Love Chipotle’s carnitas? Now you can make them at home—super easy and just as delicious! This recipe gives you tender, juicy pork with smoky, citrusy flavors and just a hint of spice. The best part? Your crockpot does all the heavy lifting! This is perfect for tacos, burrito bowls, quesadillas, or even salads. Whether it’s a family dinner or meal prep for the week, you’re going to love how simple and versatile this dish is. Let’s get started!
What You’ll Need
Ingredients:
- 4 lbs pork shoulder (or pork butt), trimmed of excess fat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 tablespoon minced garlic (about 3 cloves)
- 1 yellow onion, roughly chopped
- 2-3 chipotle peppers in adobo sauce (adjust to your spice level)
- 1 cup chicken broth
- 1 orange (juice and zest)
- 1 lime (juice)
Pro Tips
- Crispy edges are key! After shredding the pork, broil it for a few minutes to get those golden-brown crispy bits, just like the restaurant version.
- If you’re cooking for kids or spice-sensitive eaters, start with just one chipotle pepper. You can always add more later!
- Use the juices from the crockpot to keep the pork moist and flavorful—drizzle it over the meat before serving.
- Double the recipe and freeze the extra carnitas for a quick dinner later.
- For an even smokier flavor, add a touch of liquid smoke.
Tools Needed
- Crockpot
- Cutting board
- Sharp knife
- Citrus juicer (optional)
- Forks or tongs (for shredding)
- Baking sheet (if broiling for crispy edges)
Substitutions and Variations
- Pork substitute: Swap pork shoulder with pork loin for a leaner option (though it won’t be as tender).
- Broth substitute: Use beef or vegetable broth if you’re out of chicken broth.
- No chipotle peppers? Substitute with smoked paprika or add a splash of barbecue sauce for smoky flavor.
- Add more spice: Toss in cayenne pepper or crushed red pepper for extra heat.
- Citrus twist: Add grapefruit juice instead of orange for a slightly tangier flavor.
Make-Ahead Tips
- Prep all the ingredients the night before. Season the pork, chop the onion, and juice the orange and lime so it’s all ready to toss in the crockpot in the morning.
- Cook the carnitas ahead of time, shred it, and store it with the juices in the fridge. When ready to serve, just reheat and crisp it in the oven.
Instructions
1. Prep the Pork
Rub the pork shoulder with salt, black pepper, cumin, oregano, and smoked paprika.
2. Add Ingredients to Crockpot
Place the seasoned pork into the crockpot. Add garlic, chopped onion, chipotle peppers, chicken broth, orange juice, orange zest, and lime juice.
3. Cook
Cover and cook on low for 8 hours or high for 5-6 hours, until the pork is fall-apart tender.
4. Shred the Pork
Remove the pork from the crockpot and place it on a cutting board. Use two forks to shred it into bite-sized pieces.
5. Crisp It Up (Optional)
For crispy edges, spread the shredded pork on a baking sheet, drizzle with some of the crockpot juices, and broil for 3-5 minutes until golden and crisp.
6. Serve
Serve the carnitas with warm tortillas, lime wedges, diced onions, fresh cilantro, and your favorite toppings like salsa or guacamole.
Leftovers and Storage
- Fridge: Store in an airtight container with some of the juices for up to 4 days.
- Freezer: Freeze the carnitas in a freezer-safe bag with a little juice to keep it moist. Reheat in a skillet or microwave for a quick meal.
Conclusion
These Crockpot Chipotle Carnitas Copycat are so easy, so flavorful, and perfect for any meal. Whether you’re hosting taco night, meal prepping for the week, or just looking for a comforting dinner, this recipe is a winner. Let me know in the comments how it turned out for you, or if you have any questions—I’d love to hear from you! 🌮
