Chipotle Pork Carnitas
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Chipotle’s pork carnitas are one of my family’s favorite orders, so I had to recreate them at home. They’re slow-roasted until fork-tender and finished with crispy, caramelized edges.
Chipotle inspired my pork carnitas recipe
Chipotle’s pork carnitas are one of my favorite menu items, so I had to recreate them at home. I started with the spice blend my family has always used for slow-roasted pork, then tweaked it until it had that smoky, savory flavor I love from Chipotle.
I slow-roast the pork until it’s juicy enough to shred with a fork, then my partner and I pile it into tacos, burritos, bowls, or even meal-prep lunches for the week. Here’s why I love making it:
- Tender, juicy, and with crispy bits. Just like any good carnitas should be.
- Mostly hands-off. After a quick sear, the oven does almost all the work.
- Three cooking methods. I’ve tested this recipe in the oven, slow cooker, and Instant Pot, but the oven version is still my favorite.
Let’s make this together now!
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Pork shoulder. This is always my first choice because the extra fat keeps the meat juicy and tender as it slow roasts. Pork butt works just as well if that’s what you can find.
- Taco seasoning. Either make your own or use a store-bought blend.
- Onion and garlic. These add a savory base that flavors the pork as it cooks low and slow.
- Salsa. My shortcut ingredient for adding moisture and extra flavor. I usually use a chunky tomato salsa, but any mild or medium salsa works well.
- Beef broth. I prefer beef broth because it gives the cooking liquid a richer flavor, though I’ve made this with chicken broth plenty of times with great results.
- Olive oil. For searing the pork before it goes into the oven. Don’t skip this step- it adds plenty of flavor to the finished carnitas.
- Bay leaves. They add a subtle aroma while the pork cooks. Just remember to remove them before shredding the meat.
- Cilantro. I always finish the carnitas with plenty of fresh cilantro for a pop of freshness before serving.
How to make chipotle carnitas
Step 1- Preheat the oven and season the pork.
Step 2- Add the pork to a hot, well-oiled skillet. Sear on all sides until brown.
Step 3- Assemble. Place the pork in a Dutch oven and pour the remaining ingredients on top.
Step 4- Roast. Cover the dish with foil and cook until fork-tender. Let the pork rest for 5 minutes before serving. Then, shred and serve as desired.
Alternative cooking methods
If you’d rather not use the oven, I also tested the slow cooker and Instant Pot. Here’s how:
Instant Pot method: Season the pork and sear it on the ‘Sauté’ setting in the Instant Pot. Remove the pork from the pot and sauté the onion and garlic. Add the pork, along with the remaining ingredients, to the pot. Cook on ‘High Pressure’ for 1 hour, then naturally release the pressure for 10-15 minutes.
Slow cooker method: Season the pork, then sauté in a skillet on the stovetop. Place it in the slow cooker and sauté the onions and garlic. Add the onions, garlic, and the remaining ingredients to the slow cooker and put the lid on. Cook on ‘High’ for 2-4 hours or ‘Low’ for 6-8 hours.
Arman’s tips for the best texture
- Don’t skip the sear. It only takes a few extra minutes, but browning the pork before it goes into the oven adds a deeper, richer flavor to the finished carnitas.
- Cook until it falls apart. Every pork shoulder is a little different, so don’t rely on the clock alone. It’s ready when you can easily shred it with two forks.
- Crisp up the shredded pork. Optional, but I do this most of the time. Spread the shredded pork on a baking dish and broil it for a few minutes, or crisp up individual portions in a hot skillet until the edges are golden.
More Chipotle copycat recipes
Chipotle Pork Carnitas
Video
Ingredients
- 4 pounds pork shoulder boneless
- 1 ounce taco seasoning 28g
- 2 tablespoons olive oil
- 1 large onion sliced
- 6 cloves garlic minced
- 1/2 cup salsa
- 1/2 cup beef broth
- 6 large bay leaves
Instructions
- Preheat the oven to 140C/275F. Rub the taco seasoning all over the pork, ensuring all the exterior is coated.
- Add the oil to a large skillet or deep pot and place over medium heat. Once hot, add the pork and cook on all sides until brown.
- Transfer the seared pork to a large baking dish. Top with the onion, garlic, salsa, and bay leaves, and drizzle the broth.
- Cover the baking dish with tin foil and cook for 6 hours.
- Remove from the oven, discard the bay leaves, and let it sit for 5 minutes before shredding. For extra crispy bits, add the shredded pork back to the oven and broil for 3-4 minutes.
Notes
Nutrition
Originally updated May 2023, updated and republished July 2026
Can you use chicken instead of pork?
Hi Maria- If you want Mexican style chicken, I suggest my chicken al pastor or chicken tinga instead.
The jump to recipe did not work. I wanted to try but couldn’t find the ingredients.
Hi Andria- sorry it wasn’t working for you- have you cleared caches and tried again? You can always just scroll down and the recipe card is there 🙂
I bought all ingredients when I saw this Mexican dish really. Just sont have taco. Is that a problem?
This is hands down the best carnitas recipe I’ve ever tasted!
Great recipe!! So easy and my picky son loved it!! He said it’s better than Chipotle’s carnitas!
LOVE that!!!!
Hi! What is the amount for the packet taco seasoning if I use your recipe for the taco seasoning mix?
Hi! It is one ounce 🙂
Absolutely delish! I modified the recipe to be cooked in an instant pot, so I doubled the broth and used 3/4 cup salsa. It is SO good!
Can I make this with pork tenderloin?
I’d be wary of doing that as tenderloin is quite lean.
It was so good everyone in the family loved them.
Can I do this in the slow cooker?
I don’t see why not 🙂
Thank you for all your recipes and the time you take to post them.