- Cuisine American
- Course Main
- Prep 20 min
- Cook 240 min
- Serves 8
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
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Oven thermometer — Most ovens run 25°F off — this tells you the actual temperature.
Instructions
- Preheat oven to 300°F.
- Mix together the seasoning rub ingredients. Cut the pork shoulder into 3–4 large chunks and coat all sides generously with the rub.
- 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.
- Add the onion to the Dutch oven and cook 2–3 minutes. Add the smashed garlic and cook 1 more minute.
- 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.
- Return the seared pork chunks to the pot, nestling them in the braising liquid. The liquid should come about halfway up the pork.
- 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.
- 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.
- 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.
- 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.
What can I use if I don't have dried chipotles?
Substitute with 1-2 canned chipotle peppers in adobo sauce, diced and adjusted to taste. For a smokier flavor, add a pinch of smoked paprika.
How long can I store leftovers, and can I freeze it?
Store in an airtight container in the fridge for up to 4 days. Freeze in portions for up to 2 months; reheat gently on the stovetop or in the oven.
Why is this version healthier than Chipotle's original?
It omits the restaurant's high-sodium brine and uses pasture-raised pork with natural fats. Clean aromatics like garlic and onion replace processed seasonings.
What’s a common mistake when slicing the pork?
Avoid slicing too thin, as it can make the meat dry. Cut against the grain into 1/4-inch slices for optimal tenderness and texture.
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