Chipotle Carnitas
Infused with smoky chipotle peppers and tangy citrus juices, this Chipotle Carnitas recipe is a flavor-packed journey straight to the heart of Mexican cuisine. Tender, slow-cooked pork shoulder is seared to perfection, simmered in a bold combination of orange juice, lime juice, and savory chicken broth, then shredded and broiled to achieve irresistibly crispy edges. Aromatic garlic, cumin, and onions elevate the dish, while a touch of adobo sauce brings just the right amount of heat. Perfect for tacos, burritos, or rice bowls, this versatile recipe is sure to impress at your next gathering. With minimal prep and oven-broiling for added texture, it’s an easy yet authentic way to bring restaurant-quality carnitas to your table.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 4 cloves Garlic cloves, minced
- 1 cup Orange juice
- 0.25 cup Lime juice
- 1 cup Chicken broth
- 2 peppers Chipotle peppers in adobo sauce
- 2 leaves Bay leaves
- 3 tablespoons Vegetable oil
- 1 medium White onion, chopped
- 0.5 cup Fresh cilantro, chopped (for garnish)
Instructions
Trim the pork shoulder of excess fat and cut it into 3-inch chunks.
In a small bowl, combine salt, black pepper, and ground cumin. Rub this mixture evenly over the pork pieces.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the pork pieces in batches until browned on all sides, about 2-3 minutes per side. Remove the browned pork and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of oil into the same pot. Add chopped onion and minced garlic, cooking until fragrant and softened, about 3-4 minutes.
Deglaze the pot by adding orange juice, scraping the bottom to release any browned bits.
Add lime juice, chicken broth, chipotle peppers with 1 tablespoon of the adobo sauce, and bay leaves to the pot. Stir to combine.
Return the seared pork to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cover with a lid and cook for 2.5-3 hours, flipping the pork once halfway through, until the meat is tender and falling apart.
Once the pork is tender, remove it from the pot and shred it with two forks. Discard the bay leaves from the cooking liquid and skim off excess fat. Return the shredded pork to the pot and toss to coat in the flavorful sauce.
Preheat your oven broiler to high. Spread the shredded pork evenly on a baking sheet, drizzling some of the reserved cooking liquid over it to keep it moist. Broil for 5-7 minutes, or until the edges of the pork become crispy.
Serve the chipotle carnitas hot, garnished with fresh cilantro. Use for tacos, burritos, or serve over rice for a delicious meal.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.3 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
