Chipotle Carnitas Recipe (Copycat Slow-Cooked)

Here is something that surprised me the first time I researched Chipotle’s carnitas recipe: unlike almost every other Mexican carnitas you will find, Chipotle’s version contains no chili peppers whatsoever. No dried chiles, no adobo, no chipotle spice (despite the restaurant name). Instead they use an herb-forward braise with juniper berries, fresh thyme, bay leaves, and garlic. The result is a totally different flavor profile from their steak or chicken – cleaner, more aromatic, almost Northern European in its herb combination. I was skeptical the first time I tested this at home. By the time I lifted the lid of my slow cooker 8 hours later and smelled that incredible combination of roasted pork fat and juniper, I was completely converted. The broiling step at the end is not optional – those crispy bits are everything.

The beauty of this recipe is almost entirely hands-off time. You spend 15 minutes prepping and then the slow cooker does 8 hours of work while you live your life. Make this on a Sunday and you will have incredibly tender, flavor-packed pork for bowls, tacos, and quesadillas all week long. The hardest part is finding juniper berries – look in the spice aisle or order online, they are worth it.

Why You’ll Love This Recipe

• Chipotle’s carnitas is unique among Mexican carnitas because it is herb-based with juniper berries and thyme rather than chili-forward – the flavor is complex and unlike anything you can buy in a jar
• The slow cooker does all the real work so you can set it in the morning and come home to perfectly tender pork ready to serve
• One batch makes 8 generous servings that keep well all week, making this one of the best meal prep proteins you can make
• The broiling step creates crispy, caramelized edges on the shredded pork that add incredible texture contrast to the soft interior
• The recipe is naturally gluten-free and dairy-free, making it suitable for nearly any dietary restriction at the table

About This Multi-Brand Favorite

Chipotle’s carnitas has a distinctive recipe that sets it apart from traditional Mexican carnitas, which are typically made with lard-braised pork seasoned with chili peppers, garlic, and citrus. Chipotle partnered with celebrity chef Nate Appleman to develop their carnitas recipe, and the result leans heavily on herbs commonly associated with European and especially Mediterranean braising traditions: juniper berries, thyme, bay leaves, and oregano. This herb combination gives the pork a cleaner, more aromatic quality compared to the bold chili heat of their steak or chicken. The pork shoulder is slow-cooked until it becomes extraordinarily tender, then shredded and crisped slightly before serving. In 2015, Chipotle temporarily removed carnitas from many of their locations due to a supply chain issue with their humanely raised pork supplier, demonstrating how seriously they take their sourcing standards. The dish returned to wide availability after they found compliant suppliers.

Ingredients

For the Pork

• 3-4 lb pork shoulder (bone-in or boneless), cut into 3-4 large chunks
• 1 tablespoon dried juniper berries, lightly crushed
• 4-5 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 3-4 bay leaves
• 6 garlic cloves, smashed
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1.5 teaspoons kosher salt
• 1 teaspoon dried oregano
• 2 tablespoons vegetable oil (for searing)

Braising Liquid

• 1 cup water or chicken broth
• 3-4 bay leaves
• 6 garlic cloves, smashed
• 1 tablespoon juniper berries, crushed
• 4-5 fresh thyme sprigs
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Serving

• White onion, finely diced
• Fresh cilantro, roughly chopped
• Lime wedges

Ingredient Substitutions

• Instant Pot or pressure cooker instead of slow cooker – cook on high pressure for 90 minutes for the same result in a fraction of the time
• Pork butt is the same cut as pork shoulder with slightly different names depending on your butcher – use either interchangeably
• Dried thyme (1 teaspoon) instead of fresh thyme (4-5 sprigs) – the dried version works well in long braises
• A small splash of gin (1 tablespoon) can approximate the juniper berry flavor if you cannot find the dried berries
• Dutch oven in a 300 degree F oven for 3.5 to 4 hours instead of a slow cooker for oven-braised carnitas

Equipment You’ll Need

• Slow cooker (6-quart or larger)
• Large heavy skillet or Dutch oven (for searing)
• Two forks (for shredding the pork)
• Rimmed baking sheet (for broiling step)
• Mortar and pestle or the bottom of a heavy pan (for crushing juniper berries)
• Tongs for handling the hot pork

Step-by-Step Instructions

1. Season and Sear the Pork. Cut the pork shoulder into 3-4 large chunks if it is not already portioned. Mix together salt, pepper, cumin, and dried oregano and rub all over the pork pieces on every surface. Heat vegetable oil in a large heavy skillet over medium-high heat until shimmering. Working in batches, sear the pork pieces without moving them for 3-4 minutes per side until deeply golden brown on all sides. Do not rush this step – the sear builds a flavorful crust and adds color to the finished carnitas. Transfer seared pork to the slow cooker.
2. Build the Braising Liquid. Lightly crush the juniper berries using the bottom of a heavy pan or a mortar and pestle – you just want to crack them open so they release their oils, not grind them to powder. Add the crushed juniper berries to the slow cooker with the pork. Pour in chicken broth or water. Add smashed garlic cloves, thyme sprigs, bay leaves, dried oregano, salt, and pepper. The liquid should come about 1/3 of the way up the pork – these are braised, not boiled, so you want the pork sitting in a shallow pool of aromatic liquid rather than submerged.
3. Slow Cook Until Tender. Set your slow cooker to LOW and cook for 8 hours, or HIGH for 4.5 to 5 hours. Do not lift the lid during cooking – each time you open it you release steam and add 20-30 minutes to your cook time. The pork is done when it is completely tender and falls apart easily when pressed with a fork. The meat should essentially melt when you try to pick it up. If it still has any resistance, close the lid and cook another hour.
4. Shred the Pork. Remove the cooked pork from the slow cooker and transfer to a large cutting board or bowl. Use two forks to shred the meat, pulling it apart into irregular pieces. Discard any large pieces of fat, the bay leaves, thyme stems, and any bones if you used bone-in shoulder. The meat should shred very easily – you should be able to pull it apart with minimal effort. Save about 1/2 cup of the braising liquid from the slow cooker and drizzle it over the shredded pork to keep it moist.
5. Broil for Crispy Edges. This step is what makes the difference between good carnitas and great carnitas. Spread the shredded pork in an even layer on a rimmed baking sheet. Do not crowd the pan or the steam will prevent crisping. Place under the broiler on the top rack and broil for 4-6 minutes until the edges of the pork start to darken and crisp up. Watch closely because it can go from perfect to burnt very quickly. Drizzle with a spoonful of reserved braising liquid halfway through broiling if the pork looks dry.
6. Rest and Serve. Remove the carnitas from the broiler and let it rest for 2-3 minutes. Taste and adjust salt as needed – the braising process concentrates flavors but you may need a touch more seasoning at the end. Serve in burrito bowls over cilantro lime rice with black or pinto beans, or in warm tortillas topped with diced white onion, fresh cilantro, and a squeeze of lime. The combination of soft, braised meat and crispy bits in each serving is the hallmark of great carnitas.

Pro Tips from My Kitchen

• Do not skip the searing step – browning the pork before it goes in the slow cooker adds a layer of savory, caramelized flavor that you simply cannot develop in liquid cooking alone
• Crushing rather than grinding the juniper berries is important: you want them cracked to release oils but still in recognizable pieces so you can pick them out before serving
• Save a cup of the braising liquid after cooking – it is incredibly flavorful and you can drizzle it over the shredded pork during the broiling step to keep it moist while still getting crispy edges
• Cook on LOW rather than HIGH in the slow cooker if you have the time: the lower, slower temperature breaks down collagen more gently and produces silkier, more tender shreds
• Bone-in pork shoulder produces slightly more flavor than boneless because the marrow from the bone enriches the braising liquid – if your butcher offers both, choose bone-in
• The carnitas actually gets better the next day after the flavors continue to meld – make it on Sunday and it will be even more delicious reheated for Monday and Tuesday meals

Recipe Variations

• Spicy Version: add 2 dried ancho chiles and 1 chipotle pepper in adobo to the braising liquid for a more traditional Mexican carnitas flavor with heat
• Orange Carnitas: add 1 cup fresh orange juice to the braising liquid and a strip of orange peel for a citrus-forward, traditional-style carnitas
• Instant Pot Version: sear the pork using the saute function, add braising ingredients, cook on high pressure for 90 minutes, then natural release 15 minutes before broiling
• Carnitas Tacos: serve in small warm corn tortillas with just onion, cilantro, and lime – the simplest and most traditional way to eat carnitas
• Carnitas Meal Prep Bowl: pair with cilantro lime rice, pinto beans, pickled red onions, and a chipotle crema for a restaurant-quality meal prep bowl that keeps 4 days

Common Mistakes to Avoid

• Using pork loin instead of pork shoulder – loin is too lean and will dry out completely over 8 hours of slow cooking; shoulder has the fat and connective tissue needed for tender, moist results
• Skipping the broiling step and serving straight from the slow cooker, which gives you soft but uniformly tender pork without the crispy, caramelized edges that make carnitas texturally interesting
• Adding too much liquid to the slow cooker – more than 1 cup of broth will boil the pork rather than braise it and you lose the concentrated, intense flavor that comes from low-liquid slow cooking
• Grinding the juniper berries instead of just cracking them, which releases too much intense resinous flavor and can make the carnitas taste medicinal rather than subtly herbaceous
• Not tasting and adjusting seasoning at the end of cooking – slow cooking mutes some flavors and you almost always need to add more salt and sometimes a squeeze of lime after shredding

What to Serve With This Dish

• Cilantro lime rice and pinto beans for a classic Chipotle-style bowl
• Warm flour or corn tortillas for traditional carnitas tacos
• Pickled red onions to cut through the richness of the fatty pork
• Fresh guacamole and tortilla chips as a starter or bowl topping
• A simple tomato and cucumber salad dressed with lime juice and salt to balance the richness

Storage Instructions

Refrigerator

Store carnitas in an airtight container with some of the reserved braising liquid poured over the top for up to 5 days. The liquid keeps the meat moist and prevents it from drying out in the fridge.

Freezer

Carnitas freezes exceptionally well for up to 4 months. Freeze in portion-sized zip-lock bags with a spoonful of braising liquid. Thaw overnight in the refrigerator and re-crisp under the broiler before serving.

How to Reheat

Reheat carnitas in a dry skillet over medium-high heat for 3-4 minutes, stirring occasionally, until heated through and the edges re-crisp. Alternatively, spread on a baking sheet and broil for 3-4 minutes. Avoid the microwave as it makes the pork soft and steamy.

Make Ahead

This is an ideal make-ahead recipe. Complete the full recipe including the broiling step, then refrigerate. The next day, the carnitas reheats beautifully in a skillet and is arguably more flavorful than fresh. Perfect for parties or weekly meal prep.

Nutrition Information

Per serving (estimated): 280 calories, 32g protein, 2g carbs, 16g fat (5g saturated), 0g fiber, 0g sugar, 490mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

Why does Chipotle’s carnitas taste different from other Mexican carnitas?

Chipotle’s carnitas recipe is intentionally different from traditional Mexican carnitas. While most Mexican carnitas are braised in lard or oil with dried chili peppers and citrus, Chipotle uses an herb-based braise with juniper berries, thyme, oregano, and bay leaves. This creates a cleaner, more aromatic flavor profile without chili heat. It is more similar to European braised pork than traditional Mexican preparations.

What are juniper berries and where do I find them?

Juniper berries are small, dark blue-purple berries from the juniper plant that have an earthy, pine-like, slightly resinous flavor. They are commonly used in European cooking, particularly in German and Scandinavian cuisine. Look for dried juniper berries in the spice aisle of specialty grocery stores, at stores like Whole Foods or Sprouts, or order online. They keep for years in a sealed jar.

Can I use pork butt instead of pork shoulder?

Yes, pork butt and pork shoulder are essentially the same cut with different names – both refer to the upper shoulder of the pig. Pork butt (also called Boston butt) tends to be slightly more rectangular and uniform, while shoulder can be more irregular in shape. Either works perfectly in this recipe. Both have the right amount of fat and connective tissue to break down into tender, shreddable carnitas.

How do I make this in an Instant Pot instead of a slow cooker?

Use the saute function to sear the seasoned pork pieces directly in the Instant Pot. Remove pork, deglaze the pot with a splash of broth, add all braising ingredients and the seared pork. Cook on high pressure for 90 minutes then allow a natural pressure release for 15 minutes before opening. Shred the pork, spread on a baking sheet, and broil for crispy edges exactly as in the main recipe. Total time drops from 8 hours to about 2 hours.

Is Chipotle’s carnitas recipe really vegetarian now?

Yes, Chipotle’s current carnitas recipe is vegetarian – it does not include bacon or any other animal products in the braising ingredients beyond the pork itself. Earlier versions of their recipe included bacon in the braising liquid, but they removed it and the current herb-based braise is pork plus vegetables, herbs, and water. This recipe reflects their current formulation.

Can I make carnitas in the oven instead of a slow cooker?

Absolutely. Use a Dutch oven with a tight-fitting lid. After searing the pork, add all braising ingredients, cover, and place in a 300 degree F oven for 3.5 to 4 hours until the pork shreds easily with a fork. The result is very similar to the slow cooker version. You can also do an initial 3-hour braise and then remove the lid for the last 30 minutes to brown the pork naturally in the oven without a separate broiling step.

Why is my carnitas dry even after cooking for 8 hours?

Dry carnitas usually means one of three things: you used too lean a cut (like pork loin instead of shoulder), you used too much liquid which boiled away and dried the meat out, or you cooked on HIGH for the full time instead of LOW. Pork shoulder needs its fat and collagen to stay moist. Also make sure to drizzle some of the braising liquid over the shredded meat before the broiling step.

How much does this recipe make and how should I store leftovers?

A 3-4 lb pork shoulder yields about 2 to 2.5 lbs of shredded carnitas after cooking, which is approximately 8 generous servings for burrito bowls or tacos. Store leftovers in an airtight container with a spoonful of braising liquid for up to 5 days in the refrigerator, or freeze for up to 4 months. The carnitas reheats very well in a skillet.

Do I have to sear the pork before slow cooking?

You do not have to, but you absolutely should. The sear creates the Maillard reaction – the browning of proteins and sugars on the surface of the meat that creates hundreds of new flavor compounds. Unseared carnitas cooked directly in a slow cooker is noticeably blander and paler than seared carnitas. The 10 extra minutes of searing time is completely worth the flavor payoff.

Can I add chili peppers to this recipe to make it spicier?

You can, but technically that would move you away from the Chipotle-style recipe toward a more traditional Mexican carnitas style. If you want more heat, add 2 dried ancho chiles (seeded and toasted) to the braising liquid, or add 1 chipotle pepper in adobo. This creates a hybrid style carnitas that has the herb-forward character of the Chipotle version plus some chili depth and heat.

What is the best way to serve carnitas in a bowl to mimic Chipotle?

Start with a base of cilantro lime rice, then add pinto or black beans to one side. Pile the broiled carnitas in the center. Top with fresh pico de gallo, sour cream, shredded Monterey Jack cheese, shredded romaine lettuce, and optionally corn salsa and guacamole. The contrast of hot carnitas and rice against cool lettuce and sour cream is essential to the Chipotle bowl experience.

Can I make this recipe with a smaller pork shoulder?

Yes, you can use a 2 lb pork shoulder and reduce the braising liquid to 3/4 cup. The cook time remains the same at 8 hours on LOW since the temperature is what determines doneness rather than the weight when using a slow cooker. A smaller batch will yield about 4-5 servings. Scale the seasonings proportionally – roughly 3/4 of the amounts listed in the recipe.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia