Dr. Pepper Carnitas
Crispy and delicious!
– Pork shoulder – Dr. Pepper – Jalapenos – Garlic cloves – Onion – Cumin – Oregano – Chili powder – Salt – Black pepper – Bacon grease or olive oil (for crisping)
Prepare jalapeno, onion, and garlic, then add to Slow Cooker or Instant Pot.
Season pork shoulder
Add cumin, oregano, chili powder, black pepper, and salt to a bowl and mix to combine. Coat the pork shoulder with the seasoning.
Add pork & Dr. Pepper
Add pork shoulder and Dr. Pepper. Slow cook on high for 6 hours, low for 8 hours. In Instant Pot, Slow Cook on Normal for 8 hours, More for 7 ½ hours.
Shred pork & strain
Remove lid once 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.
Arrange pork in pan
Heat 2 tablespoons of bacon grease in skillet over medium heat. Once heated, arrange shredded pork in an even layer in the pan and cook, uncovered, for 4-5 minutes.
Crisp shredded pork
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