Chipotle’s Carnitas recipe ️
Chipotle’s Carnitas 🐖 recipe ⬇️ is a easy Mexican recipe that serves 5. 520 calories per serving. Recipe by Alex Rios on YouTube.
Prep: 15 min | Cook: 55 min | Total: 1 hr 25 min
Cost: $12.70 total, $2.54 per serving
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
Prep the Pork
Trim excess fat from the pork shoulder and cut into 2‑inch cubes. Pat dry with paper towels.
Time: PT5M
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
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
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
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
Natural Release
Allow the pressure to release naturally for 10 minutes, then quick‑release any remaining pressure. Open the lid carefully.
Time: PT10M
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
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
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
Dietary info: Gluten‑Free, Dairy‑Free, Paleo‑Friendly
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Butt, Pork Picnic Roast
- Instead of Orange Juice: Store‑bought 100% orange juice
- Instead of Lime Juice: Bottled lime juice
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Ground Cumin: Ground coriander
- Instead of Dried Oregano: Italian oregano
- Instead of Juniper Berries: Allspice (½ tsp)
- Instead of Salt: Table salt (¾ tsp)
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil, Canola oil
Equipment Needed
- Pressure Cooker
- Slow Cooker (optional)
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Mixing Bowl
- Wooden Spoon or Spatula
- Tongs
- Mortar and Pestle (optional)
- Serving Bowls
Critical Steps — Do Not Skip
- Ensuring the pork is well‑browned before pressure cooking
- Cooking at high pressure for the full 45 minutes
- Natural pressure release to keep meat tender
- Shredding the pork while still warm
Chef Tips from the Video
- Toast the cumin and oregano briefly in a dry pan before adding to the marinade for deeper aroma.
- For extra crispiness, spread the shredded pork on a baking sheet and broil for 2‑3 minutes after skillet crisping.
Troubleshooting
Pork is tough and does not shred easily.
Return the meat to the pressure cooker for an additional 5‑10 minutes; ensure the lid seal is tight.
The sauce is too watery.
After shredding, simmer the liquid on sauté mode for 5‑7 minutes to reduce, or discard excess before crisping.
Juniper berries are unavailable.
Substitute with ½ tsp allspice or omit; flavor will be slightly different but still delicious.
Storage
Refrigerator: Store cooked carnitas in an airtight container for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the carnitas a day ahead; reheat gently in a skillet with a splash of water.
- Portion the meat separate from toppings for longer fridge life.
Frequently Asked Questions
What is the cultural significance and history of Chipotle Carnitas in Mexican cuisine?
Carnitas, meaning “little meats,” originated in the Mexican state of Michoacán where pork is slowly cooked in lard until tender and crispy. Chipotle’s version adapts the traditional method for fast‑service, using orange and lime for brightness and omitting the heavy lard, making it a lighter, modern take on a classic.
What are the traditional regional variations of carnitas in Mexican cuisine?
In Michoacán, carnitas are cooked in large copper pots with pork fat, resulting in a very crispy exterior. In other regions, they may be simmered in orange juice, beer, or cola before crisping. The addition of juniper berries, as used in this recipe, is a nod to historic Spanish influences.
How is Chipotle Carnitas traditionally served in the United States?
At Chipotle, the carnitas are served as a protein option for burritos, bowls, tacos and salads, usually topped with rice, beans, salsa, cheese, guacamole and fresh cilantro. The restaurant emphasizes a balance of savory pork with bright citrus notes.
What occasions or celebrations is carnitas traditionally associated with in Mexican culture?
Carnitas are often prepared for family gatherings, holidays such as Christmas and Día de los Muertos, and weekend feasts. The slow‑cooked, shareable nature of the dish makes it ideal for large gatherings.
What other Mexican dishes pair well with Chipotle Carnitas bowls?
Serve the carnitas alongside Mexican street‑style corn (elote), a side of pico de gallo, or a fresh cucumber‑lime salad. For a complete meal, add a side of Mexican rice or black beans.
What are the authentic traditional ingredients for carnitas versus acceptable substitutes in this recipe?
Traditional carnitas use pork shoulder, lard, orange juice, garlic, cumin, oregano and sometimes beer. This recipe substitutes lard with a small amount of olive oil and adds juniper berries for a unique flavor; if juniper is unavailable, allspice works as a substitute.
What are the most common mistakes to avoid when making Chipotle Carnitas at home?
Common errors include overcrowding the pot when searing (which prevents browning), under‑cooking the pork so it doesn’t shred, and skipping the natural pressure release which can make the meat dry. Also, using too much liquid can result in a soupy texture.
Why does this Chipotle Carnitas recipe use juniper berries instead of chipotle peppers?
Juniper berries provide a subtle piney note that complements the citrus without adding heat, staying true to Chipotle’s claim that their carnitas contain no chipotle pepper. This keeps the dish mild and suitable for a wide audience.
Can I make Chipotle Carnitas ahead of time and how should I store them?
Yes, cook the carnitas up to step 7, let them cool, then store in airtight containers. Refrigerate for up to four days or freeze for two months. Reheat gently on the stovetop with a splash of water or broth.
What texture and appearance should I look for when the Chipotle Carnitas are done?
The pork should be fork‑tender and easily pull apart, with a deep amber color from the citrus and spices. If you crisp it, the edges will be golden‑brown and slightly crunchy while the interior remains juicy.
What does the YouTube channel Alex Rios specialize in?
The YouTube channel Alex Rios focuses on practical, budget‑friendly meal‑prep recipes, often adapting popular restaurant dishes for home cooks using simple techniques and affordable ingredients.
How does the YouTube channel Alex Rios' approach to Mexican cooking differ from other Mexican cooking channels?
Alex Rios emphasizes speed and cost efficiency, using tools like pressure cookers and slow cookers to replicate restaurant flavors at home, whereas many Mexican cooking channels focus on traditional, labor‑intensive methods.
Last updated: August 30, 2026
