Pork Carnitas Meat

The pork carnitas meat for these pork nachos is fabulous! The options are endless though! You could make Pork Carnitas tacos, enchiladas and much more!
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Course: Dinner
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 8 hours
Servings: 8 People
Calories: 302kcal
Cost: $16

Equipment

  • Crock Pot

Ingredients

  • 5-7 pound Pork Shoulder Roast Butt or Boston Butt, cubed in 3 inch cubes
  • 1 Tablespoon of Vegetable Oil
  • 12 oz Dr Pepper
  • 1 White Onion diced
  • 5 Cloves Garlic Minced
  • 1 Chipotle in Adobo from the can + 1 Teaspoon of the paste
  • 2 1/2 Teaspoons Cumin
  • 1 1/2 Teaspoons Salt I love using Himalayan Salt
  • 1 Teaspoon Black Pepper
  • 2 Teaspoons Liquid Smoke
  • Fixins for Pork Carnitas Nachos

Instructions

  • In a large skillet, heat the oil over high heat
  • When the skillet is hot, add in the pork and sear the pieces for about 2-3 minutes per side.
  • Put the pork back in the 6 Quart Crock Pot
  • Add in the onion, soda, chipotle, garlic and seasonings
  • Cover and cook on low for 8 hours
  • After 8 hours check to make sure the pork shreds easily (that's when it's done slow cooking)
  • Line two large baking sheets with foil
  • Using a slotted spoon, take pork from the slow cooker and place it in an even layer on the lined baking sheets
  • Place each sheet of pork under the broiler in periods of five minutes, ladling more sauce from the Crock Pot and stirring the pork carefully between five minute sessions.

Notes

** Careful not to burn, but the pork is even better with a little crisp to it.
** If you are making this a day ahead, save some of the juice to warm the pork in the Crock Pot with.
** Don't forget your fixins!