Chipotle Carnitas

These slow-cooker chipotle carnitas provide an easy, hands-off way to cook for a crowd. The combination of tender pork and chipotle peppers is a match made in heaven, with the pepper’s spicy heat complementing the pork’s richness.

Although cooking carnitas takes hours, this recipe’s actual prep time is only 20 minutes. It’s a near-effortless way to feed a crowd, either on its own or with other Mexican recipes for a potluck.

Ingredients for Chipotle Carnitas

• Pork shoulder roast: Boneless pork shoulder roast is a tough yet flavorful cut of pork. It makes the best carnitas because it becomes tender and shreddable when cooked low and slow, like in a slow cooker.
• Chipotle pepper: Ground chipotle brings a smoky heat to the pork and its juices, providing the signature flavor to this chipotle carnitas recipe. If you can’t find the powder, you could substitute another ground smoked pepper (like ancho chiles) or smoked paprika. However, the flavor will be different.
• Chicken broth: Chicken broth is a flavorful cooking liquid that keeps the pork moist as it cooks.
• Cumin: The earthy, aromatic flavor of cumin helps ground the other seasonings and gives the pork an important flavor note.
• Onion and garlic: Onion and garlic infuse the pork and juices with their aromatic, savory characters.
• Limes: A splash of lime juice near the end of the cooking time brightens the pork’s flavors and offsets its richness. Limes also provide an attractive and functional garnish.
• Tostada shells: Tostada shells are a great way to turn the carnitas into a meal.
• Optional toppings: Refried beans, salsa, sour cream, shredded lettuce, sliced avocado, crumbled queso fresco and minced fresh cilantro are excellent accompaniments for the carnitas. These toppings work whether you serve the carnitas as tostadas or tacos, burritos, salads or rice bowls.

Directions

Step 1: Slow-cook the pork

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Pour the broth into a 5-quart slow cooker. Mix the chipotle, cumin and salt, and rub it evenly over all sides of the pork roast. Place the pork in the slow cooker, and add the onion and garlic. Cook the pork, covered, on low for 8 to 10 hours, until the meat is tender.

Step 2: Shred the meat

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Remove the pork from the slow cooker and let it cool slightly. Strain the cooking juices, reserving the garlic cloves and discarding the onion. Skim the fat from the cooking juices. Mash the garlic with a fork, and shred the pork with two forks.

Step 3: Finish the carnitas

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Return the cooking juices, mashed garlic and pork to the slow cooker. Squeeze the lime juice over the pork. Stir to combine and heat the pork through.

Editor’s Tip: You can squeeze the juice from one or two limes, depending on how much acidity you like in your carnitas.

Step 4: Assemble the tostadas

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Layer the tostada shells with the pork mixture and add toppings as desired. Serve with lime wedges.

Editor’s Tip: Use a slotted spoon or tongs when adding the pork to the tostada shells. If you include too much liquid, the tostadas will become soggy.

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Chipotle Carnitas Variations

• Change the meat: Pork carnitas are wonderful, but you could turn this recipe into beef carnitas using a boneless chuck roast. Lamb and goat work just as well, if you want to go there. Even a tough cut of venison will work, though venison is leaner and you may need to shorten the cooking time to keep it from becoming dry.
• Use different citrus: Limes pair well with Mexican-inspired dishes, but they’re not the only option. Oranges and lemons are equally good, if less obvious. You can squeeze the juice over the pork, as with the limes, or add the sliced fruit to your slow cooker for the last two to three hours. Either way, the change of citrus results in equally tasty carnitas.
• Give them a quick sear: Traditionally, carnitas are seared after cooking, creating a delightful contrast between the crisp exterior and lush, soft interior. To recreate that texture, shred the roast into larger strips, aiming for 1/2- to 1-inch pieces. Pat the pork dry with a paper towel. Heat some oil or lard in a cast iron or other heavy skillet over medium-high heat. Working in batches, sear the carnitas on both sides until browned and crispy.

How to Store Chipotle Carnitas

Any leftover carnitas should be packed into airtight containers and stored in the refrigerator. To keep the meat from drying out, we recommend storing the meat and juices in the same container.

How long do chipotle carnitas last?

Chipotle carnitas will last up to four days in the refrigerator or up to three months in the freezer.

Can you freeze chipotle carnitas?

To freeze chipotle carnitas, divide the meat and juices into meal-sized portions. Package the portions into freezer-safe containers and store them in the freezer for up to three months. Thaw the carnitas in the refrigerator overnight.

Can you make chipotle carnitas ahead of time?

Carnitas have a long cooking time, so you can absolutely make the recipe ahead of time. Making it a day ahead of time also allows the flavors to mature and develop. Just be sure to cool the pork rapidly after cooking and refrigerate it as soon as possible in the interest of food safety.

Chipotle Carnitas Tips

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What other seasonings can you use to make this chipotle carnitas recipe?

This recipe keeps the seasoning simple with just chipotle and cumin, but you can add other regional flavors as desired. You could play around with other kinds of ground chiles as a starting point. Ancho chiles, for example, have an earthy flavor and a lighter smokiness than chipotles. You might also cut a fresh Anaheim or poblano chile into strips and add them to the slow cooker to flavor the meat. Or, skip the chipotle and cumin and use your favorite chili seasoning or southwestern seasoning mix.

Can you use a pressure cooker to make carnitas with chipotle peppers?

You can certainly make carnitas in a pressure cooker, though you’ll need to make a few adjustments. Your best bet is to dice the pork into cubes and follow the directions given in our pressure cooker carnitas recipe. The recipe is written for an Instant Pot or electric pressure cooker, but you can also use a stovetop pressure cooker if that’s what you have.

What are the best ways to use carnitas?

Tostadas are a good starting point for carnitas, but there are several other options. Try adding carnitas to pork burritos or bowl recipes, using them to fill tacos, or rolling them in tortillas to make pan-fried taquitos or flautas. You could also add them to carnitas huevos rancheros, serve them on a soft bun for pulled pork sandwiches or use them to top a salad. The possibilities are endless!