The kids and I LOVE Chipotle. It is one of the few “fast food” type places I will go to when in a pinch for time since they source their food from locally grown and/or organic ingredients whenver possible. Mia loves the carnitas. This is my attempt to duplicate that recipe. It came out……AWESOME!!!
For the rub:
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp cinnamon
For the Crock Pot:
- 3lb pork shoulder
- 1 sweet onion sliced in thin strips
- 1 small can of mild green chiles
- 1 cup chicken stock
- 1 bay leaf
- A few shakes of sea salt and ground pepper
Serve with: (these are all optional, but it is what I used)
- Chopped romaine lettuce
- Chopped green onion
- Thinly sliced bell peppers sautéed in a little olive oil or butter with salt, pepper and garlic. Or you can use fresh bell pepper, what ever you like.
- Guacamole or just fresh avocado
- Fresh salsa
- If you are still eating dairy, like my kids, you can add cheese or sour cream. USE FULL FAT!
Mix your rub together and rub onto all sides of the pork shoulder. If possible, refrigerate the roast with the rub overnight. If this is not possible , that’s ok, it’s not required it will just enhanced the flavor.
Place the sliced onion, and bay leaf on the bottom of your crock pot. Place the spiced up pork shoulder on top. Add the green chiles and the chicken stock along the sides of the meat. Avoid rinsing the spice off the meat. Sprinkle a bit more sea salt and pepper on top. Cover and let cook on high for 4 hours, then turn down to low for another 4 hours. (Or you can cook on low for 10 hours. Or start on low and turn to high when you get home, whatever works for your schedule) The meat is done when it pulls apart easily with a fork. Check for seasoning! Does it need more salt? Pepper? Cumin? Maybe a little cayenne pepper for spiciness? I added a touch more of everything except the cinnamon just for extra spice. My theory is you can always add more seasoning, but you can not take seasoning out once it is in there. This is why I start with the above ratios then add more right before I serve it. It will look like this:
Once the carnitas a tender, juicy, fork tender and seasoned to your liking it’s ready to serve!
I piled mine high on a big bed of chopped romaine lettuce and all the fixin’s listed above except the dairy. To refresh your memory here is the big plate of Carnitas served Paleo Style!
This came out so good! It was very close to what we get from Chipotle and without a tortilla, rice or the dairy it is perfectly Paleo! Delish and the crock pot does most of the work. Even better!