These Slow Cooker Crispy Carnitas are moist and delicious. They get an overnight marinade in Dr. Pepper and then cook in a slow cooker to make them the most moist Carnitas you’ll ever have.
1 2 liter of Dr. Pepper
4-5 lb boneless pork loin roast.
1 tbsp olive oil
2 tsp cumin
1 tsp. chili powder
1½ tsp salt
1/2 tsp of garlic powder
1 tsp pepper
2 bay leaves
1 large yellow onion, chopped
4 cloves of garlic, minced
½ cup orange juice
Trim the fat off and cut pork loin into 3 inch chunks, and place pork in a large bowl or ziploc bag and cover meat with Dr. Pepper. Place covered bowl in the fridge overnight.
Using a large colander and drain the Dr. Pepper.
Using a small bowl mix the cumin, chili powder, salt and pepper, and rub half the mixture on the pork and set aside for an hour.
Heat oil in a large skillet heat over med high heat, and sear the pork on all sides for 3 min per side.
Place the onions and bay leaves in the bottom of the slow cooker, then add the seared pork and place in the slow cooker pour ¼ cup of orange juice into the hot skillet that cooked the pork and using a wooden spoon scrape up the flavor bits on the bottom of the pan, then pour into the slow cooker. Add remaining orange juice and 1 cup of Dr Pepper into the slow cooker.
Stir into slow cooker 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 and shred the pork over a colendar to drain excess liquid and spread out on sheet tray in a single layer.
Place under the broiler for 5 minutes to crisp up, flip the meat over and drizzle with ⅔ of the cooking liquid in the slow cooker and place back under the broiler for another 5 min
Remove from oven and drizzle with another ⅔ of the cooking liquid.
Serve your favorite way.