If you’ve ever been to Chipotle, you know just how irresistible their Pork Carnitas are. The succulent, tender meat with the perfect blend of spices makes for a mouthwatering experience. But why wait for your next restaurant visit when you can recreate this delectable dish right in the comfort of your own kitchen? Today I am sharing the most amazing recipe Chipotle-Inspired Pork Carnitas that may even rival Chipotle’s famous version.
How to make Chipotle Inspired Pork Carnitas…
Preparing the meat
Start off with a 7-10 lb Boston Butt. Prep the pork by trimming any “excess” fat from the pork and pat dry with paper towels. Make sure the pork will fit into your slow cooker at this point by cutting into manageable chunks. If you don’t have a slow cooker or know your pork will not fit see the tips and tricks section below. There are instructions for cooking your carnitas in the oven.
What is a Boston Butt? Despite its name, is not actually a cut of pork from the rear end of the pig. It is a cut taken from the upper shoulder or shoulder blade area, also known as the pork shoulder or pork butt. This particular cut is well-marbled with fat and contains a significant amount of connective tissue, which results in moist and tender pulled pieces when cooked properly.
Once your pork is cut into manageable pieces or you have confirmed a fit in the slow cooker, use a fork to prick the meat all over. Mix your Salt and pepper together and rub into the roast.
Low and Slow, Cooking the Chipotle Inspired Pork Carnitas
Place the pork into the slow cooker. Add your chicken broth, bay leaves, crushed juniper berries (see tricks and tips) garlic, and thyme. That’s it– now it’s time for the wait!
Cover the slow cooker and cook on high for 4-6 hours or low for 6-8. (psst, I recommend low and slow if you have the time!) The end goal is to get the internal temperature to 203 degrees. Check the temperature with a digital thermometer and adjust cooking time until you reach this magic number. 203 degrees will result in the best shredding, most tender, and juicy pork carnitas you have ever had!
Once your Chipotle Inspired Pork Carnitas have reached 203 degrees you can remove the roast and allow it to rest on a tray. I tent the pork during this step to prevent any drying out. Let the pork rest for about 60-75 minutes until it is cool enough to handle.
While the pork is resting, strain the bay leaves and juniper berries from the broth. When the broth is has cooled the fat rises to the top, skim that off. Save the broth for freezing or added flavor if you decide to crisp up the meat. (see tips and tricks section below).
Shredding and Seasoning the Carnitas
It’s time to shred the pork – you can use meat pulling forks or my favorite method is using my own two hands. For a more authentic Chipotle Inspired texture follow this step by cutting pieces into smaller bits with a knife. (Don’t cut your family’s fingers during this process, because they are sure to be swarming around for a taste!)
The last step is to add your dry spices. Combine the Seasoning mix of Chipotle Pepper, thyme, coriander, cumin, oregano, garlic powder, salt and pepper. Add this to your pulled pork and stir or work until completely combined. Your Chipotle Inspired Pork Carnitas are ready to serve, but if you want a little added texture and flavor be sure to read the tips and tricks section below on how to crisp up your carnitas.
Tips and Tricks….
Crisping up the Carnitas:
The word “carnitas” translates to “little meats” in Spanish. The dish consists of small pieces or chunks of seasoned pork that are cooked until tender and then often crisped up for added texture and flavor. If you want to Crisp up your Carnitas use a heavy bottom skillet with some olive oil heated until shimmering. Add about 2-3 cups of your Chipotle Inspired Pork Carnitas to the pan. Let the carnitas crisp up (usually just a couple of minutes). Once Crisp, flip the meat. Add some of the pot juices for additional flavor, cooking a few minutes until the juices evaporate. Repeat the process until all of the Carnitas a crisp.
How to Serve:
Pork carnitas are incredibly versatile and can be served in various ways. Use it as a filling for tacos, burritos, or quesadillas. We love our Pork Carnitas on Nachos, made into burrito bowls, or just served ala-cart! Pork Carnitas can be accompanied by various toppings including salsa, guacamole, chopped onions, cilantro, jalapeno, black olives and lime wedges.
Oven Cooking Method:
If you don’t have a crock pot/slow cooker or realize yours is not large enough to accommodate you can use the tried and true oven method. Remember for perfectly tender and moist cartnitas you must cook them slow. With this method follow all of the steps above but using a roaster or dutch oven with a lid cook at 180 degrees for the first 6 hours. After 6 hours increase the oven temp to 225 and continue to cook until the internal temp reaches 203 degrees. This could take up to an additional 4 hours.
Start checking the meat with a digital thermometer at the 8 hour mark. Add additional cooking time as needed until you reach the magic 203 degrees. Extra tip – to keep in all of the moisture I use heavy duty aluminum foil. Cover the pot before putting on the lid. This step is optional but has resulted in moist pork carnitas every time!
What are Juniper Berries?
Despite their name, they are not true berries but rather modified seed cones. Juniper berries have a distinct piney and slightly citrusy flavor, often described as bittersweet. Using juniper berries in this dish adds a distinctive flavor profile. Pork can be quite rich and fatty, the bright and slightly bitter notes of juniper berries provides a pleasant contrast cutting through the richness and really balances out the flavors! You can get juniper berries here.
How to crush the juniper berries – I use a baggie and an meat tenderizer. Place the juniper berries in the bag and take out all of your frustrations on those little bits!
Can you Freeze Pork Carnitas?
Yes, you can freeze pork carnitas to preserve them for later use. Freezing pork carnitas is a great way to extend their shelf life and have a convenient and delicious meal option on hand for future occasions. I use my vacuum sealer to lock in the freshness and to minimize freezer burn. Pork Carnitas can be safely frozen up to 3 months. Remember that freezing can sometimes affect the texture of meat, so while the flavor of the carnitas should remain delicious, the texture might be slightly different from freshly cooked carnitas. Nevertheless, freezing is an excellent way to preserve the pork carnitas and have a quick and tasty meal ready when you want it.
Here are a few of our favorites if your looking for fun new recipes to try…
Chipotle Inspired Pork Carnitas
Ingredients
Slow Cooking the Pork
- 7-10 lb Pork Boston Butt/Pork Shoulder
- 2 tbsp Kosher Salt
- 2 tbsp Pepper
- 3 cups Chicken Broth
- 4 cloves Garlic
- 3 Bay Leaves
- 2 tsp Dried Thyme
- 1/4 cup Juniper Berries Crushed
Seasoning
- 1 1/2 tbsp Chipotle Pepper (dried/powdered/spice)
- 1/2 tsp Thyme
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1 tbsp Oregano
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Pepper
Optional for Crisping Meat and adding Flavor
- Olive Oil
- Reserved Cooking Juices Strained
Instructions
Cooking the Pork
- Prep the pork by trimming any “excess” fat from the pork and pat dry with paper towels. Make sure the pork will fit into your slow cooker at this point by cutting it into manageable chunks. If you don’t have a slow cooker or know your pork will not fit see the tips and tricks section below for details on cooking in the oven.
- Prick meat all over with a fork, then rub salt and pepper all over the pork.
- Place the pork into the slow cooker (or) Roaster if using the oven.
- Add Chicken broth, bay leaves, crushed juniper berries, garlic and thyme.
- Cover the slow cooker and cook on high for 4-6 hours or low for 6-8. (psst, I recommend low and slow if you have the time!) The end goal is to get the internal temperature to 203 degrees check with a digital thermometer and adjust cooking time until you reach this magic number – 203 degrees will result in the best shredding, most tender, and juicy pork carnitas you have ever had!
- Once your Pork Carnitas have reached 203 degrees you can remove the roast and allow it to rest on a tray. I tent the pork during this step to prevent any drying out. Let the pork rest for about 60-75 minutes until it is cool enough to handle.
- While the pork is resting, strain the bay leaves and juniper berries from the broth. When the broth has cooled the fat rises to the top, skim that off. Save the broth for freezing or added flavor if you decide to crisp up the meat – see tips and tricks section.
- Shred the pork using meat pulling forks or your hands. For a more authentic Chipotle Inspired texture follow this step by cutting pieces into smaller bits with a knife.
- The last step is to add your dry spices. Combine the Seasoning mix of chipotle pepper, thyme, coriander, cumin, oregano, garlic powder, salt, and pepper. Add this to your pulled pork and stir or work until completely combined. Your Carnita’s are ready to serve, but if you want a little added texture and flavor be sure to read the tips and tricks section below on how to crisp up your carnitas.
Notes
