Now this is a recipe that is close to my heart. When I think back to dinners spent around the table when my kids were little, Dutch Oven Carnitas is the recipe I remember the most. The recipe that was most requested for birthdays and special occasions. The recipe I want to share with you the most as well! Carnitas tastes amazing in tacos, burrito bowls or even sandwiches. It is incredibly easy to make and the flavor is amazing. I hope your family enjoys it as much as we do!
Recipe Ingredient Notes
- Boneless pork shoulder- also known as a Boston butt, the high fat content and connective tissue make it the ideal recipe for cooking slow.
- Seasoning- we prefer using Montreal Steak Seasoning, chili powder and ground cumin. Adjust your seasoning to your personal preference.
- Olive oil- or your preferred cooking oil, I've also used avocado oil or tallow with this recipe.
- Beef broth- adds extra flavor to the meat, however, I've made this recipe numerous times with just water (or even chicken broth) with the same great results. Use what you have on hand.
Ways to Enjoy Every Bite
Our carnitas recipe is endless in its potential. We usually make dutch oven carnitas shredded up into tacos or burritos. But we have also put it in salads, tostadas, sandwiches and burrito bowls before.
Our preferred way of reheating leftovers is putting a bit of cooking oil in a skillet and heating through. This gives the carnitas a crisp that makes leftovers slightly different than the original meal. We usually also purchase a large pork shoulder so there are plenty of leftovers because they never last long!
How to Make...
Step 1: Preheat oven to 250ºF.
Generously sprinkle meat with Montreal Steak seasoning prior to searing. Heat oil in the dutch oven and sear all sides of the pork shoulder.
Step 2: After searing meat, add two cups of broth, ground cumin and chili powder to the dutch oven with the meat.
Step 3: Cover and roast in oven for 5 hours. At the halfway point, check that there is still fluid in the dutch oven, add more if necessary.
Step 4: After 5 hours, the meat should fork tender. You may need to adjust cooking time based on the size of your pork shoulder. Carnitas are ready when the meat shreds easily.
FAQ
You can use bone-in, we prefer using bone-less because it is easier to shred and serve or cut into chunks for faster cooking.
This is personal preference. Traditional carnitas are more crispy (this is what separates it from pulled pork). If you want your carnitas crispy- after cooking in the dutch oven, put a tablespoon of oil in a skillet and fry it up for a couple of minutes.
This depends on your time- if you need it to cook faster you can cut the meat into fist sized chunks. For a simpler approach- place the entire cut of meat into the dutch oven and cook whole.
Recipe Tips from Mrs. G
- Cooking times may vary with meat sizes, check at the 5 hour mark.
- Beef broth gives a more savory flavor, but water will work too!
- Don't skip searing, it locks in the flavor and keeps meat tender.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where they will be kept for 3-4 days.
You can also freeze carnitas for future meals. Place the meat in an airtight, freezer-safe container and store it in the freezer. It will keep for up to 3 months!
To reheat, simply use the microwave or your stovetop. If you want to reheat large quantities, you can place the carnitas on a baking sheet and heat in the oven.If working from frozen, be sure to let the meat thaw in the fridge overnight for the best results.
Dutch Oven Carnitas
Equipment
- Dutch oven with lid
Ingredients
- 4 pounds boneless pork shoulder also known as Boston butt
- 3 tablespoons Montreal steak seasoning or all purpose seasoning (garlic powder, salt, onion powder)
- 2 tablespoons olive oil or avocado oil
- 2 cups beef broth
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
Instructions
- Preheat oven to 250°F. Pat the pork shoulder dry with paper towels, then liberally season all sides with Montreal steak seasoning.
- Heat oil in a cast iron Dutch oven over medium-high heat until shimmering and almost smoking. Sear the pork shoulder until deeply browned on all sides, about 3 to 4 minutes per side. This step builds incredible flavor, so don't rush it.
- Pour 2 cups beef broth into the pot. The liquid should come about halfway up the roast. Sprinkle chili powder and cumin evenly over the top of the meat.
- Cover the Dutch oven with its lid and transfer to the oven. Roast for 5 hours, checking at the halfway point to add more broth if the liquid has evaporated below the one-inch mark.
- The carnitas are ready when the meat is fork-tender and shreds easily. If the pork still feels firm, continue roasting in 30-minute increments until it pulls apart with little effort.
- Transfer the pork to a cutting board and shred using two forks. For tender carnitas, toss the shredded meat with a few spoonfuls of the braising liquid and serve. Optional:For crispy carnitas (highly recommended!), spread the shredded pork in a single layer on a sheet pan. Drizzle with 2 to 3 tablespoons of the braising liquid. Broil on high for 5 to 8 minutes, watching carefully, until the edges turn golden and slightly charred.
- Serve warm in tortillas topped with avocado crema, pico de gallo, salsa, or your favorite toppings.
Notes
- Don't skip searing, you'll be missing out on great flavor
- Also, keep the braising liquid-It's full of flavor. Use it to keep your shredded meat moist, and store leftovers in the liquid to prevent drying out.
- Classic carnitas style: Use orange juice, cumin, and garlic for that traditional Mexican carnitas flavor. Finish by crisping up the pork under a broiler.
- Herb-rubbed roast: Swap Mexican spices for a rub of kosher salt, black pepper, rosemary, and thyme or other herbs for a more traditional herbaceous roast.
- Spicy version: Add chipotle peppers in adobo sauce for a smoky kick.
- Store leftovers in an airtight container in the refrigerator, where they will be kept for 3-4 days.
- You can also freeze carnitas for future meals. Place the meat in an airtight, freezer-safe container and store it in the freezer. It will keep for up to 3 months!
- To reheat, simply use the microwave or your stovetop. If you want to reheat large quantities, you can place the carnitas on a baking sheet and heat in the oven.If working from frozen, be sure to let the meat thaw in the fridge overnight for the best results.
Leave a Reply