Dutch Oven Carnitas
This Dutch Oven Carnitas recipe is made low and slow in the oven. Simmered in spices and a little bit of citrus, this recipe is juicy and fall-apart tender! It's perfect for tacos, burritos, rice bowls and so much more! It can also be made in the crockpot or on the stovetop!
Ingredients
- 1 3-4 lb. boneless pork shoulder (also called Boston butt), trimmed of fat
- 3 tbsp canola, peanut or avocado oil or enough to coat the bottom of your dutch oven
- 1/2 cup orange juice
- 1 cup chicken broth or stock
- Juice of 2 limes
- 1 chipotle in adobo, chopped + 1 tbsp adobo sauce from the can
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp sea salt or kosher salt
- 1/2 tsp black pepper
- tortillas, lime wedges, red onion, cilantro, salsa, hot sauce or other favorite taco toppings
Instructions
Traditional (Oven) Instructions
- Preheat oven to 300°F.
- Cut pork shoulder into large chunks and season with cumin, garlic powder, oregano, salt and pepper.
- In your dutch oven heat oil over medium-high heat. Add pork in one even layer and cook on one side without disturbing for 3-4 minutes until the pork in nicely browned on one side. Then flip and cook on the other side about 3 minutes more.
- Add orange juice, chicken stock, lime juice and chipotle chilis + adobo sauce. With a wooden spoon, give everything a big stir, making sure you scrape up the yummy browned bits that are on the bottom of the pan.
- Cover pan and place in the oven. Cook for 2 1/2 to 3 hours until pork can easily be shredded with a fork. Cooking time will vary depending on the size of your pork chunks :)
- With a slotted spoon, transfer pork pieces to a cutting board. Reserve about a 1/2 cup of liquid from the dutch oven.
- Optional (but fantastic): Set oven to broil. Transfer shredded meat to a sheet pan. Spoon over some of the reserved cooking liquid. Broil meat for 5-10 minutes until crispy edges begin to form on the meat.
- Make carnitas tacos by piling meat into flour or corn tortillas with a squeeze of lime and your favorite taco toppings! Or, enjoy in a burrito bowl! Sky's the limit!
Slow Cooker Instructions
- Complete steps 2-4 above, then transfer to a slow cooker and cook on LOW for 6-8 hours on on HIGH for 4-5 hours until meat shreds easily.
Stove Top Instructions
- Complete steps 2-4 above, cover dutch oven and cook over LOW heat on the stove for about 3 hours until meat shreds easily.
Notes
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Nutrition
Calories: 665kcalCarbohydrates: 3.6gProtein: 39gFat: 53.5gSaturated Fat: 16.6gCholesterol: 161mgSodium: 644mgPotassium: 97mgFiber: 1gSugar: 2.1gCalcium: 13mgIron: 3mg
Tried this recipe?Let us know how it was!