Dutch Oven Carnitas
Every time my husband makes his Dutch Oven Carnitas for a party, we come home with an empty platter and requests for the recipe. Tender and flavorful shredded pork with those crispy edges everyone loves!
It’s no secret that my husband, Brooks, is a better cook than me, especially when he makes this easy carnitas recipe!
Brooks doesn’t cook that often, but when he does, WATCH OUT! They are so tender, juicy, full of flavor, and makes a big batch.
Grab this recipe and get cooking. I make these on the weekend and then portion out the leftovers for easier meal prep during the week or for a dinner emergency.
Pulling some of these out the freezer on a busy weeknight makes things easier. I even love them in these pulled pork enchiladas. A family favorite for sure:)
What are Carnitas?
Carnitas are a Mexican pork dish which translates to “little meats” in Spanish.
Typically made with a high fat cut of pork like a Boston butt or pork shoulder, the meat is braised in its own fat for a long time until the meat shreds easily.
This a great use of lard if you have some in the pantry. I buy some pork lard just for this reason.
But if you love that smoky flavor, make this smoked pork butt! I can’t get enough of it.
What can I make with Pork Carnitas?
Just think, you can use the leftovers so many different ways! Grab some warm tortillas and make pork carnitas tacos, burritos, enchiladas, and quesadillas.
Deconstructed burrito bowls, rice bowls, or salads with tons of veggies are great for meal prep.
Stretch them for dinner and make a Cuban casserole, some pork sliders, empanadas, nachos, or Mexican pizzas. And drizzle it with this sauce for pulled pork!
You need protein for breakfast so add them to eggs, make a breakfast hash, or replace your bacon with them in a breakfast sandwich.
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Ingredients Needed
Pork – Use a pork shoulder or Boston butt.
Onion – A yellow onion or white Spanish onion.
Peppers – I like to use fresh jalapeno peppers. You can leave them out if you don’t want them.
Citrus – A mixture of limes and oranges. Substitute lime juice and orange juice in a pinch.
Spices – I love to use cumin, chipotle powder, Mexican oregano, salt, pepper, chili powder, and bay leaves.
Kitchen staples – Water, salt, black pepper.
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How to make Dutch Oven Carnitas
First: Preheat oven to 250F. Cube the pork into medium-sized chunks, about 1-2 inches. In a large Dutch oven, sear the pork pieces, in fat or vegetable oil, over medium-high heat. You might have to do this in batches.
Second: Return all the pork to the pot and add the water, bone (bone if you have it), onions, jalapeños, and all spices. Add in the citrus or the juices.
Third: Bring the meat and liquid to a boil. Cover, place in oven and cook for 2 hours and 15 minutes or until meat is nice and tender.
Fourth: Remove the pot from the oven, check temperature of the meat, and then cover and let cool for about 20 minutes.
Fifth: Remove meat, onions, and jalapeños onto a baking sheet leaving the juice in the pot. Reduce the cooking liquid by 1/2 to 2/3 over medium heat.
Sixth: Using forks, shred the meat, onions, and peppers. Toss the bones, citrus, bay leaves, and excess fat. Toss the shredded meat, onions, and jalapeños back into the juice. Stir to coat the meat.
Seventh: When ready to crisp up the carnitas, place everything on the baking sheet and put under the broiler on high until crispy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Favorite Ways to Top Carnitas
You can add just about anything you want to them but I have some fun ways I want to share. Pickled red onion, Mexican pickled radishes, and pickled red cabbage add a burst of color and tanginess.
If you like your condiments, some fresh pico de gallo, easy salsa recipe, and green salsa verde are amazing. Add some creaminess with a pomegranate guacamole, sour cream, or a ranchero sauce.
Don’t forget a sprinkle of chopped fresh cilantro too!
How do you know when they are done?
Cook the pork by braising it in the oven at 250F for 3-4 hours. Every hour stir and check the temperature of the meat.
The braising is considered done when the temperature registers at 200F or higher. Be sure to check the largest chunks of meat to be sure.
How long do they last?
Store any leftover carnitas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, microwave, or get them crispy again in a hot skillet.
How do I reheat them in the oven?
Wrap the meat in foil and seal tightly. Heat in the oven at 250F for 10 minutes or until the temperature reaches 165F.
Open the foil and and broil the shredded pork for a few minutes to to get nice and crispy on the edges.
You can also, sear them in a hot skillet on the stove top in small batches.
What is the best cut of meat to use?
I always get asked about the best cut of pork for carnitas. You can choose between Boston butt and pork shoulder. Both have a ton of flavor!
The pork butt, also known as Boston butt, makes for tender carnitas. It’s a bit higher in fat, which means more flavor.
I know it’s not pork but I do love me some Carne Asada. Especially in this Carne Asada Quesadilla. So if you are looking for other meat options you should try some.
What is the difference between Carnitas and Al Pastor?
Carnitas are braised in the oven or slow cooker and Al Pastor is cooked on a rotisserie usually after soaking in a marinade.
The pork shoulder or pork butt (we use the bone-in one) for the carnitas is braised in fat or lard and then shredded. Then seared in fat and then braised with citrus, jalapeños, onions, and lots of spices.
Brooks’ version has the necessary fat but he adds water for braising instead to keep the calories down.
Tapas Tips & Tricks
- I like to use a bone in pork shoulder for the extra flavor, but use a boneless pork shoulder, or even a pork loin in a pinch.
- Don’t crowd the pan when searing the meat. You need space for the air to move around them or they will steam and you won’t get the good brown bits you need for flavor.
- Use chicken broth instead of water for more flavor.
- After I juice the oranges and limes, I add the orange rinds to the pot as well. It adds extra orange flavor but it’s not necessary to do this.
- Use a slotted spoon to remove the meat so you keep as much juice as possible.
- Line the baking sheet with aluminum foil for easier clean up.
- If you are doing meal prep or freezing for later, I skip the broiling step until ready to enjoy.
- Do the braising in your crockpot, instant pot, or slow cooker and finish them by reducing the liquid on the stovetop. Crisp the meat later.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
The dutch oven pork carnitas freeze beautifully and make a great meal for someone who doesn’t feel like cooking!
Pork Carnitas
Ingredients
- 7.5- pound pork shoulder with the bone-you can go up to 9 lbs
- 2 cups water
- 2 oranges halved
- 1 lime halved
- 4 jalapeños tops removed, peppers sliced in half
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1.5 teaspoons chipotle powder
- 4 bay leaves
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 onions peeled, quartered
Instructions
- Cube up the pork shoulder and place in dutch oven with the bone. Put on the stove top on high heat.
- Add water and all spices. Add onions, lime, jalapenos, and oranges (squeeze the citrus into the pot and toss in the rinds.)
- Bring to a boil and preheat oven to 275. Cover, place in oven and cook for 2 hours and 15 minutes until meat is nice and tender.
- When done braising, remove the pot from the oven. Remove meat, onions, and jalapenos onto cookie sheet.
- Throw away fruit, fat, and bone. Shred meat. Reduce the pot juices on the stovetop until reduced by 2/3.
- Toss shredded meat, onions, and jalapenos back into the juice. Place all onto a cookie sheet and put under the broiler on high until crispy!
- Serve with your favorite toppings!
Notes
- I like to use a bone in pork shoulder for the extra flavor, but use a boneless pork shoulder, or even a pork loin in a pinch.
- Don't crowd the pan when searing the meat. You need space for the air to move around them or they will steam and you won't get the good brown bits you need for flavor.
- Use chicken broth instead of water for more flavor.
- After I juice the oranges and limes, I add the orange rinds to the pot as well. It adds extra orange flavor but it's not necessary to do this.
- Use a slotted spoon to remove the meat so you keep as much juice as possible.
- Line the baking sheet with aluminum foil for easier clean up.
- If you are doing meal prep or freezing for later, I skip the broiling step until ready to enjoy.
- Do the braising in your crockpot, instant pot, or slow cooker and finish them by reducing the liquid on the stovetop. Crisp the meat later.
Nutrition
This recipe inspired from this great blog.
{Originally posted 3/01/2015 – updated 01/19/24 with new recipe notes and photographs}
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This is so delicious – when I moved from southern California to Alaska my recipe went missing and your recipe is
Don’t have a Dutch Oven, can I use my Roaster pan and cover tightly with foil?
You sure can!
Found this recipe a couple months ago and it is AMAZING!! Came back so I can make it again – the leftovers are incredible as well. These are as good or better than anything I’ve ever had in restaurants (and I worked in high end Mexican restaurants for nearly 10 years). Thanks so much for this awesome recipe!
Thank you so much! I am so glad that you love it as much as we do. Try it pan fried with some eggs for breakfast:)
We love carnitas but have never made them at home. This recipe was easy and so easy plus I had everything to make them! This recipe is a regular in our house.
I’ve actually been looking for a good carnitas recipe 😀 Can’t wait to try it!
Thanks Chrisy!! You won’t be disappointed
I’ve actually been looking for a good carnitas recipe 😀 Can’t wait to try it!
I’ve actually been looking for a good carnitas recipe 😀 Can’t wait to try it!
Carnitas is my favorite, I order it all the time at Mexican restaurants. Your version looks especially delicious with that browned top!
Thank you! The crispy edges are what keeps me coming back for more!
Down here in San Antonio carnitas are made by poaching the pork in manteca (lard), and I have to say that they are amazing, but expensive and a little on the heavy side. This recipe looks delightfully light and flavorful. I’ll be giving it a try very soon!
I have tried those too but love that we are using water and all the citrus! It helps cutting through the fat of the pork!
These look so good! I can’t wait to try them.
Thank you Marye! I hope you like them!
Love the bright citrus notes!
Thank you Rebecca! You can really taste the orange and I love that they are gluten free!
Down here in San Antonio carnitas are made by poaching the pork in manteca (lard), and I have to say that they are amazing, but expensive and a little on the heavy side. This recipe looks delightfully light and flavorful. I’ll be giving it a try very soon!
Down here in San Antonio carnitas are made by poaching the pork in manteca (lard), and I have to say that they are amazing, but expensive and a little on the heavy side. This recipe looks delightfully light and flavorful. I’ll be giving it a try very soon!
Wait. Getting tired of tacos is a thing? Second carnitas recipe I’ve drooled all over this week. The universe is trying to tell me something!!
I don’t think I know how I can give them up or how I can get tired of tacos either but there are a few people out there who might…
Thanks for the inspiration. I am making out our grocery list right now and adding pork to the list. Your version looks so delicious and love the addition of oranges. Pinned!
Thanks! I make my hubby make them for me at least twice a month, I have a few pork shoulders in my freezer because I stock up when they go on sale, so I can eat on it all week. Use it tacos, huevos rancheros, on a salad…
Thanks for the inspiration. I am making out our grocery list right now and adding pork to the list. Your version looks so delicious and love the addition of oranges. Pinned!
Thanks for the inspiration. I am making out our grocery list right now and adding pork to the list. Your version looks so delicious and love the addition of oranges. Pinned!
This sounds SO good! I’ll be making burritos immediately.
You’ll have plenty for week long leftovers! Thanks for reading Lauren!
These look so easy to make. I am going to pass this recipe to all my pork lovers. This is exactly what they are looking for.
Thanks! I love it doesn’t take too much active time!
Oh man…I do love me some good carnitas!! These look so perfect for Cinco de Mayo (and so stress-free, too)! I’m thinking a few sides and a spicy margarita and my CDM menu is planned!
Thanks Kristy! We are making some too!
Holy moly!! These look sooooo good! Seriously going to add these to the must make soon list. Great for Cinco De Mayo coming up!
I love carnitas, they may be my favourite king of taco!
I was always a beef girl, but with these the tides are turning! Your meyer lemon cake is the BOMB!
These look so easy to make. I am going to pass this recipe to all my pork lovers. This is exactly what they are looking for.
These look so easy to make. I am going to pass this recipe to all my pork lovers. This is exactly what they are looking for.
I’ve got a hubby who loves to cook too. He would definitely love this dish. Pork shoulder is amazing.
Mine is also a pulled pork BBQ fanatic!
I love carnitas, they may be my favourite king of taco!
I love carnitas, they may be my favourite king of taco!
I LOVE carnitas! Usually make them in the oven though. Will have to try your recipe and the crock pot next time. Sounds delicious!
Thanks Judy! Let me know how they turn out!
Interesting recipe!
Thanks! It’s my hubby’s recipe and I hope you try it. Thanks again for reading!
This would be a huge hit at our house!! We love Mexican food and carnitas are so good!
Even though my kids don’t eat carnitas, we still make them all the time and I eat their portions for them:)
I absolutely love pork carnitas! Your version looks wonderful!
This looks so good! I can’t wait to try them!
Thanks so much! I can’t wait to hear how you like them!
Let me know how you like them!
I love carnitas! And these look delicious!