Pork Carnitas in Dutch Oven

featured image dutch oven carnitas tacos on black plate

Literally translated to little meats, tender, juicy pieces of pulled pork shoulder with crispy edges make up the best Dutch Oven Carnitas you’ve ever tasted.

Course Main Course, Main Dish

Cuisine Mexican

Prep Time 20

Cook Time 2 15

Broiling 10

Total Time 2 45

Servings People

Calories 218kcal

Author Diana Reis

Equipment

Dutch Oven Large 6-8 quarts

Ingredients

3-4 Pounds Pork Shoulder cut into large chunks, 2 inches by 3 inches
¼ Cup Vegetable Oil
1 White Onion halved
4 Cloves Garlic peeled
¾ Cup Orange Juice about two oranges freshly squeezed
¼ Cup Lime Juice four limes freshly squeezed
12 Ounces Mexican Beer
1 Jalapeno halved, seeded
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Dried Oregano
2 Bay Leaves
2 Teaspoons Coarse Salt
1 Teaspoons Black Pepper

Garnish

16 Corn tortillas warmed, optional
½ Cup White Onion diced optional
½ Cup Cilantro Chopped optional
2 Limes cut into wedges optional

Instructions

Start by trimming away about 50 percent of the fat cap from the pork shoulder and cutting the shoulder roast into hunks about 2 inches by three inches.
Mix together the dry seasonings and coat each piece of pork liberally on all sides.
Heat ¼ cup of cooking oil in a large Dutch oven. In batches, brown seasoned pork until you form a nice crust on the outside of each piece.
Browning will help build deep flavor and render off some of the fat. Since we aren’t cooking this pork in lard, the oil and rendered fat from the meat itself will make the cooking liquid rich and full flavored without extra oil.
Return all of the browned pork pieces back to the Dutch oven.
Then, add white onion cut in half, seeded jalapeno, garlic cloves, bay leaves, beer, orange juice, and lime juice.
Add enough water to just cover the pork.
Place the lid on tight and cook on low heat using either the oven or stovetop method explained below.
Remove the fully cooked pork from the Dutch oven and place on a cutting board.
Return the pot to the stove and bring to a simmer. Reduce the remaining cooking liquid by half.
Using two forks, pull apart the pork until you get small shredded pieces.
Transfer the shredded pork to a baking sheet.
Then, take a half cup of the reduced cooking liquids and pour over all of the pork.
Toss the pork in the juices until it is all nicely coated.
Place the cookie sheet under a low broiler and let the meat crisp. After 3-5 minutes, pull out the pan of pork and use tongs to turn the carnitas over. Return to the broiler and let brown for another 3-5 minutes.

Notes

Oven Carnitas Method

Make sure your racks are set to leave plenty of room for your large Dutch oven with the lid on. Then, preheat the oven to 300°. Place the browned pork fully covered with cooking liquid in the oven with the lid on tight. Cook for two hours and then remove from the oven.

Stovetop Carnitas

Once you have covered the pork with cooking liquid. Place the lid on tight and bring the pot to a low simmer. Turn the heat down to low and let the pork cook for two hours. Do not let the liquid come to a boil or even a strong simmer. It’s important to keep the heat low and let it cook for the full two hours to have moist, tender pieces.

How to Serve

My favorite toppings for authentic pork carnitas tacos are...

Diced White Onions
Salsa
Fresh Cilantro
Lime Wedges

Other Toppings

Pico de Gallo
Diced Red Onion
Sour Cream
Shredded Cheese
Hot Sauce
Shredded Cabbage
Jalapeños
Guacamole

Make Ahead, Storage, Reheating

Dutch oven carnitas can definitely be made ahead of serving. You will want to cook and shred the braised pork, but hold off on broiling. Add some of the concentrated cooking liquid to the container to keep the pork moist.

These can be stored in a sealed container in the fridge for up to three days, or in the freezer for up to three months.

You can warm the carnitas in a microwave safe bowl. Add a few tablespoons of water to the bowl, and cover with a damp paper towel to keep them from drying out. You can then place them on a sheet pan and broil them to get them crispy.

You can also reheat in a frying pan. Again, add a few tablespoons of water and heat slowly. Once they are warm, drain away any water or let it evaporate. Turn the heat up to medium-high and let the pork crisp in the hot pan.

Why are my carnitas tough/dry?

There are two places you can go wrong when making Dutch Oven Carnitas. The first is cooking with intense heat. If you let your braising liquid come to a boil it will actually push the natural juices out of the meat and cause the connective tissues to toughen up. This will leave you with dry, tough pork.

The second place you can go wrong is when you are crisping the shredded pork. Using the broiler is a very easy method, but you should really pay close attention to the meat as it cooks. Use low broil only, and make sure your sheet pan is a good six inches away from the broiler.

Can I make this in the slow cooker?

You can definitely translate this recipe for the slow cooker. I recommend browning the meat on the stovetop to start. Then place all of the pork along with the excess oil and drippings from the frying pan to the slow cooker. Add onion, garlic, bay leaves, and jalapeno along with beer and citrus juice. Make sure to adjust the cooking liquids so that there is just enough to cover the pork. This may be more or less.

Tips for Success

Be patient and let the large pork pieces cook on low until they are completely fork tender.
While shedding the pork, break up any large pieces of fat and distribute small pieces evenly throughout the meat. If you have pieces that are too large to be enjoyable to eat, just pull them out and throw them away. The right amount is a matter of personal preference.
Really watch the carnitas under the broiler. Again, be patient and use the low setting only.

Nutrition