Copycat Chipotle Carnitas (Tender Braised Pork)
Chipotle’s Carnitas are simply seasoned but deeply flavorful – tender, juicy pork braised with bay and thyme. This copycat recipe recreates that signature taste at home, perfect for burrito bowls, tacos, and meal prep.
Why You’ll Love This Recipe
- Fall-apart tender and juicy
- Simple, authentic seasoning
- Great for bowls, tacos, and burritos
- Make a big batch for the week
Copycat Chipotle Carnitas
A copycat of Chipotle's Carnitas - pork shoulder braised low and slow with bay leaves, thyme, and juniper until fork-tender and juicy.
Ingredients
Equipment
Method
- Season the pork chunks with salt and pepper.
- Place in a Dutch oven with the bay leaves, thyme, juniper, garlic, and water.
- Cover and braise at 300F (or low slow cooker) for 3 hours, until the pork is fork-tender.
- Shred the pork with two forks and moisten with some of the cooking juices.
- For crispy edges, spread on a sheet and broil 3-5 minutes. Serve in bowls, tacos, or burritos.
Notes
Pork shoulder (Boston butt) is essential for tender, juicy carnitas. Juniper berries give Chipotle's distinctive flavor, but you can leave them out.
Tips for the Best Chipotle Carnitas
- Use pork shoulder for the juiciest result
- Braise low and slow until fork-tender
- Broil the shredded pork for crispy edges
- Moisten with the cooking juices so it never dries out
Storage & Reheating
Refrigerate up to 5 days or freeze up to 3 months. Reheat with a splash of the juices to keep it moist.
Variations to Try
- Make it in a slow cooker on low for 8 hours
- Add a strip of orange peel for brightness
- Use the juices to make a quick sauce
Frequently Asked Questions
What cut of pork is best for carnitas?
Pork shoulder, also called Boston butt, has the fat and connective tissue needed to become tender and juicy when braised.
What gives Chipotle carnitas their flavor?
A simple blend of bay leaf, thyme, and juniper berries, plus salt and pepper, gives the carnitas their distinctive taste.
Can I make carnitas in a slow cooker?
Yes. Cook on low for about 8 hours until fork-tender, then shred and crisp under the broiler if you like.
