Craving those melt-in-your-mouth carnitas tacos but want to skip the takeout? Look no further than your trusty Dutch oven! This Dutch oven carnitas recipe makes creating delicious pulled pork at home easy with minimal fuss. Simple ingredients and slow braising are all it takes to transform pork into taco (or burrito, or bowl!) goodness.
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Authentic pork carnitas are a Mexican pork recipe traditionally made with pork shoulder, aka pork butt. However, we decided to take a fun twist and use diced pork chops instead. You could even use pork loin, too. But don’t worry. Just because we don’t use pork shoulder doesn’t mean this recipe lacks flavor. The pork is slowly simmered in cooking liquid for hours for shreddable tender goodness. Short on time? Try our Instant Pot carnitas bowls!
What Are Carnitas?
Believe it or not, pigs weren’t originally part of the American landscape. They arrived with the Spanish explorers brought over by Christopher Columbus in the early 1500s. Hernan Cortes is credited with introducing them to Mexico not long after.
Legend has it that Cortes celebrated a victory over the Aztec Empire with a special feast in 1521. Using what was on hand, he cooked a pig in its own fat and served it with cornbread, a staple food of the Tlaxcalan people. This, some say, is the very origin of carnitas. (Interestingly, frying wasn’t even a traditional Mexican cooking method at the time!)
While historians might debate the exact details, there’s no denying the delicious fusion that emerged when European pigs met Mexican corn. This story reflects a broader theme in Mexican cuisine: a constant evolution influenced by history, new ingredients, and outside influences. It’s a fascinating thread that runs throughout the rich tapestry of Mexican food.
Easy Carnitas Recipe Ingredients
- Olive Oil: Searing oil for flavor and to prevent sticking.
- Pork Chops (cut into large chunks): The flavorful cut that gets tender and shreds easily. We usually make our carnitas with a fartty cut, pork shoulder, but this version is quick and easy and uses pork chops or diced pork loin.
- Garlic: Adds a punch of garlicky goodness.
- Bay Leaves: Subtle earthy depth of flavor.
- Chicken Broth: Keeps the pork moist and adds a savory taste.
- Citrus Juices: A touch of acidity to balance richness and brighten flavors.
- Onion: Sweetness, depth, and tender texture.
- Spices: Cumin (earthy), oregano (herbal), red pepper flakes (heat), paprika (smoky sweetness) – create the classic carnitas flavor profile.
- Salt
How to Make Homemade Carnitas in a Dutch Oven
Prep and brown the pork
- Preheat your oven to 300°F and grab a large baking sheet. Give it a light spray with some non-stick cooking spray to make cleanup easier.
- Heat up your large Dutch oven on the stove top over high heat. Once it’s hot, add a drizzle of olive oil.
- While the olive oil is heating, sprinkle some salt over your pork. Then, add the pork pieces to the hot Dutch oven.
- Let the pork sizzle and sear for 5-6 minutes or until it’s nicely browned on all sides.
- Once the pork is browned, it’s time to add all the other delicious ingredients! Toss everything else in the Dutch oven and stir it to combine.
Braise the Pork
- Cover the Dutch oven with its lid and transfer it to your preheated oven. Let it braise for 2.5 hours – that’s when the magic happens, and the pork becomes super tender.
- After 2.5 hours, take the Dutch oven out of the oven. The pork should be nice and tender by now. Transfer the cooked pork to the baking sheet you prepared earlier.
Shred the Carnitas, Crisp and Serve
- Grab two forks and shred the juicy pork into bite-sized pieces on the baking sheet. Then, pour the flavorful braising liquid from the Dutch oven over the shredded meat.
- Now, this is the optional step if you’re craving crispy carnitas – Place the baking sheet pan with the shredded pork under the broiler in your oven on high for 3-5 minutes or until you get crispy edges.
- All that’s left is to serve! Dish up your delicious carnitas onto corn tortillas or flour tortillas, and add your favorite toppings. Enjoy!
girl carnivore expert recipe tips
- Don’t skip the browning step! Searing the pork in the Dutch oven before adding the braising liquid creates flavorful caramelized bits on the meat’s surface. These bits add depth of flavor to the finished dish.
- There’s a difference! Braising combines simmering and occasional bubbling, while simmering is a gentler, more even cooking process. For carnitas, you want braising – it helps tenderize the pork meat, resulting in that melt-in-your-mouth texture.
- The pork should be mostly submerged in the braising liquid but not completely covered. This allows for some evaporation and concentration of flavors while still keeping the pork moist.
- The easiest way to shred the pork is to wait until it’s cool enough to handle but still warm. Trying to shred cold pork can be frustrating. Use two forks to pull the meat apart – it should shred effortlessly.
What to Serve With Shredded Pork Carnitas
Serve with warm tortillas of your choice. Make an easy grilled corn salad or black beans as a side. As for toppings, squeeze a little lime juice and chop up some fresh cilantro and red onion. For the ultimate finale, drizzle some poblano crema or rajas con crema on top. These toppings transform this crispy pork carnitas recipe into a restaurant-worthy feast at home.
Leftovers & Reheating
Leftover carnitas can be stored in an airtight container in the fridge for 3-4 days. You can also freeze the meat for up to 3 months. Just make sure to let it thaw overnight in the refrigerator before reheating.
To reheat, turn your oven to 225ºF and place leftover pork in a baking dish covered with aluminum foil. Add a little broth for moisture. Bake for up to 30 minutes.
If you’re short on time, you can place the baking dish (without foil) with a little bit of broth in the microwave. Microwave for 1-2 minutes or until warm.
Use leftovers to make these leftover carnitas Latin power bowls, tacos, pulled pork enchiladas, or nachos!
More Dutch Oven Recipes
Beef Recipes
Dutch Oven Pot Roast
Chicken
Dutch Oven Chicken Recipe
Campfire Recipes
Dutch Oven White Chicken Chili
Beef Recipes
Dutch Oven Chili in Oven
This Dutch oven carnitas recipe is your one-stop shop for tender, flavorful pulled pork that rivals any restaurant version. With a few simple steps and slow braising magic, you’ll be shredding juicy, melt-in-your-mouth pork in no time.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Easy Dutch Oven Carnitas Recipe
Recommended Equipment
Ingredients
- 1 tbsp olive oil
- 2 1/2 lbs pork chops bone removed and cut into chunks 5 garlic cloves, minced
- 2 bay leaves
- 1 cup chicken broth
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1 onion sliced
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1 tbsp paprika
- 2 tsp salt
Instructions
Brown the Pork
- Preheat the oven to 300ºF and lightly spray a large baking sheet with non-stick spray.
- Heat a large dutch oven over high heat and add the olive oil.
- Meanwhile, sprinkle the salt over the pork then add the pork to the heated dutch oven.
- Sear for 5-6 minutes or until browned.
Braise the Pork
- Add the remaining ingredients to the dutch oven and stir to combine.
- Cover with a lid and place in the preheated oven for 2.5 hours.
Shred the Carnitas
- Once the pork is tender, transfer the pork to the prepared sheet pan.
- Use two forks to shred the meat and pour the liquid over the meat.
Crisp and Serve
- Serve as is or broil in the oven on high for 3-5 minutes or until crispy.
- Serve as tacos, salad filling, bowls, over baked potato or any way you want with desired toppings.
Notes
- We normally make our carnitas with pork shoulder, but this version is quick and easy and makes use of pork chops or diced pork loin.
- Don’t skip the browning step! Searing the pork in the Dutch oven before adding the braising liquid creates flavorful caramelized bits on the meat’s surface, which add depth of flavor to the finished dish.
- Braising is key to easily shredded pork. Using a digital meat thermometer, make sure it reaches a temperature of 200 degrees F for easy shredding.
- The pork should be mostly submerged in the braising liquid but not completely covered. Keep the lid slightly adjar to let out steam. This allows for some evaporation and concentration of flavors while still keeping the pork moist.
- The easiest way to shred the pork is to wait until it’s cool enough to handle but still warm. Trying to shred cold pork can be frustrating. Use two forks to pull the meat apart – it should shred effortlessly.
Nutrition
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Pulled pork and carnitas might look similar at first glance – both are shredded and perfect for tacos or burritos. But dive deeper, and you’ll find some key distinctions. Pulled pork typically uses a slow cooker or smoker, relying on a flavorful broth or sauce to infuse the meat with smokiness and savory sweetness. It can be made from various cuts, including pork shoulder or even chicken. Carnitas, on the other hand, is all about the classic Mexican flavors. Made with pork shoulder and braised in a Dutch oven, it features a simpler spice blend with citrus juices, oregano, cumin, and chilies. The focus is on browning the meat for a balance of tender shreds and crispy edges, letting the natural flavors of the pork shine through.
Absolutely! An authentic carnitas recipe will use lard instead of oil. It adds a richer flavor profile than oil, making it perfect for this recipe. Or, if you don’t have lard, you could also use avocado oil for a more neutral flavor profile.
