Copycat Slow Cooker Chipotle Carnitas Recipe

Name: Copycat Slow Cooker Chipotle Carnitas Recipe
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 6 serving
Ingredients: 3-4 pound boneless pork roast; 2 cups chicken stock; 1 tablespoon white sugar; 2 teaspoons salt; 2 teaspoons pepper; 3 bay leaves; 1 teaspoon dried thyme; 3 prigs rosemary

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Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings
6
Calories
338 kcal
Course
Main Course
Cuisine
American

Copycat Slow Cooker Chipotle Carnitas Recipe

Iris Warren

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Enjoy the flavors of Chipotle carnitas without leaving home! This easy slow cooker recipe offers a delicious and affordable alternative.

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Ingredients

Servings

3-4 pound boneless pork roast
2 cups chicken stock
1 tablespoon white sugar
2 teaspoons salt
2 teaspoons pepper
3 bay leaves
1 teaspoon dried thyme
3 prigs rosemary

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Instructions

Put the pork roast and chicken broth in your slow cooker.
Place all the spices on top of the pork.
Cover and cook on low 6 hours or high 4 hours.
Once tender and falling apart, shred the pork.
If you prefer a crispier texture, put the shredded pork on a baking sheet and broil for 3 minutes to crisp it up.
Garnish with cilantro and lime wedges if desired.
It is used to make burritos, tacos, and burrito bowls.

Notes

Don't trim the fat off the pork. The fat is what keeps the pork moist and flavorful during the long cooking process.
Speaking of fat, pork shoulder has much more fat than pork loin. I usually go for pork loin, but you might prefer the juicier pork shoulder.
If you can find juniper berries, use them instead of the rosemary sprigs.
You don't have to broil your carnitas after shredding them, but I highly recommend it! Broiling the carnitas for a few minutes helps crisp the edges and adds an extra layer of flavor.
I like to wrap my burritos in foil. It keeps them warm and makes them more portable. Plus, it helps contain the fillings and makes them less messy.
Don't trim the fat off the pork. The fat is what keeps the pork moist and flavorful during the long cooking process.
Speaking of fat, pork shoulder has much more fat than pork loin. I usually go for pork loin, but you might prefer the juicier pork shoulder.
If you can find juniper berries, use them instead of the rosemary sprigs.
You don't have to broil your carnitas after shredding them, but I highly recommend it! Broiling the carnitas for a few minutes helps crisp the edges and adds an extra layer of flavor.
I like to wrap my burritos in foil. It keeps them warm and makes them more portable. Plus, it helps contain the fillings and makes them less messy.

Nutrition Information

Show Details

Calories 338kcal (17%) Carbohydrates 5g (2%) Protein 53g (106%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 145mg (48%) Sodium 1001mg (42%) Potassium 943mg (27%) Fiber 0.3g (1%) Sugar 3g (6%) Vitamin A 17IU (0%) Vitamin C 0.3mg (0%) Calcium 21mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 338 kcal

% Daily Value*

Calories	338kcal	17%
Carbohydrates	5g	2%
Protein	53g	106%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	145mg	48%
Sodium	1001mg	42%
Potassium	943mg	20%
Fiber	0.3g	1%
Sugar	3g	6%
Vitamin A	17IU	0%
Vitamin C	0.3mg	0%
Calcium	21mg	2%
Iron	2mg	11%