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    Home » Recipes

    Dutch Oven Carnitas

    Published: Jan 25, 2023 · Modified: Mar 22, 2023 by Tabetha · This post may contain affiliate links ·

    Jump to Recipe Jump to Video Print Recipe

    Juicy, tender, melt-in-your-mouth bits of pork shoulder. That's dutch oven carnitas in a nutshell. There slow-cooked, ready to warm your soul, and I just can't get enough. The cumin and citrus scream Mexican flavors, while still being subtle enough to be child-pallet friendly. 

    Dutch Oven Carnitas in a Dutch Oven
    Dutch Oven Carnitas

    It's one of those dishes that doesn't actually take that much prep time but needs to spend a solid few hours in the oven or a crockpot. This makes it a perfect Saturday or Sunday night dinner go-to for us.

    🥘 Equipment

    This Dutch Oven Carnitas recipe obviously requires a dutch oven. Perfect for a low and slow cooking method. That's what results in that fork-tender texture everyone is looking for.  You start this recipe on the stovetop to brown all the pork and then need to finish it gently on low heat. 

    Dutch Oven

    For this recipe, I use a Dutch Oven because it can do both! Don't get caught up in the name or the preconceived notion that they are expensive. While yes, some Dutch Ovens are $300+, you can find a wide variety in the $40-$50 range and they are more than adequate. 

    🔪 Ingredients

    Here is a quick checklist to make sure you have everything you need for this recipe!

    • Pork Shoulder - boneless is easier
    • Orange Juice - or fresh oranges
    • Chicken Stock
    • Red Onion
    • Bay Leaves
    • Cumin
    • Oregano
    • Garlic
    • Olive Oil
    • Fresh Ground Pepper
    • Kosher Salt

    👩🏼‍🍳 Chef Tip

    The small batch browning of the pork shoulder is mission-critical! You can't buy the flavor this step provides. There is no spice you can add. It's a labor of love and you will be able to taste it!

    📖 Instructions

    Let's get started! Prep your onion by cutting it into ⅛ths, cutting through the root of the onion. This way the root will hold the onion together a bit. Set Aside.

    Cube up the pork shoulder into chunks around 2-3" cubed. Buying a boneless pork shoulder makes this step 10 times easier! The more similar in size, the more evenly they will cook.

    pork shoulder cubbed
    Pork Shoulder

    🔥 Searing

    Put your dutch oven on high heat. Add olive oil to coat the bottom. Season the first batch (6-7 pieces) of pork liberally with kosher salt and fresh ground pepper. We will only be adding small batches of the pork to the pan at a time.

    pork shoulder, cubbed and seasoned with kosher salt and fresh ground pepper
    Seasoned Pork Shoulder Cubes

    👉🏼 If we overcrowd the pan we won't get the brown crust we are looking for. Add the pork to the pan and DON'T move it around. Let it sit for 3-4 minutes or until it releases from the pan by itself and has a nice golden brown color.

    Flip each piece, but don't stir/move them all around. Just a simple turnover. Once they have browned on the second side, remove them and set them aside. Repeat this process until all your pork has been browned.

    browning cubbed pork shoulder for carnitas

    Once all your pork has finished browning, return it back to the dutch oven with the red onions and garlic.

    Braising

    Add orange juice, chicken stock, cumin, oregano, and bay leaves. Mix until distributed. Bring to a simmer and then cover with the lid. (I like to put foil on my lid so it doesn't get as dirty).

    Pork shoulder seasoned with oregano, garlic, bay leaves and red onion simmering in a dutch oven

    Move to 350-degree oven for 3-4 hours or until fork tender.

    Once fork tender, remove the pork and put it into a deep-sided pyrex style dish, and cover to keep warm.

    Pork shoulder simmering in a dutch oven

    🔥 Ruducing & Crisping

    Take the remaining liquid in the pot and put it back on the stove to reduce it by about 75% or as much as you can without burning. Once it's nice and thick, pour that delicious liquid back over the pork. Mixing together and breaking the pork into smaller pieces at the same time.

    Turn the oven on broil, and put the pork mixture back in the oven for just a minute or two. DO NOT TAKE YOUR EYES OFF IT. It will go from perfect to burnt in less than 1 minute. Note: this whole step is optional if it seems scary.

    Carnitas in a pan pulled into small pieces

    🎥 Video

    We put together a quick video for you to walk you through each step! This will give you a pretty solid idea of what you are getting into...

    🌮 Building Your Plate (or Bowl)

    When it comes to putting together your dinner you have so many options here. Whether you want to stay classic and serve with a corn tortilla that's lightly toasted, serve over a rice bowl, or even a salad, you can't really go wrong. 

    Dutch Oven Canritas Tacos

    The finishes/toppings range from salsas, avocado, sour cream, and cilantro. A squeeze of fresh lime for good measure. Jon who has been better lately about not eating as many carbs normally goes the salad route and puts his on a bed of baby spinach but still added all his favorite toppings. 

    Kids love them in tacos or burrito bowls. It's just a super versatile delicious dinner that can be customized for everyone. 

    🥗 Side Dishes

    Whenever we make our Dutch Oven Carnitas we always have a few other things we make alongside it. Homemade Guacamole is a given, and so is our light brown rice recipe with the addition of a little lime and cilantro. 

    Homemade Guacamole

    However, we keep our pickled red onions and pickled jalapenos in the house at all times. Seriously. If we start running low, I make another batch. They are too easy and too delicious to live without. 

    📖 Recipe

    Pork Carnitas in a bowl garnished with cilantro and pickled red onion

    Dutch Oven Carnitas

    Perfectly tender, slow-cooked, pork shoulder. Family-friendly and wildly versatile. Make it your own with any topping your heart sees fit.
    2 ratings (Click stars to rate)
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 4 hrs
    Total Time 4 hrs 30 mins
    Course Main Course
    Cuisine Mexican
    Servings 8
    Calories 496.8 kcal

    Equipment

    • Dutch Oven
    • Tongs
    • Knife
    • Cutting Board

    Ingredients
      

    • 4 pounds Pork Shoulder - boneless is easier
    • 3 tablespoon Olive Oil
    • Kosher Salt
    • Fresh Ground Pepper
    • ½ cup Orange Juice
    • 1 quart Chicken Stock
    • 1 Red Onion
    • 2 Bay Leaves
    • 2 teaspoon Cumin
    • 2 teaspoon Oregano
    • 1 tablespoon Garlic

    Instructions
     

    • Prep your onion by cutting it into ⅛ths, cutting through the root of the onion. This way the root will hold the onion together a bit. Set Aside.
    • Cube the pork shoulder into chunks around 2-3" cubed. The more similar in size, the more evenly they will cook.
      pork shoulder cubbed
    • Season the first batch (6-7 pieces) of pork liberally with kosher salt and fresh ground pepper.
      pork shoulder, cubbed and seasoned with kosher salt and fresh ground pepper
    • Put your dutch oven on high heat. Add olive oil to coat the bottom.
    • We will only be adding small batches of the pork to the pan at a time. If we overcrowd the pan we won't get the brown crust we are looking for.
      browning cubbed pork shoulder for carnitas
    • Add pork to the pan and DON'T move it around. Let it sit for 3-4 minutes or until it releases from the pan by itself and has a nice golden brown color.
    • Flip each piece, but don't stir/move them all around. Just a simple turn over.
    • Once they have browned on the second side, remove and set aside.
    • Repeat this process until all your pork has been browned.
    • Once all your pork has finished browning, return it back to the dutch oven with the red onions.
      browned pork shoulder in a pot with red onions
    • Add orange juice, chicken stock, cumin, oregano, and bay leaves. Mix until distributed.
      Pork shoulder seasoned with oregano, garlic, bay leaves and red onion simmering in a dutch oven
    • Bring to a simmer and then cover with the lid. (I like to put foil on my lid so it doesn't get as dirty).
      Pork shoulder simmering in a dutch oven
    • Move to 350-degree oven for 3-4 hours or until fork tender.
    • Once fork tender, remove the pork and put it into a deep-sided pyrex style dish, and cover to keep warm.
    • Take the remaining liquid in the pot and put it back on the stove to reduce it by about 75% or as much as you can without burning.
    • Once thick, pour that delicious liquid back over the pork. Mixing together and breaking the pork into smaller pieces at the same time.
      Carnitas in a pan pulled into small pieces
    • Turn the oven on broil, and put the pork mixture back in the oven for just a minute or two. DO NOT TAKE YOUR EYES OFF IT. It will go from perfect to burnt in less than 1 minute. Note: this whole step is optional if it seems scary.
    • Enjoy with corn tortilla, avocado, and anything else that makes your soul happy.
      Carnitas on a toasted tortillas with fresh salsa

    Video

    Notes

    • This can be crockpot friendly but only to a certain point. I 100% recommend still browning the pork in a pan, and then deglazing the pan (adding some chicken stock to get all the brown bits off the bottom). Reducing the liquid at the end is still an option, but you'd need to transfer that liquid back into a pot on the stove. 
    • If you don't have a dutch oven, I would recommend looking into one. You do NOT need to spend $300+ on a Le Creuset. I have a link to a dutch oven that's under $50 here. 
    • You don't have to broil the reduced liquid if you don't have time or are nervous, but it browns the remaining sugars in the sauce and gives it a little crispy texture at the same time. I recommend trying it at least once. 
    • Don't snack on the pork the whole time the sauce is reducing. It's a rookie mistake and you won't be hungry for dinner. I have learned this lesson many many times. 

    Nutrition

    Serving: 6gCalories: 496.8kcalCarbohydrates: 8.18gProtein: 39.9gFat: 32.69gSaturated Fat: 10.17gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 15.52gTrans Fat: 0.24gCholesterol: 132mgSodium: 427mgPotassium: 879.58mgFiber: 0.44gSugar: 3.99gVitamin A: 23.26IUVitamin C: 9.39mgCalcium: 54.89mgIron: 3.25mg
    Keyword Carnitas, pork, slow cook, tender
    Tried this recipe?Mention @tabethas.table!

    Handy Tools

    Want to take your cooking game to the next level? Here's a list of some of the tools I use every time I make this recipe that help make this a breeze!

    Dutch Oven
    Tongs
    Knife
    Cutting Board

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    Reader Interactions

    Trackbacks

    1. Carnitas Street Tacos - Tabetha's Table says:
      February 22, 2023 at 12:04 pm

      […] Table. Tender, full of flavor, and wildly versatile. I have a whole recipe dedicated just to this Dutch Oven Carnitas, so if you want to save it separately, this is your moment. Seared and then slow-cooked in orange […]

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    Tabetha with Tabetha's Table

    My journey began at Le Cordon Bleu where my love of cooking & subsequently teaching really baked in. This is me pouring out what I've learned over the years & sharing it with the world. We are so glad you're here and hope you find something delicious while you're at it.

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