Chipotle-Style Carnitas

Fall-apart tender braised pork that replicates Chipotle's juniper-and-bay carnitas using pasture-raised pork shoulder, dried chipotles, and clean aromatics — without the restaurant's proprietary brine additives or conventional pork.

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Ingredients

  • 3.5 lbs pasture-raised bone-in pork shoulder (or 3 lbs boneless)
  • 2 tbsp avocado oil
  • FOR SEASONING RUB:
  • 1.5 tsp fine sea salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp cumin
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1/2 tsp smoked paprika
  • FOR BRAISING LIQUID:
  • 3 dried chipotle peppers (or 2 tbsp chipotle peppers in adobo, chopped)
  • 1 medium white onion, roughly chopped
  • 6 cloves garlic, smashed
  • 2 dried bay leaves
  • 6 dried juniper berries (lightly crushed — the Chipotle signature)
  • 3 sprigs fresh thyme (paired with the juniper — the other half of Chipotle's signature aromatics)
  • 1 cup fresh-squeezed orange juice (about 2 oranges)
  • 1/2 cup fresh-squeezed lime juice (about 4 limes)
  • 1/2 cup organic low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • FOR FINISHING:
  • Avocado oil, for crisping
  • Fine sea salt, to taste

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What you'll need

Instructions

  1. Preheat oven to 300°F.
  2. Mix together the seasoning rub ingredients. Cut the pork shoulder into 3–4 large chunks and coat all sides generously with the rub.
  3. Heat avocado oil in a large Dutch oven over medium-high heat. Sear the pork chunks in batches for 3–4 minutes per side until deeply browned on all surfaces. Remove and set aside.
  4. Add the onion to the Dutch oven and cook 2–3 minutes. Add the smashed garlic and cook 1 more minute.
  5. Add the chipotle peppers, bay leaves, juniper berries, thyme sprigs, orange juice, lime juice, chicken broth, and apple cider vinegar. Stir and bring to a simmer, scraping up the browned bits from the bottom.
  6. Return the seared pork chunks to the pot, nestling them in the braising liquid. The liquid should come about halfway up the pork.
  7. Cover tightly with a lid and braise in the oven for 3.5–4 hours until the pork is completely tender and falling apart when tested with a fork.
  8. Remove the pork from the braising liquid. Discard the bay leaves and thyme stems. Shred into rough chunks and large pieces using two forks — do not shred too fine; Chipotle's carnitas has some texture.
  9. For the signature crispy edges: heat a thin layer of avocado oil in a large skillet over medium-high heat. Add the shredded pork in a single layer (work in batches) and press down. Let cook undisturbed for 2–3 minutes until the bottom layer crisps and caramelizes. Season with sea salt.
  10. Serve in burritos, bowls, or tacos with fresh pico de gallo, cilantro, lime, and rice.

FAQ

Where do I find dried juniper berries?

Specialty spice shops, Whole Foods, and online retailers (Penzeys, Mountain Rose Herbs) carry food-grade juniper berries. They look like small dark-blue berries and have a piney, gin-like aroma. Use lightly crushed to release flavor.

Can I make this in an Instant Pot or slow cooker?

Yes — Instant Pot: pressure cook on HIGH for 70 minutes with natural release 15 minutes, then manual release. Slow cooker: cook on LOW for 8–10 hours or HIGH for 5–6 hours. Both work well. The oven-braised version gives slightly better bark on the pork during the crisping step.

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