If you’re looking for a deliciously tender, exceptionally versatile, and stupidly easy carnitas recipe. This is one of my favorite ways to cook pork butt, so you need to try my recipe for Dutch Oven Carnitas. With just 10 ingredients and about 5 minutes of active prep time, you can meal prep enough of this flavorful Mexican pulled pork to last you the whole week!
Tommy and I are HUGE fans of Mexican food, and whenever I get the opportunity to recreate our restaurant favorites at home, I grab it by the horns and don’t let go! But with two little ones in the house, my time in the kitchen is limited so the recipes need to be really simple.
So far, I think I’ve done a pretty good job at streamlining. From my slow cooked chicken enchiladas to my carne asada quesadillas made with slow cooker steak, and my sheet pan huevos rancheros to my speedy air fryer shrimp tacos, I’ve got plenty of flavor-packed stars up my sleeve.
This recipe for Dutch oven pork carnitas recipe is the newest addition to the A-Team, and it’s already become indispensable. It literally takes just 5 minutes of prep, then the oven does all the heavy lifting. A few hours later, my patience is rewarded with pounds of copycat Chipotle carnitas that’ll fill my week with yummy Mexican goodness.
And just like that, my meal plan for the week is set — carnitas tacos, quesadillas, burritos or burrito bowls, tortas, nachos, or enchiladas are well within reach. (And that’s not even close to an exhaustive list of how to use it.) Honestly, friends. If you’re a busy bee, you’re gonna love this Dutch oven pulled pork recipe. I have a feeling the rest of the fam will, too!
Jump to:
- What is pork carnitas?
- What does it taste like?
- Why You’ll Love This Dutch Oven Carnitas Recipe
- Ingredients Needed
- Substitutions
- How To Make Pork Carnitas In A Dutch Oven
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Storage & Reheating
- Dutch Oven Pork Carnitas Nutrition
- Pricing Info
- Other Dutch Oven Recipes
- Recipe
What is pork carnitas?
Literally translated, carnitas means “little meat,” which seems fitting for this slow-cooked shredded meat Imagine the juiciest, most flavorful pulled pork you’ve ever had, but with a distinctly Mexican flavor profile.
Nearly every authentic pork carnitas recipe I’ve seen is made from pork shoulder (also known as pork butt) that’s been seasoned with warming spices and citrus. Here we use a mix of beef broth and two types of citrus juice, plus a handful of spice cabinet staples.
But the real magic of this Mexican pork shoulder comes from the cooking method. After seasoning the meat generously, it’s submerged in a flavorful cooking liquid and braised low and slow until it practically melts in your mouth. In short, it’s pure meaty heaven.
What does it taste like?
You’ll be smitten from the first bite of these oven carnitas. They’re savory and succulent, with a beautiful balance of meatiness, crispness, and warmth. There’s a comforting richness that’s not overly heavy, balanced by the light zest of citrus and the warm earthiness of the spices.
More specifically, the cozy combination of chili powder and cumin is immediately detectable on this Dutch oven pork butt. As you chew, the sweetness of garlic and onion powder comes through. You’ll then taste the bright punch of fresh lime juice and orange juice, both of which are supported by the citrusy flavor of Mexican oregano.
In short, this shredded Mexican pork roast has all the hallmarks of deliciousness — salt, fat, acid, and heat. 🧑🍳🤌😘
Why You’ll Love This Dutch Oven Carnitas Recipe
- Ridiculously Versatile – I LOVE batch cooking, especially when I’m making something as tasty as this Dutch oven pork. It’s perfect for stuffing baked potatoes, tucking into tortillas, adding to soups and salads, serving over grains or beans… the list goes on! Trust me: once you have it made, you’ll find no shortage of creative ways to wolf it down. (But if you need some inspiration, jump down to the serving suggestions section below!)
- So Flavorful – As a white girl, I don’t think I can claim this as an authentic carnitas recipe. That said, it tastes like a dead ringer for the pulled pork I get from my favorite Mexican restaurant, so I’m calling it a win. 🤷🏻♀️
- Super Speedy Prep – If you’ve got 5 minutes to spare, you have enough time to prep my Dutch oven pork carnitas recipe. Then all that’s left to do is shove it in the oven and wait a few hours!
Ingredients Needed
As promised, you don’t need anything crazy to make this recipe for oven roasted pork carnitas in the oven. Here’s what to grab:
- Boneless Pork Shoulder – If you can’t find it at the store, don’t panic. This one cut of meat goes by many names: pork butt, Boston butt, blade roast, and picnic roast. If you’re confused, just ask the butcher.
- Beef Broth – For infusing the carnitas with rich, savory depth as it braises. You’re welcome to use either store-bought or homemade. If you opt for store-bought, I recommend using a reduced-sodium option.
- Orange Juice – While I typically advocate for fresh citrus juice, the refrigerated OJ scene is rife with delicious options.
- Fresh Lime Juice – When it comes to lime juice, fresh is 100% the way to go. To get the most juice from your fruit, make sure to roll it firmly on your work surface for 10-15 seconds before slicing it open.
- Dried Mexican Oregano – Fun Fact: Mexican oregano is NOT the same as “true oregano,” i.e. the stuff we use for Mediterranean cooking. It’s closely related to verbena and boasts citrusy undertones with a hint of anise.
- Chili Powder – Interestingly enough, chili powder is a mild spice blend made from several types of dried chiles. It also typically includes other spices like cumin, garlic powder, or Mexican oregano. Feel free to make your own.
- Garlic Powder & Onion Powder – All the allium sweetness, none of the annoying papery skins or teary eyes!
- Cumin – I used ground cumin, but you can also use whole cumin seeds. Just toast them briefly in a dry pan until fragrant, then grind them with a mortar & pestle.
- Salt & Black Pepper – For basic seasoning. Use freshly ground black pepper for the most pungent flavor and best carnitas. I used fine sea salt here, so if you’re using another type (e.g. kosher or Himalayan pink salt), check this handy conversion guide.
Substitutions
This recipe for homemade carnitas in the oven is pretty flexible. Here are some easy ingredient substitutions to try:
- Boneless Pork Shoulder – When cooked low and slow, you can’t beat pork shoulder in terms of flavor and tenderness. That said, in Michoacan (where authentic Mexican carnitas are originally from), they use the whole pig, so you wouldn’t be wrong to use another cut.
- Just note that leaner meats don’t shred as well and may be more prone to drying out. You can balance the leanness out a bit if you add a few tablespoons of uncured, unsmoked pork belly or another source of pork fat (e.g. fresh lard from the butcher or bacon).
- If you’re game for trying other varieties of meat, you can also try boneless skinless chicken thighs, beef chuck roast or brisket, or lamb shoulder.
- Beef Broth – You can swap in chicken broth or vegetable broth if you prefer. Bouillon powder, cubes, or paste dissolved in hot water will also work.
- Orange Juice – Pineapple juice would be delicious as a substitute. You can also try using apple juice with a few splashes of apple cider vinegar to add some acidity.
- Fresh Lime Juice – Fresh lemon juice is a close enough approximation. If you can’t get your hands on fresh limes, Nellie & Joe’s Famous Key West Lime Juice is the best money can buy.
- Mexican Oregano – If you can’t get your hands on it, try swapping in an equal amount of dried marjoram or dried thyme. You can also use a couple of bay leaves.
- Chili Powder – Feel free to mix and match your favorite varieties of ground chili powders like smoked paprika, cayenne, ancho, chipotle, or red pepper flakes. Just remember to take everyone’s heat preferences into account (especially if you’ve got kiddos to feed).
- Garlic Powder – You can use 2x as much dried garlic flakes (to account for density). You can also use fresh minced garlic or garlic paste. If you use a fresh option, increase the amount by 2-4x. (Why 2-4x? Typically speaking, ¼ teaspoon garlic powder = 1 garlic clove. However, fresh garlic has a spicier, more pungent flavor compared to sweet garlic powder. Experiment to find what amount works best for you!)
- Onion Powder – Navigating the conversion between onion forms is simple with this handy ratio: 1 teaspoon onion powder = 1 tablespoon onion flakes = 1/3 cup fresh onion. Since onion powder tastes sweet like cooked onions, I recommend using sweeter varieties like red or yellow onions or shallots.
- Cumin – As I mentioned above, you can use whole dried cumin. Alternatively, try swapping in coriander, which has a bright citrusy undertone and an earthy warmth. If you have any Garam Masala on hand, it’s a fun, spicy substitute that has some cumin in the mix.
How To Make Pork Carnitas In A Dutch Oven
This recipe for carnitas in the oven couldn’t be easier. Here’s how it’s made:
Step 1: Prep. Preheat oven to 300°. Cut your pork shoulder into 4 equal pieces and place them in a large Dutch oven.
Step 2: Add Liquids (beef broth, OJ, and lime juice) to the pot.
Step 3: Add the Seasonings and toss the pork to coat it evenly.
Step 4: Bake. Cover with the Dutch oven lid and braise in the preheated oven for 2-2.5 hours, or until the pork reaches an internal temperature of 145℉.
Remove the pork from the Dutch oven and transfer it to a cutting board. Shred the pork, then return the pork to the Dutch oven with the drippings. Toss to coat, then serve!
Optional Variations & Dietary Adjustments
Just because Tommy and I think this is the best pork carnitas recipe around doesn’t mean it’s YOUR ideal recipe. Here are just a few ideas of how to tweak it to make it work for you and your family:
- Crispy Pork Carnitas – If you want to get the real crispy street taco-style carnitas experience, crisp it up in a cast-iron pan over medium-high heat ~OR ~ spread out the pulled pork in a single layer on a greased foil or parchment-lined baking sheet. Broil on high for 5 minutes, keeping a close eye (and nose!) that it doesn’t burn.
- Allium-Free: Try adding a pinch or two of asafoetida. It has a very pungent sulfurous smell, but does taste a lot like cooked garlic and onions. Be sparing — the intensity of the aroma should indicate how potent it is!
- Low- or No-Salt Diet: If you’re trying to cut back on the salt, try using some lime zest and/or a salt-free seasoning like Mrs. Dash.
- Shortcut: don’t want to measure out all the individual spices? My salt-free taco seasoning blend is a pretty good swap for the chili powder, onion powder, garlic powder, and oregano!
Serving Suggestions
My absolute favorite thing about this pork carnitas recipe is that it plays so nicely with others! Here are just a few different ways to put it to good use:
- Carnitas Street Tacos – Warm corn or flour tortillas on a cast iron pan until pliable. Layering 2 tortillas (if thin, for structural integrity), and scooping with a slotted spoon, stuff with your crispy carnitas, then add your favorite toppings like chopped onions & cilantro, thinly sliced radishes, or a dollop of guacamole.
- Carnitas Burrito Bowls – Start with my southwest quinoa casserole, then add a scoop of carnitas. Top with Greek yogurt, some cilantro, and a few shakes of hot sauce. Pork and rice bowls are perfection!
- Mexican Pulled Pork Sandwich – Start with a warmed sandwich bun, pile on the carnitas, then add a mango avocado slaw, and use chimichurri as your saucy condiment.
- Stuffed Jacket Potatoes or Mashed Potato Bowls – If you’re on a tight food budget, there’s nothing like the humble spud to help you out. Pile tender braised carnitas into a baked potato or on top of a bowl of boursin mashed potatoes, drizzle with your favorite salsa or sauces, add some red onion pickles and cilantro, and voila! A hearty, crowd-pleasing dinner is served.
Whatever Mexican-inspired pulled pork Dutch oven yumminess you make for dinner, don’t forget to make my creamy mango paletas for dessert!
Recipe Success Tips
My simple carnitas pork recipe is pretty straightforward, but there are a few things to keep in mind:
- Get Crispy. While this carnitas Dutch oven recipe is perfectly delightful without any additional steps, taking the extra time to crisp it up in the oven or on the stovetop will yield a textural marvel you won’t be able to resist. The insides stay tender and juicy, but the exterior of the pork gets crisp and browned. YUM.
- Don’t Toss The Liquid! Use the braising liquid as your carnitas sauce, drizzling it on as needed for added flavor and moisture. Then, hang onto any extras — it would make an excellent base for Mexican and Tex-Mex soups and stews like my slow cooker chili, black bean soup, or even a Mexican-inspired carnitas ramen.
FAQs
Carnitas are a particular variety of pulled pork that comes from Mexico. Pulled pork as a whole can encompass any style or flavor of pork that has been shredded, but to be considered carnitas, Mexican seasonings should be added.
In my opinion, the best pork for carnitas is pork butt/pork shoulder. This relatively inexpensive and tough cut of meat transforms into a melt-in-your-mouth pot of shredded pork deliciousness that no other cut can touch.
By braising the pork butt in the Dutch oven, you don’t run the same risk of overcooking it as you would with a dry-cooking method. However, it is still possible to overcook the carnitas using this method. You’ll want to remove it from the oven as soon as the meat is tender enough to shred with a fork. Also, if/when you decide to crisp up the meat, make sure to not let it burn under the broiler or in the cast iron pan.
Yes, but it won’t be traditional if you do. That said, you can use beef, lamb, or even chicken to make a delicious pot of pulled Mexican meat. Check out the “substitutions” section above for more detail on which cuts to try.
It’ll depend on how hot your oven is (get an oven thermometer to help!) and how big the pieces of pork are. I cut my 4 pounds of pork shoulder into 4 pieces, and it took a little over 2 hours to reach an internal temp of 145F.
You definitely can replace some or all of the beef broth with Coke if you like, but it will increase the sugar content considerably. That said, I’ve seen more than one traditional carnitas recipe use some kind of cola as part of the braising liquid. If you go this route, I recommend reaching for Mexican Coke or a cola that has been sweetened with natural cane sugar instead of HFCS.
Storage & Reheating
- Any leftovers can be stored in a clean, airtight container in the fridge for up to 5 days. I recommend storing it in the braising liquid to keep it nice and juicy.
- You can also freeze leftovers for up to 3 months. I recommend using a freezer-safe zip-top bag, pressing as much air out as possible to avoid freezer burn, and labeling it with the contents and the best by date.
- To serve, allow the carnitas to defrost overnight in the fridge, then warm on the stovetop in a skillet over medium heat; in the oven under the broiler; or in the microwave.
Dutch Oven Pork Carnitas Nutrition
Per serving, you’re looking at about 345 calories, which is pretty reasonable considering the rich flavor of this porky deliciousness. The total fat content sits at 25 grams, which is a bit on the high side — a little less than half your daily recommended amount. That said, as long as you don’t pile on too many high-fat toppings, this is perfectly normal for lunch or dinner.
Protein-wise, you’re looking at a solid 26 grams per serving, which is fantastic for muscle repair and keeping you feeling full longer. Plus, with only 4 grams of carbohydrates and 1 gram of fiber, this dish is pretty low-carb.
And, while the sodium is at 538 mg, balancing this dish with low-sodium sides or moderating your added salt during cooking can help keep it within your preferred range. (Hop back up to the “Optional Variations” section above for instructions on how to make it lower-sodium.)
In a nutshell, while the fat content and sodium are something to be mindful of, these pork carnitas offer a good balance of protein and are low in carbs, making them a hearty and satisfying addition to any plate. Just pair them with some fiber-rich sides to balance it all out!
Total nutritional content per serving is:
- Calories: 345 calories
- Total Fat: 25 grams
- Protein: 26 grams
- Sodium: 538 mg
- Carbohydrates: 4 grams
- Fiber: 1 gram
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 3 – 4 lbs boneless pork shoulder: $19.10
- 2 cups beef broth: $1.39
- ½ cup orange juice: $0.29
- ¼ cup fresh lime juice: $0.50
- 1 tbsp dry oregano: $0.07
- 1 tbsp chili powder: $0.03
- 1 tbsp garlic powder: $0.04
- 2 tsp onion powder: $0.03
- 1 tsp cumin: $0.02
- 1 ½ tsp salt: $0.02
- ½ tsp black pepper: $0.01
The total comes out to be around $21.50 or roughly $2.15 per serving!
Other Dutch Oven Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Dutch Oven Carnitas (Pulled Pork)
Equipment
Ingredients
- 3 – 4 lbs boneless pork shoulder (cut into 4 pieces)
- 2 cups beef broth
- ½ cup orange juice
- ¼ cup fresh lime juice
- 1 tbsp dry oregano
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 300°.
- Cut your pork shoulder into 4 equal pieces and place them in your Dutch oven.
- Add the remaining ingredients and toss the pork to coat it in the seasonings.
- Cover with the Dutch oven lid and braise (bake covered) in the preheated oven for 2-2.5 hours, or until the pork reaches an internal temperature of 145℉.
- Remove the pork from the Dutch oven and transfer it to a cutting board. Shred the pork, then return the pork to the Dutch oven with the drippings. Toss to coat, then serve!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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