Dutch Oven Carnitas (Pork Shoulder)
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.
Servings 8 Servings
Calories 190kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1Serving (about ⅛ of the meat) | Calories: 190kcal | Carbohydrates: 4g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Fiber: 0.4g | Sugar: 2g