This copycat slow cooker carnitas recipe offers a delicious and affordable alternative to Chipotle that you can easily make at home. Get the flavor you love without the hefty price tag or the long line!
You can enjoy restaurant-quality carnitas with just a few simple ingredients and minimal effort. My slow cooker carnitas recipe is perfect for meal prep, as it allows you to cook a large batch in advance and enjoy it throughout the week.
Whether you’re packing it for lunch, serving it in tacos, or making burritos, these carnitas will satisfy your cravings and leave you wanting more. Think juicy, tender pork that’s been slow-cooked all day, then crisped up under the broiler for that signature Chipotle crunch.
The slow cooking process helps to tenderize the pork, resulting in a juicy and flavorful dish. But the real magic of this recipe is its simplicity. It’s a true set-it-and-forget-it recipe and so much more affordable than taking the family to Chipotle!
In this post, I’ll cover everything you need to know to make carnitas, from the essential ingredients to the simple step-by-step instructions. Plus, I’ll share my favorite serving ideas and storage tips so you can enjoy your carnitas in all sorts of creative ways.
If you are looking for more easy copycat recipes I’ve got you covered! Try slow cooker Chipotle barbacoa, Panera cheddar broccoli soup, or Panda Express beef and broccoli.
Ingredient Notes
For exact amounts needed see the recipe card below
- Boneless pork roast: I use pork shoulder or pork loin.
- Chicken stock
- Seasoning: Sugar, salt, pepper, bay leaves, dried thyme, and rosemary.
How to Make Slow Cooker Carnitas
- Put your pork roast in the slow cooker with the chicken stock and all the spices.
- Put the lid on and let it cook on low for 6 hours or high for 4 hours.
- Once the pork is fall-apart tender, shred it right in the slow cooker using two forks.
- You can crisp it up if you want. Transfer the shredded pork onto a sheet pan using tongs or a slotted spoon. Pop it under the broiler for a few minutes until it gets nice and crispy around the edges.
Serving Ideas
Now that you’ve made a big batch of delicious carnitas, it’s time to pretend you’re running a Chipotle. I always sprinkle my carnitas with cilantro and add lime wedges for a little citrus flavor.
Then, grab a large flour tortilla and fill it with carnitas, Chipotle Cilantro Rice, black beans, cheese, and all your favorite toppings. Wrap it up tight and enjoy.
Or make a burrito bowl with cilantro rice, black beans, and guacamole. Carnitas are also excellent in tacos. Add diced onion, fresh cilantro, your favorite salsa, and a squeeze of lime.
No matter how you choose to serve your carnitas, one thing’s certain – they will be a hit with your family and friends!
How to Store
Transfer the carnitas to an airtight container or zip-top bag. Squeeze out as much air as possible before sealing. Leftovers can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, transfer the desired amount of carnitas to a skillet or microwave-safe dish and heat until warmed through. If the carnitas seem a little dry, add a splash of water or chicken broth to help moisten them.
Tips
Be sure to check out the step by step instructions
- Don’t trim the fat off the pork. The fat is what keeps the pork moist and flavorful during the long cooking process.
- Speaking of fat, pork shoulder has much more fat than pork loin. I usually go for pork loin, but you might prefer the juicier pork shoulder.
- If you can find juniper berries, use them instead of the rosemary sprigs.
- Once you’ve shredded the pork, you’ll have a flavorful broth in the bottom of the slow cooker. Don’t toss it out! Strain it and use it to moisten the carnitas if they seem a little dry.
- You don’t have to broil your carnitas after shredding them, but I highly recommend it! Broiling the carnitas for a few minutes helps crisp the edges and adds an extra layer of flavor.
- I like to wrap my burritos in foil. It keeps them warm and makes them more portable. Plus, it helps contain the fillings and makes them less messy.
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Copycat Slow Cooker Chipotle Carnitas Recipe
Ingredients
- 3-4 pound boneless pork roast
- 2 cups chicken stock
- 1 tablespoon white sugar
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 bay leaves
- 1 teaspoon dried thyme
- 3 sprigs rosemary
Instructions
- Put the pork roast and chicken broth in your slow cooker.3-4 pound boneless pork roast, 2 cups chicken stock
- Place all the spices on top of the pork.2 teaspoons salt, 2 teaspoons pepper, 3 bay leaves, 1 teaspoon dried thyme, 3 sprigs rosemary, 1 tablespoon white sugar
- Cover and cook on low 6 hours or high 4 hours.
- Once tender and falling apart, shred the pork.
- If you prefer a crispier texture, put the shredded pork on a baking sheet and broil for 3 minutes to crisp it up.
- Garnish with cilantro and lime wedges if desired.
- It is used to make burritos, tacos, and burrito bowls.
Notes
- Don’t trim the fat off the pork. The fat is what keeps the pork moist and flavorful during the long cooking process.
- Speaking of fat, pork shoulder has much more fat than pork loin. I usually go for pork loin, but you might prefer the juicier pork shoulder.
- If you can find juniper berries, use them instead of the rosemary sprigs.
- You don’t have to broil your carnitas after shredding them, but I highly recommend it! Broiling the carnitas for a few minutes helps crisp the edges and adds an extra layer of flavor.
- I like to wrap my burritos in foil. It keeps them warm and makes them more portable. Plus, it helps contain the fillings and makes them less messy.
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Nutrition Information
Nutrition facts are estimates.
