Dutch Oven Carnitas (Mexican Pulled Pork)
These Dutch oven carnitas are made with pork shoulder slowly braised in citrus, garlic, onion, and spices until perfectly tender, then broiled until crispy around the edges. Carnitas in the oven easily create juicy, restaurant-style pork carnitas perfect for tacos, burrito bowls, nachos, and more.
Servings: 12 servings
Calories: 122kcal
Equipment
Ingredients
- 3-4 pounds pork shoulder
- 1 Tablespoon salt
- 1 Tablespoon Mexican oregano
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne
- ½ teaspoon black pepper
- 3 bay leaves
- 1 onion chopped
- 6 garlic cloves minced
- ¾ cup orange juice freshly squeezed
- ¼ cup lime juice freshly squeezed
- 1 cup chicken broth
Instructions
- Preheat the oven to 300°F.
- Trim off any excess hard fat on the pork shoulder, then cut the pork into about 3-inch chunks.
- In a small bowl, combine all of the spices. Pat the pork dry with paper towels, then generously coat all sides of the pork with the spice mixture, pressing it into the meat so it adheres.
- Place the seasoned pork into a large Dutch oven. Add the bay leaves, onion, garlic, orange juice, lime juice, and chicken broth. Gently stir to combine.
- Cover the Dutch oven with the lid and transfer to the oven. Cook for 2½ to 3 hours, until the pork is fork-tender and easily pulls apart easily.
- Remove the Dutch oven from the oven. Transfer the pork to a cutting board or large bowl and let it rest for about 5 minutes. Using two forks, shred the pork into bite-size pieces. Discard bay leaves.
- Turn the oven to broil and position a rack about 6 to 8 inches from the heating element. Spread the shredded pork in an even layer on a sheet pan. Spoon or brush a few tablespoons of the cooking liquid over the meat, just enough to lightly coat it. Broil for about 5 minutes, until the edges begin to brown and crisp.
Notes
- Spread the shredded pork into an even layer before broiling so the edges crisp and caramelize properly.
- Lightly coat the pork with about 2 tablespoons of cooking liquid before broiling to keep the carnitas juicy while the edges crisp up.
- 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.
- To store leftovers, allow the carnitas to cool completely then place in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 122kcal | Carbohydrates: 4g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 719mg | Potassium: 324mg | Fiber: 1g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg
