Easy Crispy Chipotle Copycat Carnitas Recipe
Tender, slow-cooked pork shoulder infused with smoky chipotle spices, finished with a crispy caramelized edge for the perfect carnitas experience.
- Prep Time: 25 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 25 minutes to 8 hours 25 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
- 2 to 3 chipotle peppers in adobo sauce, chopped finely
- 4 large garlic cloves, minced
- 1/2 cup fresh orange juice (120 ml)
- 2 tablespoons fresh lime juice (30 ml)
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 medium onion, quartered
- 1 cup low sodium chicken broth (240 ml)
- 2 tablespoons vegetable oil
Instructions
- Trim any large excess fat from the pork shoulder but keep the marbling. Pat it dry with paper towels. (10 minutes)
- In a bowl, mix chopped chipotle peppers, minced garlic, cumin, oregano, salt, and pepper. Add orange and lime juice and stir until thick paste forms. Rub all over pork shoulder. Let sit at least 15 minutes or up to overnight in fridge. (15 minutes to overnight)
- Place quartered onion and bay leaves at bottom of slow cooker or Dutch oven. Place rubbed pork shoulder on top. Pour chicken broth around pork (not over). Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours until fork-tender. (4-8 hours)
- Remove pork and shred with two forks, discarding large fat pieces and bay leaves. Spread shredded pork evenly on baking sheet or plate. (10 minutes)
- Heat vegetable oil in large skillet over medium-high heat. Add shredded pork in batches, pressing down slightly. Cook 5-7 minutes per side until edges are crispy and caramelized. Serve immediately or keep warm. (15-20 minutes)
Notes
For ultra-crispy bits, broil shredded pork on a rimmed baking sheet for 5 minutes before pan-frying. Avoid overcrowding the pan when crisping to prevent steaming. Use medium-high heat for best crisping results. Season again after shredding if needed. Pork tenderloin can be used for a leaner option but will be less crispy. Instant Pot can be used for faster cooking (60 minutes pressure cook).
Nutrition
- Serving Size: About 4 oz (113 g) p
- Calories: 320
- Fat: 22
- Carbohydrates: 2
- Protein: 28
Keywords: carnitas, chipotle carnitas, crispy pork, slow cooker carnitas, Mexican pork recipe, copycat Chipotle carnitas, easy carnitas recipe