These Dutch oven carnitas are made with pork shoulder slowly braised in orange juice, lime juice, garlic, onion, and spices until perfectly juicy and fork-tender. After shredding, the pork is broiled with a little of the cooking liquid to create crispy, caramelized edges just like restaurant-style pork carnitas. Cooking carnitas in a Dutch oven allows the flavors to slowly concentrate as the pork braises, creating tender, flavorful Mexican pulled pork that's surprisingly easy to make at home.

Pile these crispy pork carnitas into warm tortillas, burrito bowls, nachos, quesadillas, or straight onto a plate with rice and beans. However you serve them, this is one of those meals that makes taco night feel extra special.

Shredded crispy pork carnitas cooked in a Dutch oven are on a sheet pan with lime slices.

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A Note from Angela
Ingredient Notes
How to Make Carnitas in the Oven
Tips for Crispy Pork Carnitas
Ways to Serve Dutch Oven Carnitas
Storage
More Dutch Oven Recipes
Dutch Oven Carnitas (Mexican Pulled Pork)

A Note from Angela

After testing carnitas several different ways over the years, I truly believe a Dutch oven makes the best carnitas.

The heavy pot holds heat evenly and creates the perfect environment for low-and-slow braising, which is what gives the pork that ultra tender texture without drying out.

As the pork shoulder cooks, the citrus juices, garlic, onion, spices, and pork drippings slowly concentrate into a rich, flavorful cooking liquid that infuses every bite. The Dutch oven also does an incredible job of retaining moisture, keeping the pork juicy enough to crisp up beautifully under the broiler later.

For me, this recipe hits that sweet spot between impressive and approachable. It tastes like the kind of crispy pork carnitas you'd order at a really great Tex-Mex restaurant, but the Dutch oven does most of the work for you.

Ingredient Notes

This pork carnitas recipe uses simple ingredients, but each one plays an important role in building rich, authentic flavor.

Ingredients needed to make this Dutch oven carnitas recipe.

Pork shoulder is the best cut of meat for carnitas because its marbling and connective tissue slowly break down during the long braise, creating incredibly tender, juicy, and flavorful pork. As the fat renders, the meat becomes perfect for shredding while still staying rich enough to crisp beautifully under the broiler.
Yellow onion adds natural sweetness and helps build flavor in the cooking liquid as it softens and cooks down.
Orange juice is one of the signature ingredients in carnitas. The citrus helps tenderize the pork while adding sweetness and acidity that balances the richness of the meat.
Lime juice brightens the entire dish and adds fresh acidity that keeps the carnitas from tasting too heavy.
Chicken broth provides extra moisture for braising while helping create a rich, flavorful cooking liquid that keeps the pork juicy during broiling.
The carnitas seasoning recipe I use provides bold, savory flavor with layers of earthy spice, smoky depth, and subtle heat. It includes: salt, black pepper, Mexican oregano, cumin, chili powder, smoked paprika, cayenne, and bay leaves.

How to Make Carnitas in the Oven

This authentic carnitas recipe comes together in a few simple steps and are well worth the slow braise. Making homemade carnitas is easier than you might think, especially when the Dutch oven handles the hard work for you.

Pork shoulder on a cutting board cut into 3 inch chunks.

Step 1: Preheat the oven to 300°F.

Trim away any large pieces of hard fat from the pork shoulder, then cut the pork into roughly 3-inch chunks.

Chunks of pork shoulder and seasonings in a mixing bowl.

Step 2: In a small bowl, combine the carnitas spice mix.

Pat the pork dry before seasoning. Removing excess surface moisture helps the spice mixture adhere better and allows the pork to develop deeper flavor.

Generously coat all sides with the spice mixture, pressing it into the meat so it fully adheres.

Seasoned pork shoulder chunks in a Dutch oven with chopped onion, minced garlic, orange juice, lime juice, and chicken broth.

Step 3: Place the seasoned pork shoulder into a large Dutch oven.

Add the bay leaves, chopped onion, minced garlic, orange juice, lime juice, and chicken broth. Give everything a gentle stir to combine.

Step 4: Cover the Dutch oven with the lid and transfer it to the oven. Cook for 2½ to 3 hours, until the pork is fork-tender and easily pulls apart.

By the end of the braise, the pork should look deeply seasoned and practically fall apart when pressed with a fork.

Two forks shredding pork carnitas on a cutting board.

Step 5: Transfer the pork to a cutting board or large bowl. Let it rest for about 5 minutes, then shred the pork into bite-size pieces using two forks.

Shredded pork carnitas on a sheet pan with lime slices.

Step 6: Turn the oven to broil and position a rack about 6 inches below the heating element.

Spread the shredded pork onto a sheet pan in an even layer. Spoon or brush a few tablespoons of the cooking liquid over the pork to lightly coat it. This is what gives carnitas those crispy edges without drying out.

Broil for about 5 minutes, or until the edges become golden brown and crispy.

Tips for Crispy Pork Carnitas

Spread the pork into an even layer before broiling. Crowding the sheet pan traps steam and prevents the carnitas from crisping properly. A single even layer allows the edges to caramelize and develop those signature crispy bits.
Use the cooking liquid strategically. Broiling the shredded pork with a light coating of cooking liquid is the secret to crispy carnitas that still stay juicy. Too much liquid will steam the pork, but just enough helps the edges caramelize beautifully without drying out. I usually brush or spoon about 2 tablespoons over an entire sheet pan.
Broil close to the heating element. Position the sheet pan about 6 to 8 inches below the broiler so the edges crisp quickly before the pork has time to dry out.
Watch the broiler carefully. Carnitas can go from perfectly crispy to burnt very quickly under the broiler. Start checking around the 3-minute mark and rotate the pan if needed for even browning.

Ways to Serve Dutch Oven Carnitas

One of my favorite things about homemade carnitas is how versatile they are. You can keep things simple and serve them alongside jalapeño rice and beans for a Tex-Mex restaurant-style plate, or turn them into something completely different

Carnitas tacos: The classic. Pile the crispy pork into warm corn or flour tortillas and top with diced onion, cilantro, lime wedges, salsa, or avocado.
Quesadillas: Crispy carnitas and melted cheese tucked inside a golden toasted tortilla might be one of my favorite leftover meals.
Burrito bowls: Similar to my barbacoa bowls, serve the pulled pork over rice with black beans, fajita veggies, spicy pico de gallo, and guacamole.
Party taco bar: Carnitas are perfect for feeding a crowd. Set out tortillas and toppings so everyone can build their own tacos, bowls, or nachos.

Storage

Allow the carnitas to cool completely then store leftovers in an airtight container in the refrigerator for up to 4 days.

Save extra cooking liquid for leftovers. Adding a spoonful of the flavorful braising liquid before reheating helps keep leftover carnitas juicy instead of dry.

To freeze, transfer carnitas to freezer-safe airtight containers or freezer bags along with a few spoonfuls of the cooking liquid. Freeze for up to 3 months.

More Dutch Oven Recipes

Dutch oven barbacoa makes ultra-tender, flavorful beef braised in a smoky chipotle sauce with citrus and spices.
Cooking brisket in the oven delivers tender, fall-apart beef with smoky Texas flavors every time.
Get transported to New Orleans with this Creole-style Dutch oven jambalaya!

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Dutch Oven Carnitas (Mexican Pulled Pork)