Chipotle’s Carnitas 🐖 recipe ⬇️

Ingredients

• 3 lb Pork Shoulder (trim excess fat, cut into 2‑inch cubes)
• 1 cup Orange Juice (freshly squeezed preferred)
• 2 tbsp Lime Juice (about 1 lime, freshly squeezed)
• 4 cloves Garlic (minced)
• 1 tsp Ground Cumin (toasted for extra flavor (optional))
• 1 tsp Dried Oregano (Mexican oregano preferred)
• 1 tsp Juniper Berries (lightly crushed in a mortar)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (for searing)

Instructions

1. Prep the Pork

   Trim excess fat from the pork shoulder and cut into 2‑inch cubes. Pat dry with paper towels.

   Time: PT5M

2. Make the Marinade

   In a mixing bowl combine orange juice, lime juice, minced garlic, cumin, oregano, crushed juniper berries, salt and pepper. Stir until dissolved.

   Time: PT5M

3. Marinate (Optional)

   Add the pork cubes to the bowl, toss to coat, and let sit while you heat the pot (or refrigerate up to 2 hours for deeper flavor).

   Time: PT5M

4. Sear the Pork

   Set the pressure cooker to “Sauté” (or heat a heavy skillet over medium‑high). Add olive oil, then sear the pork in batches until browned on all sides, about 3‑4 minutes per batch.

   Time: PT10M

   Temperature: Medium‑high

5. Add Marinade and Cook

   Return all pork to the pressure cooker, pour in the remaining marinade, and give a quick stir. Secure the lid, set to high pressure, and cook for 45 minutes.

   Time: PT45M

   Temperature: High pressure

6. Natural Release

   Allow the pressure to release naturally for 10 minutes, then quick‑release any remaining pressure. Open the lid carefully.

   Time: PT10M

7. Shred the Carnitas

   Transfer pork to a large bowl and shred with two forks. The meat should fall apart easily; if not, return to the cooker for an additional 5 minutes.

   Time: PT5M

8. Crisp (Optional)

   Heat a non‑stick skillet over medium‑high, add a splash of the cooking liquid, and spread the shredded pork in a thin layer. Cook 3‑4 minutes without stirring to develop crispy edges.

   Time: PT5M

   Temperature: Medium‑high

9. Assemble Bowls

   Divide the shredded carnitas among five meal‑prep containers. Top with rice, black beans, salsa, guacamole, shredded cheese, and cilantro as desired.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

55 g

Fat

18 g

Fiber

8 g