This Slow Cooker Chipotle Carnitas are smoky, juicy, tasty and totally irresistible! Perfect for Family Style Taco Bar Night.
EASY CHIPOTLE CARNITAS RECIPE
Oh my goodness…These Slow Cooker Chipotle Carnitas are to die for! Perfectly seasoned pork that is slow-cooked until it is melt-in-your-mouth tender then pulled apart with forks and finally crisped up in the oven to golden perfection.
This Chipotle Carnitas recipe is extremely easy to make and perfect for many purposes, such as family-style Taco-Bar, freezer meal, or meal prep.
So what are carnitas?
Carnitas is essentially the Mexican version of pulled pork, but you crisp up the meat afterward, unlike pulled pork. It is definitely worth doing the extra step and crisping up your pork because it is absolutely delicious!
This chipotle carnitas recipe is a spin-off of traditional carnitas. We cook it up with chipotle peppers in adobo sauce to give it that distinctive smoky flavor that’ll have you scraping out the very last piece of pork out of your bowl.
INGREDIENTS YOU’LL NEED
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Pork shoulder
- Chipotle peppers in adobo sauce
- Garlic cloves
- Limes
- Orange
- Chicken broth
- Spices: oregano, onion powder, cumin, salt, black pepper
- Bay leaves
- Vegetable oil
- Fresh cilantro to garnish
STEP-BY-STEP RECIPE PHOTO TUTORIAL
Detailed instructions are included in the printable recipe below (scroll down). Here’s how to make Slow Cooker Chipotle Carnitas.
1 – PREPARE THE SAUCE
Place garlic, lime juice, oil, salt, black pepper, oregano, onion powder, cumin, peppers, and adobo sauce in a small food processor. Pulse until well combined and a paste is formed.
2 – PREPARE THE PORK
Rub the pork shoulder with the chipotle paste, rubbing it thoroughly on all sides. I used gloves to rub the pork, but if you don’t have gloves available, wash hands with soap and water after handling raw pork.
3 – COOK THE PORK
Place orange juice, chicken broth, bay leaves, and seasoned pork shoulder into a slow cooker. Cook for 8 hours on low or 4 hours on high, until internal temperature reaches 145 °F on a food thermometer. The pork should be so tender that meat falls apart easily.
4 – SHRED THE MEAT
Remove pork from slow cooker and shred the meat using two forks, removing excess fat. Taste and adjust seasoning if needed.
5 – CRISP UP THE CARNITAS
You can crisp up carnitas in the oven or on the stove:
- Oven: Preheat the oven to 450 ºF and position one of the oven racks into the center of the oven. Line a baking pan with foil for easy cleanup later, if desired. Spread pork into an even layer. Add ¼ – ½ cup of the cooking liquid to the shredded pork to moisten. Bake pork for 5 – 10 minutes, or until it reaches the desired crispiness level.
- Stove: Heat about 1 tablespoon of oil in a nonstick pan or cast-iron skillet over high heat. When the oil is hot, add pork in batches and sear until just crisp. Add about 1/4 cup of the cooking liquid and continue cooking until the liquid reduces down and the meat is nice and crispy.
QUICK RECIPE NOTES
- Don’t have a slow cooker? Make this chipotle carnitas recipe in an Instant Pot. Simply add all the ingredients to the Instant Pot and pressure cook for 30 minutes on high pressure. Natural pressure release for 10 minutes before quick releasing and shredding the pork. Continue to crisp up the carnitas as instructed.
- This recipe only calls for 2 to 3 chipotle peppers and 2 tablespoons of the sauce. If you do not have immediate plans to use the rest of the can, you can freeze the leftover peppers and adobo sauce for the next time you plan on making this carnitas recipe.
- Be sure not to open your slow cooker while it is cooking. Opening the slow cooker will release the steam that your slow cooker worked long and hard to build up. With the steam released, you’ll have to increase the time spent cooking as it has to rebuild all that lost steam!
- When crisping up the shredded pork in the oven, I suggest trying to get the meat in a single layer as evenly as possible, so each piece of pork can crisp up evenly. Crisp up the carnitas in two batches if necessary. When ready to crisp up the carnitas, do not forget to add the liquid; this helps prevent the carnitas from drying out.
HOW DO YOU KNOW WHEN THE PORK IS DONE?
Use a food thermometer! Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness.
MEAT MINIMUM INTERNAL TEMPERATURES:
- Beef, pork, veal, and lamb 145 ºF with a three-minute “rest time” (roast, steaks, and chops) after removal from the heat source.
- Ground meats 160 ºF.
- Poultry (whole, parts, or ground) 165 ºF.
WHAT IS THE BEST CUT OF PORK TO MAKE CARNITAS?
The best meat for carnitas is pork shoulder or pork butt. It is important to highlight that pork shoulder or butt are the same thing, a cut of meat from the same section of the pig: the shoulder. These cuts of pork have a high-fat content which makes for more delicious tasting carnitas. Other names you might see this cut of the pork labeled as Boston butt, Boston shoulder, Boston butt roast, or shoulder roast.
STORING AND REHEATING LEFTOVERS
I love making extra so we can have leftovers to enjoy for later. There’s no extra work to double the recipe, so it’s worth making extra. Here’s how to store the extra servings of crispy shredded pork.
LEFTOVERS
This slow cooker carnitas recipe keeps great in the fridge for up to 4 to 5 days in an airtight container. To keep them moist and juicy, store the carnitas with the cooking liquid. When you’re ready to enjoy, heat it in the microwave or over the stovetop until heated through.
FREEZER
This chipotle carnitas recipe is freezer-friendly. Once the pork has cooled, transfer the crispy shredded pork to an airtight freezer-safe container or bag. I suggest freezing it in portions so you can pull out just the carnitas you needed. Freeze for up to 3 months. Thaw in the fridge the night before and reheat until heated through.
HOW TO TURN CARNITAS INTO AN EASY FAMILY STYLE TACO BAR
These carnitas are absolutely perfect for when we want to have a taco night. It’s not a secret that tacos are one of our favorite foods. They are not only delicious, but they are adaptable to the tastes of all family members, including my picky eaters. So, when it’s taco bar night I make sure to have everyone’s fave.
MY TACO BAR INGREDIENTS
- Flour tortillas and/or corn tortillas
- Sliced avocado
- Finely sliced red onions
- Sliced jalapeño
- Diced pineapple
- Diced tomatoes
- Charred corn
- Crumbed queso fresco
- Sour cream
- Salsa verde
- Lime wedges
MORE TACO MEAT RECIPES YOU’LL LOVE…
- Slow Cooker Spicy Pork Carnitas
- Instant Pot Crispy Pork Carnitas
- Easy Ground Beef for Tacos Recipe
- Easy Grilled Hawaiian Chicken Skewers
- Instant Pot Mojo Chicken
- Easy Sheet Pan Beef Fajitas
- Easy Honey Chipotle Grilled Shrimp
Slow Cooker Chipotle Carnitas
Ingredients
- 6 garlic cloves, minced
- ¼ cup (60 ml) lime juice (about 2 limes)
- 2 tablespoons (30 ml) vegetable oil
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 teaspoons oregano
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 – 3 individual chipotle peppers from a can of Chipotle peppers in adobo sauce
- 2 tablespoons of the adobo sauce from a can of chipotles in adobo
- 3 – 4 lbs. ( 1.3 – 1.8 kg) skinless boneless pork shoulder (excess fat trimmed)
- 1/4 cup (60 ml) orange juice (about 1 orange)
- 1 cup (240 ml) chicken broth
- 2 bay leaves
- Fresh cilantro, chopped to garnish
For the Taco Bar:
- Flour tortillas and/or corn tortillas
- Sliced avocado
- Finely sliced red onions
- Sliced jalapeño
- Diced pineapple
- Diced tomatoes
- Charred corn
- Crumbed queso fresco
- Sour cream
- Salsa verde
- Lime wedges
Instructions
Chipotle Carnitas:
- Place garlic, lime juice, oil, salt, black pepper, oregano, onion powder, cumin, peppers, and adobo sauce in a small food processor. Pulse until well combined, and a paste is formed.
- Rub the pork shoulder with the chipotle paste, rubbing it thoroughly on all sides. I used gloves to rub the pork, but if you don't have gloves available, wash hands with soap and water after handling raw pork.
- Place orange juice, chicken broth, bay leaves, and seasoned pork shoulder into a slow cooker. Cook for 8 hours on low or 4 hours on high, until internal temperature reaches 145 °F on a food thermometer. The pork should be so tender that meat falls apart easily.
- Remove pork from slow cooker and shred the meat using two forks, removing excess fat. Taste and adjust seasoning if needed.
- Heat oven to broil. Line one baking sheet with foil and spray with cooking oil.
- Place carnitas onto a baking sheet with a cup or so of the juices and broil until most pork looks golden, crisp, and crusted, about 4 minutes. Remove from oven.
- Garnish carnitas with chopped cilantro, if desired.
Taco Bar:
- Just before serving, heat your tortillas. Stack warm tortillas in a dish towel to keep them hot for longer.
- Place chipotle carnitas on a big serving plate.
- Arrange all toppings in various small bowls so that each person can make their own tacos. Serve.
- Don’t have a slow cooker? Make this chipotle carnitas recipe in an Instant Pot. Simply add all the ingredients to the Instant Pot and pressure cook for 30 minutes on high pressure. Natural pressure release for 10 minutes before quick releasing and shredding the pork. Continue to crisp up the carnitas as instructed.
- This recipe only calls for 2 to 3 chipotle peppers and 2 tablespoons of the sauce. If you do not have immediate plans to use the rest of the can, it is freezer-friendly! Freeze the leftover peppers and adobo sauce for the next time you plan on making this carnitas recipe.
- Be sure not to open your slow cooker while it is cooking. Opening the slow cooker will release the steam that your slow cooker worked long and hard to build up. With the steam released, you’ll have to increase the time spent cooking as it has to rebuild all that lost steam!
- When crisping up the shredded pork in the oven, I suggest trying to get the meat in a single layer as evenly as possible, so each piece of pork can crisp up evenly. Crisp up the carnitas in two batches if necessary. When ready to crisp up the carnitas, do not forget to add the liquid; this helps prevent the carnitas from drying out.
- Wash hands with soap and water before you start to cook.
- Gently rub produce under cold running water.
- Don’t rinse meat or poultry. It is not a safe step and can spread germs around your kitchen.
- Slow Cooker Spicy Pork Carnitas
- Instant Pot Crispy Pork Carnitas
- Easy Ground Beef for Tacos Recipe
- Easy Grilled Hawaiian Chicken Skewers
- Instant Pot Mojo Chicken
- Easy Sheet Pan Beef Fajitas
- Easy Honey Chipotle Grilled Shrimp
Nutrition
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- Slow Cooker
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- Mini Food Processor
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- Metal Meat Claws for Shredding
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- Baking Sheet
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This recipe was sponsored by Partnership for Food Safety Education (PFSE).
Recipe originally posted September 2019, more tips added in April 2021.
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