Crispy Slow Cooked Dr. Pepper Carnitas is a sweet variation on authentic preparations that can be prepared in a Slow Cooker or Instant Pot using the Slow Cook setting.
As you may have gleaned from the title of this carnitas recipe, this is not an authentic carnitas recipe. But it IS delicious. The Dr. Pepper in this Crispy Slow Cooked Dr. Pepper Carnitas recipe plays multiple roles here. First and foremost, Dr. Pepper adds a lovely subtle sweetness to the finished carnitas. It also adds subtle complexity - thanks 21 flavors! Secondly, the sugars aid in achieving those delightful crispy pork bits characteristic of carnitas.
This Dr. Pepper Carnitas recipe can be made in either a Slow Cooker or by using the Slow Cook Instant Pot setting. There are a few important differences to be aware of before choosing your method - Slow Cooker vs. Slow Cook setting on the Instant Pot - before getting to the tasty bit.
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On Slow Cooking - Slow Cooker (Crockpot) vs. Instant Pot Slow Cook Setting
The following differences between Slow Cookers and Instant Pots are relevant for this carnitas recipe (and most any recipe where meat is slow-cooked in liquid).
- Instant Pots heat from the bottom only, whereas slow cookers heat from the bottom AND the sides.
- Just as most slow cookers have at least 3 heat settings (Warm, Low, and High), so too does the Instant Pot (not counting warm). However, the translation is where it gets tricky.
The Instant Pot has the three following slow cook heat settings: less (180˚F to 190˚F), normal (190˚F to 200˚F), and more (200˚F to 210˚F). These don’t exactly jive with the heat settings on most slow cookers. The “less” setting seems like it would be the same as low, but it seems to run much slower, likely due to the fact that the Instant Pot only heats from the bottom.
I have found these to be the best conversion between the two appliances:
- Instant Pot Slow Cook LESS setting - why bother? It’s akin to the Warming function.
- Slow Cooker LOW setting = Instant Pot Slow Cook NORMAL setting
- Slow Cooker HIGH setting = Instant Pot Slow Cook MORE+15 minutes*
*The Instant Pot More setting can’t hang with the heat the slow cooker HIGH setting can produce. For Slow Cooker recipes that call for High, use the High Instant Pot Slow Cook setting, then add an extra 15 minutes of cooking time for every hour the recipe calls for. A longer cooking time is needed to compensate for the difference in temperature and heating source between the two appliances.
Check out this awesome article on how to Use Your Instant Pot to Slow Cook for more detailed information on slow cooking in your Instant Pot.
Slow Cooking Times for Dr. Pepper Carnitas
Assuming you are using a 3 - 3 ½ pound pork shoulder (as the recipe calls for), use the following instructions for this Dr. Pepper carnitas recipe:
Slow Cooker
Slow Cooker HIGH - 6 hours
Slow Cooker LOW - 8 hours
Instant Pot Slow Cooker Setting
Instant Pot NORMAL - 8 hours
Instant Pot More - 7 ½ hours
Note: These are minimum cooking times; you may need to cook longer than advised above.
Now that you’ve chosen your cooking vessel and know how long to expect you’ll need to cook, let’s get cookin’!
Ingredients
This Crispy Slow Cooked Dr. Pepper Carnitas recipe requires the following:
- Pork shoulder (aka pork butt)
- Dr. Pepper
- Jalapenos
- Garlic cloves
- Onion
- Cumin
- Oregano
- Chili powder
- Salt
- Black pepper
- Bacon grease or olive oil (for crisping)
See recipe card for quantities. If you liked this use of bacon grease, check out Best Uses for Leftover Bacon Grease for more inspiration.
Instructions
Cut the jalapeno and onion into strips - you don’t need to be perfect here. Remove the papery exterior from each garlic clove and cut it in half. Add jalapeno, onion, and garlic to Slow Cooker or Instant Pot.
Combine cumin, oregano, chili powder, black pepper, and salt to a bowl and mix to combine.
Coat the pork shoulder (pork butt) with the seasoning mixture. Coat it over the Slow Cooker or Instant Pot so stray seasonings fall into the vessel.
Add the pork shoulder, then add the entire 12 ounce can of Dr. Pepper. Put the lid on the Slow Cooker or Instant Pot. In a slow cooker, cook on high for around 6 hours, or on low for around 8 hours. In an Instant Pot, Slow Cook on Normal for 8 hours and More for 7 ½ hours.
Remove the lid once the cooking time is up. Shred the pork in the liquid before removing it. Fish out the shredded pork and put in a sieve or spider to remove excess liquid.
Heat 2 tablespoons of bacon grease or oil in a 10-inch cast iron skillet over medium heat. Once heated, arrange shredded pork in an even layer in the pan and cook, uncovered, for 4-5 minutes. Using tongs, flip the pork. It should appear golden brown and crispy. Continue cooking for another 3-4 minutes.
Remove from heat and serve hot! These Crispy Slow Cooked Dr. Pepper Carnitas make fantastic tacos, burritos, and quesadillas.
Variations
Recipes are only guidelines! You can easily make this recipe your own, but I absolutely insist on using Dr. Pepper - it's in the name after all!
- This recipe isn’t spicy, but if you want to bring the heat, increase the number of jalapenos used and include the seeds. Or you can also add chili pepper flakes and/or cayenne pepper to the seasoning mix.
- You can dial back on the oregano if you like, but it brings a nice earthiness that just does it for me when paired with the 21 flavors of Dr. Pepper.
Serving Suggestions
Serve Crispy Slow Cooked Dr. Pepper Carnitas as tacos, burritos, or quesadillas, along with these fantastic condiments:
- Roasted Green Tomato Salsa
- Roasted Garlic Guacamole
- Spicy Pico de Gallo
- Citrus Jalapeno Salsa
- Easy Honey Chipotle Sauce
- Tajin Cucumber Salsa
And pair with these complementary sides:
- Instant Pot Spanish Rice
- Instant Pot Pozole
- Easy Seasoned Refried Beans
- Mashed with Sweet Potatoes (with Chipotle Honey Butter)
- Restaurant Style Refried Beans from a Can
Equipment
10-inch cast iron pan
Storage
Store leftover carnitas in a lidded container in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Top tip
DO NOT skip the crisping step. Yes, it’s annoying that you have to dirty a pan BUT the crispy results totally make this dish. And do try to use bacon grease if you have it on hand - it’s the best shortcut I’ve found for traditional preparations that call for cooking carnitas in lard.
Crispy Slow Cooked Dr. Pepper Carnitas
Equipment
- Instant Pot (or Slow Cooker)
- Slow Cooker (or Instant Pot)
Ingredients
- 3-3 ½ pound pork shoulder (pork butt)
- 1 12 ounce can Dr. Pepper
- 3-4 jalapenos
- 1 large onion
- 8 cloves garlic
- 1 ½ tablespoons cumin
- 2 tablespoons oregano
- 1 tablespoons chili powder
- 1 teaspoon salt
- 1 ½ teaspoons black pepper
- 2 tablespoons bacon grease or olive oil
Instructions
- Cut the jalapeno and onion into strips - you don’t need to be perfect here. Remove the papery exterior from each garlic clove and cut it in half. Add jalapeno, onion, and garlic to Slow Cooker or Instant Pot.
- Combine cumin, oregano, chili powder, black pepper, and salt to a bowl and mix to combine.
- Coat the pork shoulder (pork butt) with the seasoning mixture. Coat it over the SlowCooker or Instant Pot so stray seasonings fall into the vessel.
- Add the pork shoulder, then add the entire 12 ounce can of Dr. Pepper. Put the lid on the Slow Cooker or Instant Pot. In a slow cooker, cook on high for around 6 hours, or on low for around 8 hours. In an Instant Pot, Slow Cook on NORMAL for 8 hours and HIGH for 7 ½ hours.
- Remove the lid once the cooking time is up. Shred the pork in the liquid before removing it. Fish out the shredded pork and put in a sieve or spider to remove excess liquid.
- Heat 2 tablespoons of bacon grease or oil in a 10-inch cast-iron skillet over medium heat. Once heated, arrange shredded pork in an even layer in the pan and cook, uncovered, for 4-5 minutes. Using tongs, flip the pork. It should appear golden brown and crispy. Continue cooking for another 3-4 minutes.
- Remove from heat and serve hot! These Dr. Pepper Carnitas make fantastic tacos, burritos, and quesadillas.
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