What do I love and what does my family unanimously agree as a favorite lunch spot?

Chipotle!

What is my favorite meat item on the menu?

Carnitas!

This is my interpretation of a copy cat recipe because no matter how hard I try, I can not make carnitas as well as the good folks at Chipotle. I think it is pretty close… Close enough for me to curb that craving until I can get across town and have an official carnitas bowl.

I hope you enjoy it.

Ingredients:

3-4 pounds boneless, skinless pork shoulder
Kosher salt and freshly ground pepper
2-3 tablespoons vegetable oil
8 garlic cloves, peeled and crushed
8-10 thyme sprigs
6 bay leaves
3 cups water

Procedure:

Preheat oven to 325°.
Season pork shoulder all over with salt and pepper.

Heat oil in a large heavy-bottomed pot over medium-high heat. Sear pork until it’s golden brown on all sides, 5 to 8 minutes per side. Remember that color equals flavor. Don’t be afraid to sear your meat!

Add 3 cups water to the pot, along with garlic, thyme, and bay leaves.

Cover with an oven save lid (or aluminum foil) and cook until it’s completely tender and falling apart, 3 to 5 hours.

Remove from oven and using two forks, shred pork in the pot to bite-size pieces, mixing it with all that wonderful liquid that it has been taking a bath in for the past few hours.

Season with more salt and pepper if needed.

Copycat Chipotle Style Carnitas Recipe

0 from 0 votes

Author: Sarah

Ingredients

3-4 pounds boneless skinless pork shoulder
Kosher salt and freshly ground pepper
2-3 tablespoons vegetable oil
8 garlic cloves peeled and crushed
8-10 thyme sprigs
6 bay leaves
3 cups water

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Preheat oven to 325°.
Season pork shoulder all over with salt and pepper.
Heat oil in a large heavy-bottomed pot over medium-high heat. Sear pork until it’s golden brown on all sides, 5 to 8 minutes per side. Remember that color equals flavor. Don't be afraid to sear your meat!
Add 3 cups water to the pot, along with garlic, thyme, and bay leaves.
Cover with an oven save lid (or aluminum foil) and cook until it’s completely tender and falling apart, 3 to 5 hours.
Remove from oven and using two forks, shred pork in the pot to bite-size pieces, mixing it with all that wonderful liquid that it has been taking a bath in for the past few hours.
Season with more salt and pepper if needed.