Dr. Pepper Carnitas

My family was always huge fans of good Mexican dishes for dinner.  Put your slow cooker to work before leaving for work and a delicious fresh dinner will come together nicely when you get home.

1 1/2 tsp garlic salt
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp black pepper
2 1/2 lbs boneless pork roast, rinsed and patted dry

4 Tbsp vegetable oil, divided

1 1/2 cups Dr. Pepper

1 lime, juiced (about 2 Tbsp)

1 orange, juiced (about 1/2 cup

Cherry tomatoes, cilantro, shredded cabbage, cotija cheese, sour cream and tortillas for serving.

In a small bowl, stir together garlic salt, cumin, chili powder, onion powder, oregano and pepper.  Rub all over the pork.

In a large skillet, heat 2 Tbsp of the oil over medium-high heat.  Sear pork until browned, 2 - 3 minutes per side.  Transfer port to a cutting board.

In a large 6-quart slow cooker, add Dr. Pepper, lime juice, orange juice and any remaining juices from the skillet.  Add pork and turn gently to coat.  Cook until very tender, 3 - 4 hours on High or 6 - 8 hours on Low.  Transfer to a cutting board, reserving liquid in slow cooker, and shred with forks.  

In a large skillet over medium-high heat remaining oil.  Working in batches as needed, sear pork until edges are crisp and lightly browned, about 3 - 5 minutes.  

Return all pork to the skillet and add 1 1/2 cups of the cooking liquid from the slow cooker.  Increase heat to high; cook stirring occasionally, until liquid is thick and syrupy, 5 - 8 minutes.  Remove from heat and serve immediately with tortillas and desired toppings.

I like to bake or fry my tortillas to warm and crisp them.  I leave all toppings in small serving dishes and let everyone create their own masterpiece.  Enjoy!