Slow cooker carnitas are a Chipotle copycat complete with fall apart tender meat and flavorful crispy ends. Juicy, slow-cooked, and perfectly seasoned pork that is just waiting to be turned into a burrito or a rice bowl!
This copycat chipotle carnitas recipe is one of my go-to weeknight meals because they are easy to make and the results are basically foolproof!
Fall apart tender pork that is so naturally sweet and flavorful that it doesn’t need much to make it even tastier. Just a bit of salt, pepper, and dried herbs get sprinkled overtop, and then the meat is slow-cooked throughout the day.
What makes carnitas stand out are the crispy end bits from putting it under the broiler for a few minutes at the end. It’s super tasty, incredibly moist, and even better than the original Chipotle Carnitas!
Use them in tacos, burritos, on nachos, and rice bowls. Then freeze the rest for later!
Chipotle Carnitas Recipe
Why you’ll love this recipe
- All it takes is just 5 minutes of prep time and a handful of ingredients.
- You’ll love those caramelized crispy bits on the ends. They’re packed with even more flavor!
- You can use carbs in so many different ways.
- Makes enough to serve a crowd or to have leftovers for days.
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Boneless pork loin – I use about 3-4 pounds, which fits nicely into my 6 quart crockpot.
- Chicken stock – Use store-bought or homemade chicken stock, regular or low-sodium. Just as long as you have the flavorful liquid to impart even more flavor into the meat as well as keep the pork moist as it cooks.
- Seasoning – Salt, black pepper, dried thyme, bay leaves, and sprigs of fresh rosemary.
- Cilantro – Fresh cilantro for garnishing the carnitas just before serving adds a pop of freshness.
How to make Slow Cooker Carnitas
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Add the pork roast to the slow cooker, then pour the chicken stock on top.
- Step Two: Sprinkle salt, pepper, and thyme into the pot and place the bay leaves and rosemary sprigs on top.
- Step Three: Cover with the lid and cook on low for 6 hours. You can also cook it on high for 4 hours.
- Step Four: Once it’s cooked to an internal temperature of 145°F, it’s ready to be pulled apart. Strain the fat from the crockpot and use two forks to shred the meat.
- Step Five: Transfer the shredded meat to a roasting pan. Lay it out in a single layer, so each piece has a chance to caramelize. Broil for 3-5 minutes until the ends are crisp. Or, add it to a skillet and brown. Return it back into the slow cooker and serve, garnished with cilantro, when you’re ready. It’ll stay warm until then.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve it
Turn the carnitas into a burrito bowl with cilantro lime rice (another Chipotle copycat), black beans, pico de gallo, sour cream or Greek yogurt, and shredded cheese.
Use the same toppings to turn the carnitas into a burrito (wrapped in a tortilla) or pile them on top of some tortilla chips to make nachos.
They would also be great inside a quesadilla or taco.
- If you have some extra time, I highly recommend searing the meat in the skillet before even adding it to the slow cooker. Browning it on all sides adds flavor and locks in the moisture.
- Broiling the meat at the end is completely optional, however, kind of a must! You can crisp up the ends in a skillet instead, if you prefer.
- Play around with the seasonings. If you prefer less of an herbaceous flavor and more earthy spices, go ahead and swap some thyme and rosemary for chili powder, cumin, or chipotle or jalapenos for a kick.
Storage & Reheating
How to store leftovers
Keep leftovers stored in an airtight container in the fridge for up to 3 days.
Freezing Instructions
These copycat Chipotle carnitas freeze beautifully. Keep them stored in a freezer bag or freezer safe container for up to 3 months. Thaw them in the fridge overnight before reheating.
Reheating Instructions
These can be reheated in the microwave, the crockpot, or a skillet on the stove.
FAQs
Are chipotle carnitas spicy?
They’re only as spicy as you want them to be. This recipe contains no heat, so they’re mild and suitable for everyone in your crowd. The Chipotle I’m referring to is the fast-food restaurant!
What toppings go with slow cooker carnitas?
As mentioned above, I love it with chopped fresh cilantro. It’s also great with chopped onions, jalapenos, and a squirt of fresh lime juice.
More Mexican-inspired copycat recipes:
Chicken Tortilla Soup (On the Border)
Homemade Salsa (On the Border)
Mexican Pizza (Taco Bell)
Homemade Crunchwrap Supremes (Taco Bell)
Birria Tacos (your favorite food truck)
Click here to view my entire collection of copycat recipes.
Slow Cooker Carnitas – Chipotle Copycat
Equipment
Ingredients
- 4 pound boneless pork loin
- 2 cups chicken stock
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon dried thyme
- 3 bay leaves
- 3 sprigs fresh rosemary
- cilantro for garnishing
Instructions
- To the basin of a 6 quart slow cooker, add the pork roast and top with the chicken stock.4 pound boneless pork loin, 2 cups chicken stock
- Sprinkle on the salt, pepper, thyme and place the bay leaves and rosemary on top.2 teaspoons salt, 2 teaspoons black pepper, 1 teaspoon dried thyme, 3 bay leaves, 3 sprigs fresh rosemary
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Once tender, strain any fat from the crockpot and then use two forks to shred the pork.
- Move the shredded pork to a roasting pan and broil for 3-5 minutes to crisp up the meat. Return to the juices in the slow cooker.
- Sprinkle with chopped cilantro and serve.cilantro
Notes
- Use a 3-4 pound boneless pork loin.
- Store leftovers covered in the fridge for up to 3 days.
- If you have extra time, searing the roast before adding it to the crockpot helps to lock in moisture.
- Pork should cook until the internal temperature reaches 145°F.
- For a crispy finish, broil the shredded pork for a few minutes. This step is optional, but recommended. It can also be pan fried.
- Turn the carnitas into a burrito bowl with cilantro lime rice, black beans, pico de gallo, sour cream or Greek yogurt, and shredded cheese.
- Use the same toppings to turn the carnitas into a burrito (wrapped in a tortilla) or pile them on top of some tortilla chips to make nachos.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
