Chipotle Carnitas (Copycat Recipe)
Discover the secret ingredient that sets Chipotle Carnitas apart, and then try making them yourself effortlessly in your slow cooker.
Carnitas make for a versatile and delicious addition to many dishes, thanks to their slow-cooked, tender texture. Whether tucked into tacos, served on buns, or added to rice bowls and salads, they bring flavor and satisfaction to any meal.
While traditional carnitas often rely on citrus juices such as orange to add brightness, Chipotle’s version features a deep, smoky flavor enhanced by the use of juniper berries.
It’s not even a secret if you read Chipotle’s ingredient statement, by the way. The answer is right there.
The tricky part is actually locating the berries. I checked all my local grocery stores and didn’t find the a-n-y-w-h-e-r-e, so I resorted to buying them on Amazon (Culinary Hill may earn money if you buy through this link).
Beyond that, it’s just a bit of fresh thyme, some bay leaves, salt, and pepper. Throw it all in a slow cooker and let it do its thing.
If you want crispy edges, you can broil the pork in the oven before serving it (just toss it with the juices and broil for 5 to 10 minutes). Or, throw everything in a pan and pan-fry it.
Picking Your Pork
Both boneless and bone-in pork shoulder roasts work well for this recipe. Sometimes these are called Boston shoulder pork butt or Boston butt roast. The bone isn’t really a problem because the meat will be so tender by the time you’re done, it’ll literally just fall off.
If you prefer boneless but cannot find it, take your bone-in piece to the butcher counter and ask them to de-bone it. They should be able to do that for free and with a smile. They’re usually willing to help at no charge and do it with a friendly attitude. If you spot an 8-pound roast, feel free to ask them to remove the bone and portion out only 4 pounds for you.
And that’s it! Make some quantity tacos, a salad, or a lovely burrito bowl. Devour. Repeat.
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Chipotle Carnitas (Copycat Recipe)
- Total Time: 4 hours 20 minutes
- Yield: 16 servings 1x
Description
Discover the secret ingredient that sets Chipotle Carnitas apart, and then try making them yourself effortlessly in your slow cooker.
Ingredients
- 1 (3 ½ to 4 pound) pork butt roast fat cap trimmed to 1/8-inch
- salt and freshly ground black pepper
- 1/2 cup water
- 2 bay leaves
- 1 large sprig fresh thyme
- 2 teaspoons whole juniper berries
Instructions
- Rub the pork generously with salt and pepper on all sides, then put it into the slow cooker. Pour water into the bottom along with bay leaves, thyme, and juniper berries.
- Cook covered on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat is tender enough to fall apart easily.
- Remove the pork from the slow cooker and shred it using two forks. If you like, skim the fat from the surface of the cooking liquid, and then discard the juniper berries and thyme stems.
- Heat a tablespoon of olive oil in a large skillet over high heat until it shimmers. Add the pork in batches along with a few tablespoons of the slow cooker juices, and cook without stirring until the edges are browned and crispy.
- Turn the pork to brown the other side briefly, aiming for a balance of crispy and tender pieces, until the liquid has evaporated. Return the pork to the slow cooker and repeat the process with the remaining portions, then season with salt and pepper as needed.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main course
- Cuisine: Mexican
Nutrition
- Calories: 198 kcal