Slow Cooker Crispy Carnitas
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs 15 mins
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Additional Time
8 hrs
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Total Time
16 hrs 30 mins
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Servings
14
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Calories
198 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Crispy Carnitas
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Marinated in Dr. Pepper, this moist and delicious Slow Cooker Crispy Carnitas is an easy weeknight dinner that the whole family will love!
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Ingredients
- 2 liters Dr. Pepper
- 4 to 5 pounds boneless pork roast trim fat and cut into 3-inch chunks
- 2 teaspoons cumin
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 2 bay leaves
- 1 large yellow onion peeled and chopped
- 4 cloves garlic minced
- ½ cup orange juice
Serving Options
- taco-sized tortillas corn or flour
- red cabbage slaw
- jalapeños fresh or pickled
Instructions
- The night before you want to cook the carnitas, place pork chunks in a large bowl. Then cover the pork with Dr. Pepper. (I usually use about 1 liter for this.) Cover the bowl in plastic wrap or foil and allow it to sit overnight in the fridge.
- In the morning, drain the Dr. Pepper from the bowl.
- In a small bowl, mix together the cumin, salt, pepper, and chili powder. Rub half of the spice mixture all over the pork.
- Add the onions and bay leaves to the bottom of the slow cooker.
- Place a large skillet over medium-high heat and pour in the oil. Once the oil is hot, sear the pork chunks on all sides for 3 minutes until browned. (You may need to work in batches.) Remove the pork and place it in the slow cooker.
- Pour 1/4 cup of orange juice into the hot skillet that cooked the pork, and scrape up the browned bits on the bottom of the pan. Then pour the juice into the slow cooker.
- Add garlic, the rest of the spice mixture, the remaining 1/4 cup of orange juice, and 1 cup of Dr. Pepper into the slow cooker
- Cover and cook on LOW for 6-8 hours, until meat is tender and falling apart.
- Line a baking sheet with foil and preheat your oven to broil on HIGH.
- Shred the meat and place it in a single layer on the baking sheet. Place under the broiler for 4-5 minutes
- Flip the meat over and drizzle with 2/3 cup of the cooking liquid in the slow cooker. (It's okay if some onions get added, just make sure to discard the bay leaves.)
- Place back under the broiler for another 3-5 minutes until crispy. Remove from oven and drizzle with another 2/3 cup of the cooking liquid.
- If serving from the baking sheet or a serving bowl, you can sprinkle the carnitas with some chopped cilantro for garnish.
- If making tacos, warm up the tortillas. Then add about 3 ounces of carnitas (1/3 cup) to a tortilla, and top with red cabbage slaw and jalapenos. Serve immediately.
Notes
- Nutrition is for carnitas only.
Nutrition Information
Show Details
Serving
3ounces
Calories
198kcal
(10%)
Carbohydrates
6g
(2%)
Protein
29g
(58%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
82mg
(27%)
Sodium
322mg
(13%)
Potassium
513mg
(15%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
57IU
(1%)
Vitamin C
3mg
(3%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 3ounces | |
| Calories | 198kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 29g | 58% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 322mg | 13% |
| Potassium | 513mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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