Easy Dutch Oven Carnitas Recipe

Two tacos on a plate filled with shredded meat, tomatoes, jalapeños, and cilantro. Sliced limes are visible on the side.

5 from 1 vote

Easy Dutch Oven Carnitas Recipe

Craving crispy-edged carnitas without the hassle? Our foolproof Dutch oven carnitas recipe delivers results with minimal effort, transforming humble pork into mouthwatering tacos right in your own kitchen.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 341kcal

Author: Kita Roberts

Equipment

dutch oven

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.

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