Copycat Chipotle Carnitas
Make restaurant-quality Chipotle carnitas at home with this copycat recipe. Tender, crispy, and healthier than the original.
Ingredients
- 3 pounds pork shoulder, cut into 3-inch chunks
- 2 teaspoons dried oregano
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce from the can
- 1 medium onion, quartered
- 4 garlic cloves, smashed
- 1 cup low-sodium chicken broth
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil for crisping
- 0.5 teaspoon cumin seeds for garnish
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels and season all sides generously with dried oregano, cumin, smoked paprika, garlic powder, black pepper, and sea salt.
- 2
In a small bowl, combine the minced chipotle peppers with adobo sauce, creating a paste that will coat the meat.
- 3
Rub the chipotle-adobo paste evenly over all pork chunks, ensuring thorough coverage on every side.
- 4
Add the quartered onion, smashed garlic cloves, bay leaves, and chicken broth to your slow cooker or Dutch oven.
- 5
Place the seasoned pork chunks into the slow cooker, nestling them among the aromatics and ensuring the broth partially covers the meat.
- 6
Cover and cook on low heat for 8-10 hours in a slow cooker, or in a 300°F oven for 4-5 hours in a covered Dutch oven, until the pork is fall-apart tender.
- 7
Remove the pork from the cooking liquid and let it rest for 10 minutes, then shred it using two forks, discarding any large fat pieces.
- 8
Strain the cooking liquid through a fine mesh strainer, reserving 1 cup of the liquid and discarding the solids.
- 9
Return the shredded pork to the slow cooker with the reserved liquid and apple cider vinegar, stirring gently to combine.
- 10
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- 11
Working in batches, spread the carnitas in a single layer in the hot skillet and cook for 3-4 minutes per side until the edges are golden brown and crispy, stirring occasionally.
- 12
Transfer the crisped carnitas to a serving bowl and repeat with remaining batches.
- 13
Garnish with fresh cilantro, toasted cumin seeds, and serve immediately with lime wedges and your choice of toppings.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Pork shoulder with high fat content | Pork shoulder with visible fat trimmed to 0.25 inch | Reduces saturated fat and total calories while maintaining tenderness during slow cooking |
| Standard chicken broth | Low-sodium or homemade bone broth | Reduces sodium content by up to 60% while adding collagen and improving gut health with gelatin |
| 2 tablespoons adobo sauce | 1 tablespoon adobo sauce plus 1 tablespoon tomato paste | Reduces sodium and sugar while maintaining the smoky flavor and adding lycopene antioxidants |
| 1 tablespoon olive oil for crisping | 0.5 tablespoon olive oil plus cooking spray | Reduces overall fat intake while achieving the same crispy exterior through high-heat cooking technique |
| Regular onion | White onion plus 1 tablespoon balsamic vinegar | Adds deeper flavor complexity and polyphenol antioxidants that reduce inflammation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 520 |
| Total Fat | 24g |
| Saturated Fat | 8g |
| Cholesterol | 185mg |
| Sodium | 420mg |
| Carbohydrates | 4g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 66g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
