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
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
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.
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