice and crisp.
I haven't tried it but I definitely think you could cook the meat in the slow cooker for 6-8 hours on low instead of on the stove top in step 1 of the instructions. Reserve fat from slow cooker and continue to step 2 in the instructions.