Go Back
+ servings

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!
Print Pin
Course: Dinner
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 8 hours
Servings: 8 People
Calories: 302kcal
Cost: $16


  • Crock Pot


  • 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


  • 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.


** 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!


Calories: 302kcal | Carbohydrates: 8g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 604mg | Potassium: 628mg | Fiber: 1g | Sugar: 6g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 3mg