Slow Cooker Chipotle-Style Carnitas Recipe for Tender Pork

This crockpot copycat Chipotle carnitas recipe recreates the tender, flavorful shredded pork you love from the restaurant. Made with simple ingredients in the slow cooker, the pork becomes succulent and shreddable, then can be crisped under the broiler for authentic texture. Instant Pot instructions are also provided for a faster option.

Chipotle keeps its recipes straightforward and transparent. Their carnitas traditionally list pork shoulder, bay leaf, salt, black pepper, thyme, juniper berries, and oil. Juniper berries can be difficult to find, so a fresh rosemary sprig is a reliable substitute—add a large sprig and remove it after cooking. I recommend placing the rosemary to the side of the meat in the slow cooker rather than laying it directly on top, which can result in small overcooked needles to pick out later.

If you don’t have fresh thyme, dried thyme works fine. The goal is fall-apart pork that shreds easily—if the meat resists shredding, give it more time in the cooker. Once shredded, the meat can look modest but it will taste incredible.

Shredded meat ready to crisp

An important finishing step: spread the shredded pork on a baking sheet and broil for 3–5 minutes until the edges are crisp. This mimics the texture of restaurant carnitas and adds great contrast to the tender interior. If the meat seems dry after cooking, stir in a couple tablespoons of low-sodium chicken broth to moisten it—either directly in the slow cooker or mixed with the meat after broiling.

Slow Cooker Copycat Chipotle Carnitas

• Author: Shannon Epstein
• Prep Time: 5 mins
• Cook Time: 4 hours
• Total Time: 4 hours 5 mins
• Yield: 4 servings

Ingredients

• 3 pounds pork shoulder
• 1 cup low-sodium chicken broth
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves
• 1 large sprig fresh rosemary (add whole and remove after cooking)

Instructions

1. Season the pork shoulder with salt and pepper. Place it in the slow cooker.
2. Add the thyme, bay leaves, and chicken broth to the slow cooker.
3. Place the large rosemary sprig in the cooker alongside the meat (do not lay it directly on top).
4. Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the pork is tender and shreds easily.
5. Remove and discard the rosemary sprig and bay leaves.
6. Take the meat out and shred with forks, then return it to the slow cooker to keep warm until ready to use.

Optional: spread shredded pork on a baking sheet and broil 3–5 minutes until edges crisp.

How to use the carnitas: the possibilities are endless—tacos, burrito bowls, enchiladas, quesadillas, salads, or simply served with rice and beans. This recipe is low-carb friendly and adapts well to paleo, Whole30, and keto meal plans when paired with suitable sides.

Scale or double the recipe to feed a larger group. If you prefer a faster method, the same ingredients can be cooked in an Instant Pot on high pressure until the pork is tender—typically about 60–75 minutes depending on the size of the roast—then follow the same shredding and broiling steps for best results.

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