Chipotle's Carnitas (Pulled Pork)

Kimberly Fish Recipe

By Kimberly Fish thefishfamily

I had some serious cravings for taco carnitas and chips from Chipotle while I was pregnant with my sons. This recipe tastes exactly like theirs. We serve this on warm soft shells with a mix of monterey jack and white cheddar cheese. The kids also like to squeeze a bit of lime juice on their tacos. I can't believe it was this easy to make. The leftovers freeze well.


Recipe Rating:
 2 Ratings

Ingredients

3 lb
boneless butt pork roast
find more delicious recipes at www.porkbeinspired.com
3 Tbsp
oil (canola, olive or vegetable)
3 - 4
bay leaves
salt
pepper
1-2 Tbsp
juniper berries
1 sprig(s)
fresh thyme (or 1/2 teaspoon of dried thyme)

Directions

1
Season pork well on all sides with salt and pepper.
2
Heat oil in a large skillet.
3
Sear pork in hot oil on all sides, approximately 3 minutes per side or until dark golden brown.
4
Place the roast in a crock pot and add bay leaves, thyme and juniper berries.
5
Cover and cook on low until meat is tender and shreds easily. Time will vary depending on how large your cut of meat is. We usually have a 3-4 pound roast and it takes @ 6 - 7 hours. You can start it on high for 2 hours and turn it down as well.