If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Chipotle Carnitas
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- #88981
Carnitas means "little meats" which relates to the chunks of pork. This version has a spicy kick with the addition of canned chipotle chiles. The second cooking in the oven gives the meat a crispy, caramelized texture. The meat is perfect eaten alone or used in burritos or tacos.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
ingredients
7 pounds pork butt
1 1/2 quart chicken broth
1 large onion, quartered
1 tablespoon ground cumin
1 tablespoon chopped fresh cilantro
2 teaspoons dried oregano
4 canned chipotle chiles en adobo, chopped
2 tablespoons adobo sauce from canned chiles
2 bay leaves
water
salt
directions
Cut the pork into large chunks and place in a Dutch oven or other large pan. Add the broth, onion, cumin, cilantro, oregano, chiles, adobo sauce, and bay leaves to the pan and stir gently to combine.
Add enough water to just cover the pork. Bring the mixture to a boil on high heat and then reduce the heat to a simmer. Let cook until the meat pulls apart easily. This should take 2-3 hours.
Remove the pork from the liquid with a slotted spoon and place the meat in a large baking pan. Let stand until cool then tear the meat into smaller chunks (do not shred at this time).
Meanwhile, preheat the oven to 450 degrees F.
Place the baking pan in the oven and bake for about 20 minutes or until the pork is browned and sizzling. If it starts to look too dry, add a little of the cooking liquid to the pan as needed. It should caramelize but not dry out.
Remove from the oven and shred or chop the meat.
nutrition data
874 calories, 54 grams fat, 5 grams carbohydrates, 85 grams protein per serving. This recipe is low in carbs.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
March 31, 2014
Enjoyed very much had to make for the guys at work.
July 1, 2013
Incredible recipe! The chipotle gets a little toned down with the added water so don't shy away from it if you're worried about heat. The meat was incredible!
March 19, 2011
My husband loves this recipes. We skip the chipotle flavor and use dried jalapenos instead.
April 7, 2010
I did the first part of the recipe in a slow cooker. Works great for that. Don't fill to the rim or it will overflow more than you think. I used jalapenos instead of chipoles because smoked food gives someone here a headache. Looking at more recipes for this, they add thyme and juniper berries. Did that the second time and it was a little (slightest bit) better. Recipe should tell you to manually shred the meat, taking out any fat, before you crisp it up in the second cooking phase. It's a texture thing, so don't over do it. You get quite a layer of fat out of it when you slow cook it. All the fat, cooking liquid, pieces of garlic, jalapeno, juniper berries and bay leaves gets thrown out. Add some liquid back if you dry it out too much in the second cooking. Keeps in a sealed plastic container in the fridge for quite some time.