Dutch Oven Carnitas
Our Dutch Oven Carnitas are juicy and flavorful. Use in burritos, tacos, salads and rice bowls. This will become your new favorite dinner!
Servings: 12 servings
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
Tips:
- 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.