I tried this recently and it turned out very well, but the road to the end was rocky. The suggestion to put boiling hot broth, tomatoes, etc. into a blender and turn it on was a terrible one. I succeeded in splattering the burning hot liquid all over myself and my kitchen, resulting in some minor burns and a huge mess to clean up. I finally just skipped the pureeing step and used the broth as it was. Upon researching what I did wrong, I have learned that when you blend hot liquids in a regular blender, you need to remove the cap over the little hole in the lid and place a folded towel over the hole. Then hold that on as you blend. This allows the steam to escape and prevent the explosion that I had. I haven't put this to the test, but found the suggestion when I did an Internet search. So be careful!
Is not a Chipotle Mexican Grill copycat recipe for carnitas. It is amazing and flavorful. I used a can of Rotel w/green chiles vs canned tomatoes as that was what I had on hand. I also slowcooked this on high for 5 hours with great success. Had to LOL abt adding hot liquids to a blender. So NOT a good idea. Immersion blender people. Immersion blender. Need I say more?
Chipotle gets my money like a dope man! 3 times a week adds up so finding a SERIOUS replacement was crucial. I'm a barbacoa girl, the carnitas was for my sweetie. I had to tweek this a little because he doesn't like spicy food. I had no experience with chipotle peppers but a drop of the sauce set my mouth on fire! I rinsed them off and only put in 1 1/2. In the preparation instructions it didn't specifically mention the adobo sauce so I didn't put it in and I'm glad I didn't. He said it had a little bit of a kick and that would've been too much. He loved it, kept talking about it, said it was more than an adequate substitute. Instead of cumin seeds I used 1/2 tsp ground cumin. Instead of 2 whole cloves I used about 2 shakes of ground, cloves are potent and instead of whole garlic cloves I used 1 tsp. minced. Everything else was to the letter and it was great. For anyone who has doubts just try it. If you spend money at Chipotles every month like you do on your cable bill this will be a real welcome.
I made this a little while ago and am about to make it again. I used canned chipotle pepers in adobo sauce. The can comes with about 6 peppers. I used 3-4 and it added a little kick. Cooked in the slow cooker on LOW for 8-9 hours. Was absolutely delicious. Of course it's not just like Chipotle but when added with cilantro lime rice, white cheddar, pico de gallo, and sour cream, this was BETTER than any Chipotle I've eaten and it felt even better to eat because I made it myself. I removed a lot of fat from the roast before I made it and I regret doing that. I think this time I'll leave all the fat and try to remove it after cooking. <br/><br/>Overall, I love this recipe and will make it often. Something easy that you can prepair in about 15 min and let it sit while you are at work. Come home for dinner, rip it apart and finish up. I made about 8 large burritos with this recipe (ate 6 myself over a few days).
Fantastic!! Very flavorful and tender. Rave reviews!!! Set oven to 325. Baked in Dutch oven for 2 1/2 hrs. perfection!!!!
Not impressed. I followed the recipe, and it does not taste like Chipotle. The flavor is only so-so, but I have to agree that the pork was super tender. I cooked it over night at 225 so that it would be ready for a lunch time party. I will try other recipes for carnitas in the future.
I cooked this today. It was great! I did the early steps in a wok-style skillet, then did the time consuming part in a crock pot. I was out of bay leaves, but the recipe tasted great anyway. My 9 year old child loved it too. It's a keeper.
Definitely had my kitchen smelling yummy. I did not put the diced tomatoes in which I think might have been a mistake. Instead I put a mexican tomato base in that I found at Walmart. Also used a small can of the chipotles in adobo sauce which I cut up finely. I put mine in the oven. Overall, I think it turned out well. To really make it taste like chipotle's, make and add the mild salsa to it and crisp chopped lettuce. The cheese they use is a white cheddar. Next time, I would cut back on the spicy part of this.
It's funny how ALL the recipes on the web for Chipotle's Carnitas only use 1 ingredient that's listed as the ingredients on Chipotles web site. Bay leaves are usually in there, but Juniper Berries and Thyme are never listed. I found a recipe years ago Ive been using and it is identical to the Chipotle taste. Just 5 ingredients total.
I'll be trying this recipe this weekend, but in the meanwhile I wanted to point out that this recipe calls for braising, which is defined as a slow cooking process, primarily in fat, in a CLOSED pot or Dutch oven. (The recipe doesn't specifically state that a lid is required - although I figgered it out since it's also a slow-cooker recipe. I'm smrt like that.)