Crispy Slow Cooked Dr Pepper Carnitas Recipe

I absolutely love this recipe because the combination of Dr Pepper and chipotle peppers infuses the pork with a delightful sweet and spicy kick that takes it to the next level. Plus, the crispy edges from broiling give it that perfect texture, making every taco bite just heavenly!

Change your taco night into something truly incredible with my Crispy Slow Cooked Dr Pepper Carnitas. I use a 4-pound pork shoulder, slowly simmered with 12 oz of Dr Pepper, plus a hint of citrus from 1/4 cup of orange juice.

The flavors of this dish are magnificent. I use cumin, smoked paprika, and chipotle peppers to season my pork.

They create a savory masterpiece that is an excellent source of protein and far from bland.

Ingredients

• Pork shoulder: Rich in protein and healthy fats for tenderness.
• Dr Pepper: Adds sweetness and a hint of herbal flavors.
• Orange juice: Provides citrusy tang and a bit of natural sweetness.
• Chipotle peppers: Infuses smokiness and subtle heat.
• Oregano: Enhances with herbaceous, earthy flavor.
• Cumin: Lends warmth and nutty earthiness.

Ingredient Quantities

• 4 pounds pork shoulder or pork butt
• 1 tablespoon olive oil
• 1 can (12 oz) Dr Pepper
• 1/4 cup orange juice
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1-2 chipotle peppers in adobo, chopped
• 2 bay leaves
• 1 tablespoon lime juice
• Chopped fresh cilantro for garnish (optional)
• 8 small corn tortillas

Instructions

1. Begin by trimming away any excess fat from the pork shoulder or pork butt, and then cut the meat into large chunks.

2. In a large skillet, heat the olive oil over medium-high heat. The pork chunks should be seared until browned all over. Once browned, transfer the pork to a slow cooker.

3. Add Dr Pepper and orange juice to the slow cooker with the pork.

4. Douse the pork with salt and the other dry seasonings–black pepper, oregano, cumin, and smoked paprika. Toss in the diced onion and minced garlic, along with the chipotle chiles, bay leaves, and any other odds and ends you might have lying around.

5. Place the lid on the slow cooker and set it to cook on low for 8 hours or on high for 4 to 5 hours. The dish is done when the pork is tender enough to shred apart with a fork.

6. After the pork has been cooked, take it out of the slow cooker and shred the meat with two forks.

7. Move the shredded pork to a baking sheet that’s lined with foil. Drizzle the lime juice over the shredded pork.

8. Put the baking sheet under the broiler for 5 to 10 minutes, or until the edges of the pork get crispy.

9. Heat the corn tortillas in a skillet over medium heat or in the oven.

10. Present the warm corn tortillas and the crispy carnitas within them, as well as the dish of your choice for the next step, mmm. Perhaps something with chocolate. Or caramel. Or both. Enjoy your alternately

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large skillet
4. Tongs
5. Slow cooker
6. Measuring spoons
7. Baking sheet
8. Aluminum foil
9. Forks
10. Broiler or oven
11. Small skillet (for warming tortillas)

FAQ

• Can I use a different soda instead of Dr Pepper?Of course, subtituting another soda, like cola or root beer, can work, but it won’t provide the unique flavor profile Dr Pepper does. You can use these alternatives when necessary, but really ask yourself if you just want a drink or if you’re trying to recreate the specific Dr Pepper character in your dish.
• Can I make this recipe in a pressure cooker?Of course, you can modify this recipe for a pressure cooker. Just cut the cooking time down to about 1 hour at high pressure.
• How do I make the carnitas crispy?Shred the pork after it has finished cooking and spread it onto a baking sheet. Broil for approximately 5 minutes or until crisp.
• Is it necessary to use chipotle peppers?Although they contribute a fantastic smoky flavor, you can leave them out if you want a less-intense taste.
• Can this dish be frozen?Absolutely, the carnitas can be stored in an airtight container and frozen for a maximum of 3 months.
• What can I serve with these carnitas?These carnitas are ideal with corn tortillas, crowned with cilantro, and served with a generous portion of rice and beans.
• Is orange juice necessary in this recipe?The sweetness and acidity of the orange juice tease the palate, but if it isn’t handy, sub in lime or lemon juice.

Substitutions and Variations

Pork shoulder or pork butt: Beef chuck roast can be used for a different flavor.
Dr Pepper: For a comparable flavor, opt for cola or root beer, both of which are just as sweet and provide the same sense of depth.
Pineapple juice: Substitute tropical for orange juice.
Smoked paprika and cayenne pepper: Chipotle peppers in adobo can be substituted for these ingredients. They will give this dish the same smoky, spicy kick.
Corn tortillas: If corn is unavailable or you prefer flour tortillas, they can be used.

Pro Tips

1. Searing for Flavor Make sure to sear the pork until it’s deeply browned. This step enhances the flavor through the Maillard reaction, giving your carnitas a richer taste.

2. Balancing Sweetness and Spice If you find the Dr Pepper makes the dish too sweet, balance it by adding an additional chipotle pepper or a splash of vinegar. This will add more depth and complexity to the flavors.

3. Crisping to Perfection When broiling the shredded pork, keep a close eye on it. You’re aiming for crispy edges but be careful not to burn the meat. Stir once or twice during broiling to ensure even crispiness.

4. Taco Assembly Before filling the tortillas with carnitas, double them up. Using two tortillas per taco helps prevent them from tearing due to the juicy, delicious filling.

5. Flavor Boost with Garnishes Garnish your carnitas tacos with fresh cilantro, a squeeze of lime, or even diced onions and avocado. These fresh elements add brightness and enhance the overall flavor.