Pork Shoulder Carnitas is made by adding all the ingredients to a dutch oven, baking it in the oven for a couple of hours, then crisping it up in a pan.
This Carnitas is very versatile. You can use it for tacos, quesadillas, burritos, a rice bowl, or nachos. I like to add any leftovers to my eggs in the morning 🙂
If you are looking for different ways to use carnitas, try some of these recipes:
Boneless Pork Shoulder: Also called Boston Butt, make sure to trim the excess fat before cooking
Salt: brings out the flavors
Black Pepper: seasons the meat
Onion: flavors the meat while cooking
Jalapeno: adds flavor to the carnitas, but it doesn't add any spice
Garlic: flavors the meat while cooking
Orange Juice: helps to tenderize the pork and keep it moist
Oregano & Cumin: seasons the meat
Neutral Oil: used to crisp up the carnitas after it's done cooking
🔪 How to Make Dutch Oven Carnitas
1. Mix: Add all of the ingredients ( except for the oil) to a large dutch oven. Mix everything together.
2. Cook: Place the lid on the dutch oven and put it in the oven for 2 to 2 ½ hours or until the meat is very tender.
3. Shred: Once the meat is tender, remove the pork chunks from the dutch oven and dispose of the leftover liquid.
4. Crisp: To crisp the carnitas, heat a skillet over medium-high heat and add 2 teaspoons of oil. Working in batches, fry the meat in the skillet until the edges begin to brown and crisp up. Add more oil as needed.
🥡 How to Store
Only pan-fry the meat you intend on eating right away. Store any extra in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Pork shoulder is a fatty piece of meat. Trim off the large fat cap from the shoulder before cooking.
You can freeze any leftovers for up to 3 months. You can also use the meat for enchiladas, tacos, quesadillas, or add them to your eggs 🙂
Dutch Oven Carnitas (Pork Shoulder)
- 2 - 2.5 lb boneless pork shoulder fat trimmed
- 1 onion diced
- 2 jalapenos deseeded and chopped
- 3 cloves garlic chopped
- ½ cup orange juice
- 1 tablespoon dried oregano
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 tablespoons neutral oil
- Adjust racks in your oven to accommodate the dutch oven (or remove the top rack if needed). Preheat the oven to 300F.
- Cut your pork shoulder into 1.5 to 2-inch pieces.
- Add and mix together all of your ingredients, except for the oil, in the dutch oven.
- Place the lid on your dutch oven and cook in the oven for 2-2.5 hours or until the meat is very tender.
- Once the meat is tender, remove the pork chunks and dispose of the leftover liquid.
- Shred the carnitas with a fork. Store any meat you will not be eating in an air-tight container in the fridge.
- To crisp the carnitas: heat a skillet over medium-high heat and add 2 teaspoons of oil. Working in batches, fry the meat in the skillet until the edges begin to brown and crisp up. Add more oil as needed.
Did you make this recipe? Let me know!