Chipotle's Carnitas Dupe
Chipotle's prices have gotten out of hand, so let me show you how to make their carnitas at home! You don't need a pressure cooker, and the results are exactly like Chipotle's! This yields over 120 ounces of shredded carnitas, meaning it gets you 30 portions of their 4-ounce serving they use in the restaurant.
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🧾 Ingredients 🧾
10 lbs pork butt
2 tablespoons kosher salt
3 tablespoons neutral oil, like vegetable or canola
1 tablespoon dried thyme
2 tablespoons juniper berries
12 bay leaves
1.8 L boiling water (about 7 cups)
1 teaspoon kosher salt, for seasoning after cooking
👨🍳 Instructions 👨🍳
1) Pat the pork butt dry with paper towels, then trim any excess fat around the outside. Some pork butts come pre-trimmed, but you want to leave an even layer of fat no thicker than 1/8 inch.
2) Evenly distribute 2 tablespoons of kosher salt around the entire pork butt, rubbing it in slightly so it sticks.
3) In a large pot over medium-high heat, add the oil. When the oil is hot, sear the pork butt on all sides until deeply caramelized, about 4 to 5 minutes per side.
4) Add the juniper berries, bay leaves, and thyme to the pot, then pour over 5-7 cups of boiling water. Your pot may not need the full amount; it is okay if the top of the pork butt is peeking out of the water, but the majority of the meat should be covered.
5) Bring the pot to a boil, then reduce the heat to low to maintain a gentle simmer and place the lid on. Cook for 5 hours, carefully rotating the pork butt every 90 minutes.
6) You will know the pork is done cooking when you pull on the exposed bone and it removes cleanly from the meat with no resistance.
7) Remove the cooked meat, set it to the side in a large bowl, and let it cool slightly. Once cool enough to handle, shred the meat using two forks and discard any large pieces of fat.
8) Strain the remaining broth into a separate bowl or pot and discard the solid spices. Skim off as much of the clear layer of fat from the top of the broth as possible.
9) Place the shredded meat back into the original pot and cover with the skimmed broth. Taste for seasoning and add the remaining 1 teaspoon of kosher salt, or more as needed.
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