Chipotle Pork Carnitas

My family adores this homemade Chipotle carnitas recipe. The meat is slow-cooked until shredded and packed with flavor. The meat melts in your mouth! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 1

Cook Time 6

Total Time 6 1

Servings servings

Calories 261kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Let the pork cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.

TO FREEZE: Freeze the cooled pork in a freezer safe container for up to 3 months. I like freezing it in individual portions for easy lunches and dinners.

TO REHEAT: Warm the pork in a covered skillet over medium-low heat or in a 300°F oven until heated through. If it looks a little dry, add a splash of the cooking juices, broth, or water to keep it moist.

Nutrition