Dutch Oven Carnitas

3 from 2 votes

Tender and juicy Mexican pulled pork with caramelized, crispy edges!

Course Dinner

Cuisine Mexican

Keyword carnitas dutch oven, carnitas in dutch oven, carnitas recipe, dutch oven carnitas

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings people

Calories 270kcal

3-4 lbs. boneless pork shoulder (or pork butt), trimmed and cut into big 2-inch chunks
2 tablespoons olive oil, divided
Kosher salt and ground black pepper
¾ cup orange juice
Juice from 1 lime

Preheat oven to 325°F. In a small bowl, combine the seasoning ingredients. Set aside.
Pat the pork dry with paper towels. Drizzle the pork with 1 tablespoon of olive oil; toss to coat. Season the pork with salt and pepper. Add the seasoning blend; stir until the pork is well coated.
Coat the bottom of a large cast iron Dutch oven with the remaining 1 tablespoon of olive oil. Add the pork. Pour in the orange juice and squeeze the lime juice over top. Cover with the lid.

Roast the pork in the oven for about 3 -3 ½ hours, stirring once or twice during the cooking process. The pork is done when it’s fall apart tender. Shred the meat with two forks. Add a little bit of extra lime juice over top, if desired.

I have found that the edges of the pork caramelize nicely in the Dutch oven, and therefore do not need to be “crisped” in a skillet as you would for traditional carnitas. That said, if you find you’re your pork isn’t as crispy as you’d like, you can crisp it in a skillet on the stovetop. This is optional! To do so, heat 2 tablespoons of vegetable oil in a large skillet over high heat. Working in batches so that you don’t overcrowd the pan, press the shredded pork into the oil and fry until crispy on one side (about 3 minutes).
Serve the crispy carnitas in tacos, with rice, or on salad and garnish with desired toppings.

Cutting the pork shoulder into large chunks allows more of the seasoning to coat the meat, creates even more crispy edges during the cooking process, and allows the meat to cook a bit faster. If you prefer to roast a whole pork shoulder instead, that's fine -- you'll just need to increase the total cooking time to 4-5 hours, or until the meat shreds easily with two forks (about 205 degrees F).

You don't need too much liquid in the Dutch oven. A little bit of orange juice and lime juice infuse flavor and keep the inside of the pot moist, while the meat also releases a lot of juices and liquid. As the pork roasts, the sugars in the juices and seasoning rub caramelize and yield that great crispy texture on the edges of the meat. Too much braising liquid and you'll end up with steamed or braised meat without the crisp exterior.

If the meat looks too dry, add a splash of extra orange juice, water, chicken broth, beef broth, or even beer to the Dutch oven.