Crispy Slow Cooker Carnitas
These Slow Cooker Crispy Carnitas are moist and delicious. They get an overnight marinade in Dr. Pepper and then cook in the soda in a slow cooker to make them the most moist meat you'll ever have.
Servings 10
Ingredients
- 2 liter of Dr. Pepper
- 4-5 lb boneless pork roast trim the fat off and cut into 3 inch chunks
- 1 tbsp olive oil
- 2 tsp cumin
- 1 tsp. chili powder
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 bay leaves
- 1 large yellow onion chopped
- 4 cloves of garlic minced
- 1/2 c orange juice
toppings
- pickled jalapenos
- red cabbage slaw
- corn or flour tortillas taco sized
Instructions
- place pork chunks in a large bowl and cover with Dr. Pepper
- allow to sit overnight in the fridge covered
- drain the Dr. Pepper
- in a small bowl mix the cumin, chili powder, salt and pepper
- rub half the mixture on the pork
- in a large skillet heat oil over med high heat
- sear the pork on all sides for 3 min
- place the onions and bay leaves int eh bottom of the slow cooker
- remove the pork and place in the slow cooker
- pour 1/4 of orange juice into the hot skillet that cooked the pork and scrape up the flavor bits on the bottom of the pan, then pour into the slow cooker
- add remaining orange juice and 1 c of Dr Pepper into the slow cooker
- mix in the remaining spice mixture and garlic
- cook on low for 6-8 hrs, until meat is tender and falling apart
- line a baking sheet with foil
- shred the meat and place in a single layer on the baking sheet
- place under the broiler for 5 minutes
- flip the meat over and drizzle with 2/3 of the cooking liquid in the slow cooker
- place back under the broiler for another 5 min
- remove from oven and drizzle with another 2/3 of the cooking liquid
building the taco
- warm tortillas
- place pork on tortillas
- top with red cabbage slaw and jalapenos
- enjoy!