Chipotle carnitas is a pork shoulder seasoned with salt and pepper, seared golden on both sides, then slow cooked for 8 hours with chicken broth, juniper berries, thyme and bay leaves until it shreds with two forks. Ten minutes of prep, serves 8 at 321 calories.
Juniper berries are the ingredient that separates this from every other pulled pork recipe, and they are what Chipotle actually uses. They add a piney, herbaceous flavour that sits underneath the pork and thyme without tasting like gin. Most grocery stores carry them in the spice aisle, and two teaspoons across 4 pounds of meat is subtle enough that nobody will identify the flavour but everyone will notice something is different.
Searing the roast on both sides for 4 to 5 minutes before it goes into the slow cooker is not required but I would not skip it. Browning builds a caramelised crust that adds depth to the cooking liquid over 8 hours. Without it, the pork is still tender but the broth tastes flat and one-note.
Chipotle Carnitas
Course: DinnerCuisine: MexicanDifficulty: Easy8
servings10
minutes2
hours30
minutes321
kcalPork shoulder seared golden in a hot pan, then slow cooked for 8 hours with chicken broth, juniper berries, fresh thyme and bay leaves until fall-apart tender. Shredded and optionally crisped under the broiler before serving.
Ingredients
1 tablespoon vegetable oil
1 tablespoon kosher salt
1 teaspoon black pepper
4 pounds pork roast, such as pork shoulder or pork butt
1 cup chicken broth
2 bay leaves
2 teaspoons fresh thyme leaves
2 teaspoons juniper berries
Directions
- Sear the pork:Heat the oil in a large pot over medium-high heat. Season the roast with the salt and pepper, then sear on both sides for 4 to 5 minutes until golden brown.
- Load the slow cooker:Transfer the pork to the slow cooker. Add the chicken broth, bay leaves, thyme and juniper berries.
- Cook low and slow:Cover and cook on low for 8 hours.
- Shred and serve:Discard the juniper berries and bay leaves. Shred the pork with two forks directly in the slow cooker. Serve as is, or spread on a sheet pan, spoon a quarter cup of cooking liquid over it, and broil for 3 to 4 minutes until the edges crisp.
FAQs
What cut of pork works best?
Pork shoulder or pork butt, which are similar cuts from the same area. Both are well-marbled with fat and connective tissue that breaks down over 8 hours into tender, shreddable meat. Boneless pork country ribs also work. Lean cuts like tenderloin will dry out completely.
Do you have to crisp the meat under the broiler?
No, and Chipotle does not always serve theirs crispy either. The broiler step is optional and gives you caramelised edges on the shredded pork. If you skip it, the meat is softer and more braised in texture, which is still good. I do the broiler step when it is going into tacos and skip it for burrito bowls.
Can you make this in an oven instead?
Yes. Sear the pork the same way, then place it with all the other ingredients in a large covered pot. Bake at 325F for about 4 hours until the meat is fork tender and shreds easily. Check it at the 3-hour mark.
What should you serve alongside carnitas?
Warm flour or corn tortillas with fresh salsa, sliced avocado and a squeeze of lime for tacos. Cilantro lime rice with black beans, sour cream, guacamole and tortilla chips for a burrito bowl. It also works in enchiladas, quesadillas, nachos, or on top of a salad with romaine and pico de gallo.
How do you store and freeze carnitas?
Fridge for up to 4 days, freezer for up to 2 months. Store the meat with some of the cooking liquid so it does not dry out. Reheat on the stove or in the microwave, adding a splash of broth if it looks dry. A double batch freezes well and gives you a second dinner without any extra work.
