Pork Carnitas {Chipotle Copycat} – The Big Man’s World ®

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!

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. 

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. 

Originally updated May 2023, updated and republished July 2026