This Chipotle carnitas recipe is a remake of the restaurant favorite that features pork roast slow cooked with a variety of spices until tender. An easy dish that works perfectly as a filling for enchiladas, burrito bowls, tacos and more!
Course Main Cuisine Mexican
Prep Time 10 minutes minutes 8 hours hours Total Time 8 hours hours 10 minutes minutes
Calories 321 kcal
1 tablespoon vegetable oil 1 tablespoon kosher salt 1 teaspoon black pepper 4 pounds pork roast such as pork shoulder or pork butt 1 cup chicken broth 2 bay leaves 2 teaspoons fresh thyme leaves 2 teaspoons juniper berries
Heat the oil in a large pot over medium high heat. Season the pork roast with the salt and pepper. Place the pork in the pot. Cook on both sides for 4-5 minutes or until golden brown. Transfer the pork to a slow cooker. Add the chicken broth, bay leaves, thyme and juniper berries. Cover and cook for 8 hours on low heat. Uncover the slow cooker and discard the juniper berries and bay leaves. Shred the pork in the slow cooker with two forks. Serve as-is, or place the shredded pork on a sheet pan lined with cooking spray. Spoon 1/4 cup of the cooking liquid over the pork. Broil for 3-4 minutes or until the pork pieces have crispy edges.
Calories: 321 kcal | Carbohydrates: 1 g | Protein: 51 g | Fat: 11 g | Saturated Fat: 4 g | Cholesterol: 143 mg | Sodium: 1091 mg | Potassium: 878 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 27 IU | Vitamin C: 3 mg | Calcium: 17 mg | Iron: 1 mg