Chipotle Carnitas Copycat
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
12 servings (about 1/2 cup each)
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Calories
177 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Carnitas Copycat
Description
This recipe uses a pork butt roast trimmed to a thin fat cap and seasoned with salt and pepper. It cooks slowly with aromatic bay leaves, fresh thyme, and whole juniper berries in water, infused by the long, gentle heat of a slow cooker. This method renders the meat tender and easily shredded.
The inclusion of juniper berries adds a distinctive piney note uncommon in simpler carnitas recipes, aligning closer with the flavor profile found at Chipotle restaurants. After cooking, excess fat is skimmed off, and herbs are discarded before shredding.
The shredded pork is versatile, suitable for filling tacos, burritos, salads, or bowls. The yield of about 6 cups can serve roughly 12 appetizers combining ½ cup meat each, making it practical for family meals or gatherings.
Leftover carnitas keep well refrigerated for up to four days and can be reheated before serving.
Ingredients
- 1 (3 1/2 to 4 pound) pork butt roast fat cap trimmed to 1/8-inch (see note 1
- salt freshly ground
- black pepper freshly ground
- 1/2 cup water
- 2 bay leaf
- 1 large sprig thyme fresh
- 2 teaspoons juniper berries see note 2, whole
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.
Notes
- Use a boneless or bone-in pork shoulder roast with good marbling for the best flavor and tenderness.
- Juniper berries contribute a unique piney flavor that distinguishes this recipe from typical carnitas.
- This recipe yields about 6 cups of shredded pork, approximately 12 servings of ½ cup each.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (about 1/2 cup each)
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 177kcal | 9% |
| Carbohydrates | 0.3g | 0% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 79mg | 26% |
| Sodium | 86mg | 4% |
| Potassium | 449mg | 10% |
| Fiber | 0.02g | 0% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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