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Make this Chipotle Carnitas Copycat recipe at home to fill tacos, burritos, or a homemade Chipotle Burrito Bowl. All you need is one secret ingredient and a slow cooker or Instant Pot for delicious, authentic carnitas.
Making copycat Chipotle carnitas is as easy as checking their website. There, you can learn that their not-so-secret ingredient is juniper berries, a piney-tasting spice for the juniper tree.
Beyond the berries, you need just a bay leaf, thyme, water, and a piece of pork. Pork becomes meltingly tender in a slow cooker or instant pot, and I have both methods listed below. Once you know how to make Chipotle Carnitas, build out your bowl with the rest of the Chipotle Copycat menu.
Chipotle Carnitas are great in burritos and burrito bowls, tacos, salads, and your next batch of meal prep. Or, add an American twist with your favorite barbecue sauce and enjoy on grilled garlic bread. Tex-Mex, anyone?
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pork: Look for a boneless pork roast or bone-in pork butt roast. Depending on where you live, it could be called pork butt, pork shoulder, Boston butt, or Boston shoulder. These heavy-duty cuts of pork have a high fat content which translates to more flavor. That’s why carnitas are so, so good.
- Juniper berries: While most Carnitas recipes use citrus juice, readers agree that piney juniper berries really make all the difference. Hunt these down to replicate the flavors you get at Chipotle. You can find them at many grocery stores or buy juniper berries on Amazon.
Step-by-step instructions
- Season all sides of pork liberally with salt and pepper and place in slow cooker. To the bottom of the slow cooker, add water, bay leaves, thyme, and juniper berries.
- Cover and cook on HIGH for 4 to 6 hours, or LOW for 8 to 10 hours. The meat should be tender and fall apart easily. Transfer pork to a large bowl and shred with two forks.
- Skim fat off liquid in slow cooker if desired. Discard juniper berries and any thyme sprig stems. Serve shredded pork in tacos, burritos, salads, and burrito bowls.
Recipe tips and variations
- Yield: This Chipotle Carnitas recipe makes about 6 cups, enough for 12 servings, ½ cup each. Your exact yield depends on the piece of pork you buy (its weight and fat content).
- Storage: Store leftovers covered in the fridge for up to 4 days.
- Make ahead: Feel free to get a head start; this recipe can be made entirely up to 3 days in advance and refrigerated until you’re ready to serve. Reheat the meat (more tips below) until an instant-read thermometer reads 165 degrees.
- Freezer: Pop leftover Chipotle Pork into an airtight, freezer-safe container and put it on ice for up to 6 to 8 months.
- Reheating: When reheating frozen or cold pulled pork, the easiest way is to use your slow cooker. Reheat pork on LOW until it reaches 165 degrees, using a little broth or water to thin out the sauce, if necessary. To reheat pulled pork in the oven, place it in an oven-safe baking dish and cover with foil. Bake at a low temperature of 250 degrees, until the meat registers 165 degrees. Or, microwave individual portions in 1-minute increments.
- Spices: Chipotle uses juniper berries, thyme, and a bay leaf for their pork. However, you can easily switch up the spices to use your favorites. Cumin and Mexican oregano are great on pork, or try my all-purpose pork spice blend made with garlic powder, coriander, paprika, and fennel.
- Instant pot carnitas: Add the ingredients to the pot and cook on high pressure for 45-55 minutes with a 15 minute natural release. Remove the juniper berries, bay leaves, and thyme with a slotted spoon. Follow the instructions for browning, using the SAUTÉ function in the pressure cooker, the broiler, or on the stove.
- Oven-baked carnitas: Preheat the oven to 325 degrees. In a Dutch oven (or other large heavy-bottomed pot) over medium high heat, add a bit of olive oil and sear the seasoned meat on all sides. Add thyme, water, bay leaves, and juniper berries. Put the lid on the pot, place it in the oven, and cook for 4 hours – or until the meat comes apart easily. Remove the juniper berries, bay leaves, and thyme with a slotted spoon. Follow the instructions for browning, using the broiler, or a skillet on the stove.
- For carnitas with crispy edges:
- In a large skillet over high heat, heat 1 tablespoon olive oil until shimmering. Add pork in batches (3 to 4 batches), along with about 2 tablespoons juice from slow cooker (or chicken broth), and cook without moving until browned on one side.
- Toss the pork to flip and brown the other side briefly (you want both crispy and soft pieces), until all the juice has evaporated. Return to slow cooker and repeat with remaining pork. Season to taste with salt and pepper.
Frequently Asked Questions
According to the Chipotle ingredient statement, their carnitas are made with pork, sunflower oil, bay leaves, thyme, juniper berries, salt, and black pepper.
Both corn tortillas and flour tortillas are perfect for enjoying carnitas. Soft corn tortillas are the more traditional choice for tacos in Mexico, but large burrito-sized flour tortillas are more appropriate for burritos.
The closest substitute for juniper berries is allspice berries. Add them whole to your slow cooker for different (yet delicious) flavor.
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Chipotle Carnitas Copycat
Ingredients
- 1 (3 ½ to 4 pound) pork butt roast fat cap trimmed to 1/8-inch (see note 1)
- salt and freshly ground black pepper
- 1/2 cup water
- 2 bay leaves
- 1 large sprig fresh thyme
- 2 teaspoons whole juniper berries (see note 2)
Instructions
- Season all sides of pork liberally with salt and pepper and place in slow cooker. To the bottom of the slow cooker, add water, bay leaves, thyme, and juniper berries.
- Cover and cook on HIGH for 4 to 6 hours, or LOW for 8 to 10 hours. The meat should fall apart easily.
- Transfer pork to a large bowl and shred with two forks. Skim fat off liquid in slow cooker if desired. Discard juniper berries and any thyme sprig stems. Serve shredded pork in tacos, burritos, salads, and burrito bowls.
Recipe Video
Notes
- Pork: Look for a boneless or bone-in pork butt roast. Depending on where you live, it could be called pork butt, pork shoulder, Boston butt, or Boston shoulder. These heavy-duty cuts of pork have a high fat content which translates to more flavor. That’s why carnitas are so, so good.
- Juniper berries: While most Carnitas recipes use citrus juice, readers agree that piney juniper berries really make all the difference. Hunt these down to replicate the flavors you get at Chipotle. You can find them at many grocery stores or buy juniper berries on Amazon.
- Yield: This Chipotle Carnitas recipe makes about 6 cups, enough for 12 servings, ½ cup each. Your exact yield depends on the piece of pork you buy (its weight and fat content).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi,
This recipe look simple enough but where can I find the browning method for the instapot way and do I brown before I cook in instapot ?
I’m so sorry this wasn’t clear. The notes for browning aren’t in the recipe card, they are just in the recipe notes. You would brown the pork for crispy edges AFTER you cook it in the instant pot, after it’s shredded. When you use a slow cooker, we brown it in a skillet until it’s crispy, but here, you can just do it with the sauté function of your IP. I hope this makes sense, if not, let me know. Thank you!
1) In the bottom of your instant pot using the sauté function, heat 1 tablespoon olive oil until shimmering.
2) Add pork in batches (3 to 4 batches), along with about 2 tablespoons juice from the instant pot, and cook without moving until browned on one side.
3) Toss the pork to flip and brown the other side briefly (you want both crispy and soft pieces), until all the juice has evaporated. Season to taste with salt and pepper.
– Meggan
We love this recipe. So simple and tasty.
I’m so happy you all love it, Jenny! Thank you for taking the time to write! Take care. – Meggan
Thank you for sharing this recipe. I love the way this pork is seasoned. Now, I can make it at home – I am not a hot spice lover this is so appreciated!!!!
You’re so welcome, MO! Take care! – Meggan
Fantastic as is! TY! TY! TY! Needs the creamy beans with the crispy meat. Making you beans tomorrow!
Hi Kathy, thank you so much for your comment. You’re welcome! – Meggan
I have been making this for a few years and always mean to comment. It is delicious, simple and tastes just like Chipotle! I would never have known to use juniper berries. Thank you so much for sharing!
Hi Tricia, you’re welcome! Glad you love it! – Meggan
Tastes just like Chipotle’s carnitas! Great job on this recipe – I am soooo happy I found this!! For me, I only had 2 lbs of pork defrosted, and used the Instant Pot, so I did high pressure at 34 minutes, with 15 minutes natural release, with a half cup of water. I added more juniper berries and thyme (like almost double) than the recipe called for, but it tasted right. The thicker piece of meat did not shred as easily, so I used a knife to slice it with the grain. It’s great, the meat stayed moist, and I skipped the browning step (as I haven’t seen them do browning at Chipotle). I had once tried the slow cooker method with someone else’s carnitas recipe, and it turned out too dry. For someone who was complaining about the outside being tasty, but the middle being bland – at the time of shredding, you can taste test the shredded meat, and just sprinkle more salt on. This was simple and delicious. Now I just need to get the rice to water ratio right for my rice cooker for your equally yummy cilantro lime rice. THANK YOU! (I found your recipe by typing ‘carnitas juniper berries’ because I noticed Chipotle uses juniper berries.)
Hi Ellen, thank you so much for your comment! I’m so happy that you were able to adjust it to your liking and adapt it as well! You’re so welcome! – Meggan
So simple and delicious!
Happy you loved it, Sarah! – Meggan
Delicious!!! I make this about once a month, and have for many years. So easy to throw together before leaving for work.
I’m so glad you love this! Take care! – Meggan
How many juniper berries do I include in the slow cooker recipe?
Hi Julie, this recipe calls for 2 teaspoons of juniper berries. I hope you love this recipe! – Meggan
Thanks for this recipe. It was so delicious my picky family ate it all. And saved us so much money over a meal out at Chipotle. Super easy even for a weeknight meal.
Thanks Sarah, so glad you all enjoyed! – Meggan
Can’t wait to make this! Would it be good to add minced garlic as well or are these supposed to be sweet instead? Thanks!
Hi Sheila, although the recipe doesn’t call for garlic I don’t see how it could hurt. Sounds great! Hope you enjoy. – Meggan
Love, love, love this recipe! Have had request for repeat large family dinner featuring it. I’ve always sautéed the meat to brown/finish. Can you share details on finishing using the broiler?
Hi Teresa, after cooking, add pork to a foil-lined rimmed baking sheet (working in batches if needed) along with about 2 tablespoons juice and broil without moving until browned on one side. Toss the pork to flip and brown the other side briefly (you want both crispy and soft pieces), until all the juice has evaporated. Return to pot and repeat with remaining pork. Season with salt and pepper to taste and enjoy! – Meggan
Hands down, the best carnitas recipe and it’s so easy to make! I used the instant pot for mine and it’s even better than Chipotle! Oh, also pro-tip, don’t accidentally eat the juniper berries! They may smell delightful, but, unfortunately, taste like potpourri! They season the meat perfectly though so don’t skip out on them!
Hi Laura, thank you so much for the pro-tip! I’m glad the carnitas were a hit! – Meggan
I was very skeptical, juniper berries? Really? I made this last weekend and the flavor was spot on! This is by far the best copycat recipe I’ve ever tried. Delicious, and so easy!
Hi Kerry, well that’s great news! LOL! I know it seems so random. But it works! Which makes sense because they list it right on their website. 🙂 Thank you! -Meggan
This is really good. Just like chipotle. Don’t skip the juniper berries. They make the review work.
Juniper is not commonly found in groceries near me, but I did find it at Fresh Market so if your readers have a FreshMarket nearby, try there.
WOW- Just like Chipotle. Will be saving this recipe, it’s the best.
We made but only the outside tasted good. The inside was tasteless used all the ingredients correctly and correct amount of water for 10 hours in the crockpot. Any suggestions?
Hey there, I’m sorry that happened! My first thought is, were the juniper berries fresh? I’m going to assume so. In which case, I would probably cut your pork into a few larger pieces and put it in the slow cooker that way. That way there is more surface area for the flavors to penetrate and it’s easier to get to the inside. I will try it myself and probably end up updating the recipe. That hasn’t happened to me personally, but the size of pork varies greatly. The recipe should perform as expected no matter what size piece of pork you have. So I think cutting it into large pieces would eliminate that variable. I’m really sorry about that. Thank you so much for letting me know. -Meggan
Super excited to make these. One question – are the juniper berries dry or fresh?
Hi Lindsay! They are dry, hard and dry. They look a little bit like black peppercorns but 2x – 3x the size, and brown. Similar to allspice berries. You’ll find them in the spice section of the grocery store. Thank you! -Meggan
Súper tasty!
Thank you so much Giorgio! I am glad you loved it! -Meggan
If you have trouble procuring pork butt/shoulder you can use tenderloin, but add some ribs to increase the fat and flavor.
Use the juniper berries for sure, but traditional Michoacán carnitas use fresh orange juice, so don’t be afraid to add some of that to the braising water, too!
Really excited to make this recipe! Is it okay to use juniper berry powder in place of juniper berries?
Hi Grace! Do they make juniper berry powder? I mean, of course they do, I just never heard of it. 🙂 I’m sure that will work fine. I don’t know the exact conversion (maybe it says on the bottle?) but juniper berries are really strong, so tread lightly if you’re not sure. I’ll track some down and test it for myself so I can update the post with that info. Thank you! -Meggan
Can the meat be frozen after cooked and cooled?
Yes! Absolutely. I have done it numerous times and it works out great.
Not sure what I did wrong but it Taste like plain pork.
Hi Jennifer, did you use juniper berries? They smell a little, well, piney? That should change the flavor if nothing else. I’m assuming you’ve had the pork from Chipotle. This should taste the same. If you used juniper berries, maybe they were really old? But I just kind of doubt it. I’m sorry about that. -Meggan
Thank you, this is perfect. It’s easy and I’ve made it at least three times since September of 2019. (I was having a chipotle craving for a couple of weeks) this satisfies my cravings and at a fraction of the cost because I do your chipotle rice and black beans as well. It’s so goooood. THANK YOU for doing all the work and then sharing the reward!
Updated. THANK YOU THANK YOU THANK YOU!!! I have been using this recipe for a couple years now and it’s fantastic!!! I make bowls. I make tacos. I make tostadas with it. I even freeze it, thaw it and lightly fry it up in a lil oil and add some Sazon seasoning. I also place chicken breasts in the crock pot with the pork or by themselves with these same seasonings. So good!! I cannot say enough. The juniper berries are the trick. Kinda pricey, so I buy them online and freeze them. I Will say, I like the flavors a so much that I just about triple the thyme and juniper berries. Yum! Thank you one more time!
THANK YOU THANK YOU THANK YOU!!! I have been using this recipe for a couple years now and it’s fantastic!!! I make bowls. I make tacos. I make tostadas with it. I even freeze it, thaw it and lightly fry it up in a lil oil and add some Sazon seasoning. I also place chicken breasts in the crock pot with the pork or by themselves with these same seasonings. So good!! I cannot say enough. The juniper berries are the trick. Kinda pricey, so I buy them online and freeze them. I Will say, I like the flavors a so much that I just about triple the thyme and juniper berries. Yum! Thank you one more time!
Haven’t tried the recipe yet…..but…..the ONLY place to buy spices as far as I am concerned is Penzy’s Spices, just google it. As fresh as can be with a LONG shelf life. I don’t buy them with salt, I season my own as I won’t pay the prices for salt weight in the spices I love.
Getting to the point they have a LARGE variety of spices including Juniper Berries that are as “fresh” as a spice can be without being actually fresh.
As for the recipe I am using it to can up a winter stash of ready to go taco meat…OMg!…Thank You!
Looks delicious. What timing would you suggest for an Instant Pot? Thanks! Â
Hi Ruth, thank you! I would suggest 30 minutes on high pressure followed by a natural release (about 15 minutes). But, I don’t know for sure since I haven’t tested it, but this is what I think based on other recipes I reviewed. Thanks! -Meggan
Where can I buy juniper berries?
Hi Vada, I always order mine on amazon! I have updated the recipe card for others to be able to find them easily in the future. These are the ones that I like: https://amzn.to/2Vj1ExH
Juniper berries are the game changer! I just made these today with homemade corn tortillas. Fabulous! FYI to the Pittsburgh peeps, juniper berries are available in the Strip at Penzey’s.
I am making this in the next day or two, and I’m excited that I won’t even need to modify the recipe to be low FODMAP because it already is.
Also, our local health food store sold the juniper berries in the bulk section. I spent about $2 on a small package and probably have enough that I could make this recipe 7 or 8 times.
I made this today. WAS SOOOOOO GOOD! Whole family enjoyed it! Tasted like something that had been slaved over, yet all I did was put the roast in the slow cooker before I went to bed, and spent maybe 5 minutes measuring out the seasonings. Added the seasonings in the morning, and everything was ready in time for lunch. I made this with your fajita veggies recipe, although I substituted zucchini for the onion, to make it low FODMAP. Turned out great.
Do you think that you could use a pork tenderloin but half the recipe?
Hi Annie, I think it’s worth a try, and yes you can definitely cut the recipe in half. My first thought it, carnitas shreds so easily because the fat melts and so the meat just falls apart. Obviously pork tenderloin is super lean, but so is chicken breast and that shreds just fine. Right? So I think you’ll be fine. I think it will be delicious!
Do you think this would freeze well?Â
Hi Kristen, yes I think so. I would probably hang on to any liquid from the slow cooker and freeze (and reheat) the pork in that. I will put this on my list to test! Thanks for the question.
Wow, definitely identical to Chipotle carnitas. I let the pork cook for around 10 1/2 hours at low (195 F). Came out great, very tender. An anecdote about Juniper berries: I was on the fence with this recipe because the only Juniper berries I could find were one of these boutique brands and it was like over 7 dollars for a little bottle. So, I’m undecided with a new recipe about spending all that. Seems like I can just go to Chipotle for what its going to cost in the end and not take any chances! But then in August I’m in Hungary, and they sell packs of Juniper berries for like what would come out to around 65 cents. So, I bring a few packs back (along with some paprika) and prepare the recipe. Awesome. Served it with the copycat rice (used less lemon and lime than called for), pico, shredded cheese and borracho beans. The only thing I might suggest, that I wish I had (but I don’t) is a fat separator. I served the pork in a rustic ceramic dish and transferred some of the ‘broth’, but was unable to separate the delicious (juniper-infused) juices from the oil that the pork rendered. Next time, will get it right. Thank you for the great recipe!
I also think about getting the fat separator. Although fat from pastured animals, especially pigs is super high in vitamin D! However, my family still doesn’t digest fat very well. So this doesn’t really help for eating right after the food has cooked, but if you have time, or for leftovers, after you have taken out the meat and strained the juice, save the juices separately. After they have completed cooled in the fridge, you can just take right off.
Nancy, that is true. But we dug right in. I don’t mind some of the fat being in there, but it renders quite a bit !
Al if you make it the day ahead put your juice in a container on the fridge. Wallace! Next day you can take that chunk of fat off the top and it was separated quite easily.
Did the other day, wow, is just wow,
Question, does anybody hear knows where can I purchase the Tortilla fast warmer?
Thank you
Made this recipe as directed. Did it twice so I had enough to make in a pressure canner. This way no need to refrigerate or freeze it. Â It will last years, but it will be hard not to eat it all up soon. Â We ended up making 8 pint-sized mason jars. Â Used the first jar tonight (two weeks later) Â & warmed it up & had it with the chipotle lime rice. It was perfect! Amazing recipe! Thanks so much for posting!!!
really good recipe , i smoked my pork in the big green egg no smoke only lump charcoal for heat at 4 hours
then
in a dutch oven i added water bay leaves juniper berries didnt have fresh thyme so used powered and i pu that in dutch oven w water turn on low heat for 30 mins to bring the flavors after the meat was in smoker for 4 hours or so i put the pork in dutch oven back in smoker for about 5 hours or so shredded nicely i added a lot more juniper berries then recipe says but still tasted awesome great recipe thanks
My 5 y/o likes Chipotle Carnitas. Then, once I made them according to another recipe and I thought they were pretty good, but he was like ‘no way’. So, I’m going to give this a try. Many thanks.
you should fix the times, recipe card says 2hrs 50mins while the instructions have it in the slow cooker for 4hrs
Thank you for this! Typos make me crazy, so I appreciate you finding this one. Thanks again.
Just made this for my husbands study group and thy devoured it! It’s SO good and super easy! Total keeper recipe!Â
Thank you Taylor! I am SO HAPPY to hear that! Makes my life. XO
Made this recipe yesterday and I love it! It’s so easy, which is the best part! 🙂
Hooray Ginger! So glad to hear that, thanks for sharing. 🙂
I tried this recipe tonight and my husband and I are so so impressed. I used an instant pot instead of the oven for 55 minutes high pressure but used the ingredients exactly. I plan to use this recipe in the future for my usual shredded pork needs while varying the sauces (bbq, teriyaki, adobo). The juniper is subtle but necessary.
YES!!! Thank you Brigette, that is so great to hear! I really need to get an instant pot. I’ve heard nothing but good things. The juniper is so interesting, I think! You’re right, subtle but necessary. Makes such a difference! Thank you so much for trying the recipe and sharing your results. 🙂 Have a great weekend!
Love the Chipotle copycat recipes. Â Excellent Job you’ve done in perfecting the recipes. Â You’ve renewed my passion in cooking! Â
Awww Diane, that’s so nice of you to say!!! I still have a few left to tackle, but I hope to get to them sooner rather than later. 😀 Take care!
I just made pork ribs for dinned last night and have been thinking of carnitas, to make next! The recipe comes just in time! Love the flavors! Can’t wait to try the cooking method!
MMMMM yum!  I could almost taste them in my tacos!! And I love that your carintas fall apart with a stern look 🙂Â
You said it, it’s the crispy edges, they are the best. The problem when I make a pulled anything is trying to stop myself from eating it by the handful as I’m shredding it and drinking the juices. I am weird that way, but I do enjoy it 🙂
Pork carnitas is the best! Your recipe sounds so delicious. Looking forward to trying it. Thanks for sharing!
Hi Bekah, sorry you didn’t enjoy this recipe! If you try again, maybe try adding more seasoning to your taste and see if that helps. – Meggan