Chipotle Carnitas Copycat
Make this Chipotle Carnitas Copycat recipe at home to fill tacos, burritos, or a homemade Chipotle Burrito Bowl. All you need is one secret ingredient and a slow cooker or Instant Pot for delicious, authentic carnitas.
Servings 12 servings (about 1/2 cup each)
Calories 177kcal
Ingredients
- 1 (3 1/2 to 4 pound) pork butt roast fat cap trimmed to 1/8-inch (see note 1)
- salt and freshly ground black pepper
- 1/2 cup water
- 2 bay leaves
- 1 large sprig fresh thyme
- 2 teaspoons whole juniper berries (see note 2)
Instructions
- Season all sides of pork liberally with salt and pepper and place in slow cooker. To the bottom of the slow cooker, add water, bay leaves, thyme, and juniper berries.
- Cover and cook on HIGH for 4 to 6 hours, or LOW for 8 to 10 hours. The meat should fall apart easily.
- Transfer pork to a large bowl and shred with two forks. Skim fat off liquid in slow cooker if desired. Discard juniper berries and any thyme sprig stems. Serve shredded pork in tacos, burritos, salads, and burrito bowls.
Video
Notes
- Pork: Look for a boneless or bone-in pork shoulder roast or pork butt. These heavy-duty cuts of pork have a high fat content which translates to more flavor.
- Juniper berries: While most Carnitas recipes use citrus juice, readers agree that piney juniper berries really make all the difference. Hunt these down to replicate the flavors you get at Chipotle.
- Yield: This Chipotle Carnitas recipe makes about 6 cups, enough for 12 servings, 1/2 c. each. Your exact yield depends on the piece of pork you buy (its weight and fat content).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5 cup | Calories: 177kcal | Carbohydrates: 0.3g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 79mg | Sodium: 86mg | Potassium: 449mg | Fiber: 0.02g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 2mg