Delight in the succulent, juicy bites of tender pork shoulder, cooked to perfection until it melts in your mouth. That’s our Dutch oven carnitas, in a nutshell, a recipe that turns an everyday pork butt into a flavorful Mexican feast. The key to this great recipe is the low and slow cooking method, perfect for a large Dutch oven. The result? Fork-tender meat with the right amount of citrus and cumin hints. Even kids will love this authentic pork carnitas recipe.
Though there's some prep involved, the cooking process mostly requires patience as the Dutch oven does the heavy lifting. This is what makes our easy carnitas recipe a perfect dish for a laid-back weekend dinner.
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Equipment
Of course, this Dutch Oven Carnitas recipe requires a large Dutch oven, ideal for slow cooking over low heat. This particular cut of pork, the boneless pork shoulder, or Boston butt, turns into melt-in-your-mouth little meats after hours of slow cooking. Dutch ovens are perfect for both stovetop browning and oven finishing, creating the desired fork-tender texture. While some Dutch Ovens can be pricey, you can find adequate options within the $40-$50 range.
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
- Mexican Oregano - if possible
- Fresh Garlic
- Olive Oil
- Fresh Ground Pepper
- Kosher Salt
📖 Instructions
Start by preparing a red or yellow onion, cutting it into large chunks. This process keeps the onions together for the cooking process.
Next, turn the boneless pork shoulder into 2-3" cubes. Ensure the pork pieces are of similar size for even cooking. Season these with kosher salt and fresh ground black pepper.
Searing
For best results, heat your Dutch oven on high and add olive oil. Add small batches of the pork to avoid overcrowding the pan, ensuring each piece gets a brown crust. After achieving a golden brown color, flip the pork pieces and set them aside once they have browned on the second side. This step, though optional, is one of the easiest ways to level up your recipes and achieve extra delicious carnitas.
If you 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. It will need to sit for 3-4 minutes or until it releases from the pan by itself and has a nice golden brown color.
Braising
Combine the pork, red onions, garlic, and other ingredients in the Dutch oven. Add orange juice, chicken stock, cumin, oregano, and bay leaves, then mix until distributed evenly. Bring the braising liquid to a simmer and then cover the pot with aluminum foil or a lid.
Move the oven to a preheated 350-degree oven and let it cook for 3-4 hours until the meat is fork-tender. This slow cooking process breaks down connective tissues, resulting in tender, bite-size pieces.
Once cooked, remove the pork using a slotted spoon and transfer it to a deep-sided Pyrex-style dish, covering it to retain heat.
Ruducing & Crisping
The next step in our authentic carnitas recipe involves reducing the cooking liquid left in the pot on the stovetop by about 75%. Pour this thickened braising liquid over the pork, mixing and breaking it into smaller pieces.
To add an extra flavor step, broil the shredded meat for a couple of minutes to achieve crispy carnitas edges. Monitor very closely to prevent burning.
🎥 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...
Chef Tip
The browning process, done on medium-high heat, adds much flavor to the pork pieces. There’s no spice that can substitute this important step; it’s a labor of love that pays off in taste.
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.
The beauty of homemade carnitas lies in its versatility. Serve these flavorful morsels in corn tortillas for pork tacos or include them in burrito bowls or rice bowls. You can also top salads with these little meats or enjoy them with refried beans.
Add your favorite toppings: salsas, avocado, sour cream, and fresh cilantro. A squeeze of lime juice adds a refreshing touch. Make it a meal prep favorite and enjoy these crispy pork carnitas in different ways throughout the week.
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. Our light brown rice recipe with the addition of a little lime and cilantro rounds out the whole meal.
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.
Reheating Leftover Carnitas
Store leftover carnitas in an airtight container in the fridge. When reheating, add a cup of liquid (like the cooking liquid or chicken stock) to retain moisture.
We have put together a full article all about how to best reheat your carnitas as well as proper storage! We highly recommend checking it out as well.
FAQ
Can I use a different cut of pork other than shoulder or butt for this carnitas recipe?
The pork shoulder or Boston butt is recommended due to its high fat content and connective tissue which breaks down during the slow cooking process to give you tender, juicy meat. You could use pork loin, but the result might be drier as it has less fat.
Can I make this recipe in a slow cooker or an Instant Pot instead of a Dutch Oven?
Yes, you can make this recipe in a slow cooker or an Instant Pot. The slow cooking process will still yield tender meat. Just remember to adjust the cooking times according to your appliance.
What can I serve with carnitas?
Carnitas can be served in various ways. They're great in tacos, burrito bowls, salads, or alongside rice and beans. Top with your favorite toppings such as salsa, avocado, sour cream, fresh cilantro, and a squeeze of lime juice.
Can I use chicken broth instead of chicken stock in this recipe?
Yes, you can use chicken broth if you don't have chicken stock. The purpose is to add additional flavor to the braising liquid.
Can I use a Dutch oven on the stovetop?
Yes, Dutch ovens are designed to work both on the stovetop and in the oven. They are perfect for recipes that require browning on the stovetop and then slow cooking in the oven, like this carnitas recipe.
Do I have to add orange juice to the recipe?
Orange juice adds a hint of sweetness and acidity that complements the rich flavor of the pork. If you don't have orange juice, you could substitute it with another citrus juice like lime, just significantly less. For example 1 tablespoon of lime + 1 tablespoon sugar + ½ cup water.
Can I add other spices to this carnitas recipe?
Of course! Feel free to add other spices according to your taste. Some people like to add chili powder, garlic powder, onion powder, or black pepper for extra heat and flavor.
📖 Recipe
Dutch Oven Carnitas
Equipment
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 Leaf
- 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.
- Season the first batch (6-7 pieces) of pork liberally with kosher salt and fresh ground pepper.
- Put your
- 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.
- 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).
- 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.
- 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.
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.
