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Slow Cooker Crispy Carnitas

A mouthwatering, tender, and slightly crispy meat dish that melts in your mouth, perfect for tacos or burritos.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 6 servings

Equipment

  • Slow Cooker
  • Skillet
  • Baking Sheet
  • Parchment Paper

Ingredients

Ingredients

  • 2 liters Dr. Pepper For sweetness and caramelization.
  • 4 to 5 pounds boneless beef roast Trimmed of fat and cut into 3-inch chunks.
  • 2 teaspoons cumin
  • 1.5 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil For sautéing.
  • 2 leaves bay leaves
  • 1 large yellow onion Peeled and chopped.
  • 4 cloves garlic Minced.
  • 0.5 cup orange juice

Instructions

  • Step 1: Prepare the Pork - Trim excess fat from the beef roast and cut into 3-inch chunks.
  • Step 2: Season the Meat - Combine cumin, salt, pepper, and chili powder in a bowl and rub over the beef.
  • Step 3: Sauté the Aromatics - Heat olive oil in a skillet, add onion and garlic, and sauté until translucent.
  • Step 4: Combine Ingredients in the Slow Cooker - Transfer beef, sautéed onion and garlic, bay leaves, and orange juice to the slow cooker. Pour Dr. Pepper over the top.
  • Step 5: Slow Cook the Pork - Cover and cook on low for 8 hours or high for 4 hours.
  • Step 6: Prepare for Crispiness - Remove beef from the slow cooker, shred with forks, and discard bay leaves.
  • Step 7: Crisp the Carnitas - Preheat oven to 425°F (220°C), spread shredded beef on a baking sheet, and roast for 15-20 minutes until crispy.
  • Step 8: Serve and Enjoy - Serve in tacos or burritos with your favorite garnishes.

Notes

For deeper flavor, marinate beef overnight in the spice mixture. Add cayenne for heat if desired. Don't skip the roasting step for crispiness.