How to Make the Perfect Dutch Oven Carnitas
Mexican · Medium · 225 min · 8 servings
These Dutch oven carnitas produce impossibly crispy and juicy pork using a two-stage cooking method that first braises, then crisps the meat in its own rendered fat. It is the ultimate taco filling that rivals anything from a taqueria.
Why this recipe works
This Dutch Oven Carnitas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 225 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 36g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 lbs bone-in pork shoulder cut into large chunks
- 1 whole orange halved
- 1 whole head of garlic halved crosswise
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 cup water or chicken broth
Step by step instructions
Step 1: Season the Pork
Season the pork chunks generously on all sides with salt, pepper, cumin, and dried oregano. Place the seasoned pork into the Dutch oven in a single layer as much as possible.
Step 2: Braise with Citrus and Garlic
Squeeze the orange halves over the pork and drop them into the pot. Add the halved garlic head cut-side down and pour in the water or broth. The liquid should come about one third up the sides of the pork. Bring to a boil on the stovetop.
Step 3: Slow Cook Until Tender
Cover the Dutch oven and transfer to a 300 degree Fahrenheit oven. Cook for 2.5 to 3 hours until the pork is completely tender and falling apart. Remove the lid for the last 30 minutes to reduce the braising liquid.
Step 4: Crisp the Carnitas
Remove the orange rinds and garlic. Shred the pork roughly with two forks, leaving some larger pieces for texture. Increase the oven to 450 degrees and return the shredded pork to the pot uncovered. Roast for 15 to 20 minutes until the edges are deeply browned and crispy.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- bone-in pork shoulder → boneless pork butt for easier shredding
- fresh orange → a mix of orange juice and lime juice
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Shredding the pork too finely before the crisping step which results in dry and burnt bits rather than crispy chunks
- Not reducing the braising liquid before the crisping step which leaves the carnitas swimming in liquid instead of getting crispy
Nutrition facts
Per serving: 380 calories, 36g protein, 3g carbs, 24g fat, 0g fiber.
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