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tailgate carnitas on a plate
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Tailgate Carnitas

These tasty and fool proof Tailgate Carnitas are slow cooked in the crockpot with green chile and Dr Pepper ahead of time and crisped up hot on game day.
Prep Time30 minutes
Cook Time7 hours
Total Time7 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings

Ingredients

  • 1 large onion sliced
  • 3 pound pork shoulder roast
  • 16.9 ounces Dr Pepper
  • 4 ounces green chiles one can diced green chiles
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil

Instructions

  • Place onion in slow cooker. Rinse roast and place on top of onion, fat side up. Add Dr Pepper, green chiles, and cumin. Set slow cooker to low and cook for 6 hours. If you're around, rotate the roast a couple of times do that the different sides are in the liquid for at least an hour. Be sure to start and finish the cooking process, however, with the fat cap up.
  • After 6 hours, the roast should easily fall apart and the bone should separate from the meat. If it doesn't, allow roast to cook on low for another 2 hours.
  • Transfer roast to cutting board and allow to cool enough to shred meat away from fat and bone.
  • Meanwhile, strain crockpot liquid from solids and discard the solids. Transfer the liquid to a medium sized saucepan and add salt. Boil over high heat for about 15 minutes to reduce.
  • When ready to eat, combine shredded meat with reduced liquid. To crisp up in a broiler, spread meat in a thin layer on a baking sheet and drizzle with oil. Broil on high for about 5 minutes. To crisp up in a frying pan, heat oil in large pan over high heat and then add meat. Do not stir. Allow to cook in hot oil for about 5 minutes.
  • Serve with corn tortillas, cole slaw, guacamole, etc.

Nutrition

Calories: 207kcal | Carbohydrates: 10g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 429mg | Potassium: 386mg | Fiber: 1g | Sugar: 8g | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg