Dutch Oven Carnitas
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.
Crispy and juicy Mexican-style pulled pork carnitas braised and finished in a Dutch oven for the perfect taco filling.
Nutrition per serving
Ingredients
Main
Citrus
Aromatics
Seasoning
Braising Liquid
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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