Dutch Oven Pork Carnitas

120 mins
Serves 1
facebook.com

Directions

  1. 1Start by trimming the fat from 3 pounds of pork shoulder and cutting it into manageable sizes.
  2. 2Start by trimming the fat from 3 pounds of pork shoulder and cutting it into manageable sizes.
  3. 3Start by trimming the fat from 3 pounds of pork shoulder and cutting it into manageable sizes.
  4. 4Brown the pork on all sides in a hot oiled Dutch oven.
  5. 5Brown the pork on all sides in a hot oiled Dutch oven.
  6. 6Brown the pork on all sides in a hot oiled Dutch oven.
  7. 7Remove the browned pork from the Dutch oven.
  8. 8Remove the browned pork from the Dutch oven.
  9. 9Remove the browned pork from the Dutch oven.
  10. 10Add one diced onion and five minced garlic cloves to the Dutch oven and sauté until soft and golden.
  11. 11Add one diced onion and five minced garlic cloves to the Dutch oven and sauté until soft and golden.
  12. 12Add one diced onion and five minced garlic cloves to the Dutch oven and sauté until soft and golden.
  13. 13Return the browned pork to the Dutch oven.
  14. 14Return the browned pork to the Dutch oven.
  15. 15Return the browned pork to the Dutch oven.
  16. 16Add two cups of chicken stock, the juice of one orange, and the juice of half a lime.
  17. 17Add two cups of chicken stock, the juice of one orange, and the juice of half a lime.
  18. 18Add two cups of chicken stock, the juice of one orange, and the juice of half a lime.
  19. 19Add two bay leaves, two teaspoons of oregano, one teaspoon of chili powder, one teaspoon of cumin, one teaspoon of salt, and pepper to your desire.
  20. 20Add two bay leaves, two teaspoons of oregano, one teaspoon of chili powder, one teaspoon of cumin, one teaspoon of salt, and pepper to your desire.
  21. 21Add two bay leaves, two teaspoons of oregano, one teaspoon of chili powder, one teaspoon of cumin, one teaspoon of salt, and pepper to your desire.
  22. 22Stir everything together before putting the lid on the Dutch oven.
  23. 23Stir everything together before putting the lid on the Dutch oven.
  24. 24Stir everything together before putting the lid on the Dutch oven.
  25. 25Place the Dutch oven in the oven at 300° for 2 to 3 hours, or until the pork comes apart easily with a fork.
  26. 26Place the Dutch oven in the oven at 300° for 2 to 3 hours, or until the pork comes apart easily with a fork.
  27. 27Place the Dutch oven in the oven at 300° for 2 to 3 hours, or until the pork comes apart easily with a fork.
  28. 28Remove the pork from the Dutch oven and place it in a bowl.
  29. 29Remove the pork from the Dutch oven and place it in a bowl.
  30. 30Remove the pork from the Dutch oven and place it in a bowl.
  31. 31Shred the pork using two forks.
  32. 32Shred the pork using two forks.
  33. 33Shred the pork using two forks.
  34. 34Transfer the shredded pork to a sheet pan and spread it out.
  35. 35Transfer the shredded pork to a sheet pan and spread it out.
  36. 36Transfer the shredded pork to a sheet pan and spread it out.
  37. 37Pour the juices from the Dutch oven over the shredded pork on the sheet pan and spread them out.
  38. 38Pour the juices from the Dutch oven over the shredded pork on the sheet pan and spread them out.
  39. 39Pour the juices from the Dutch oven over the shredded pork on the sheet pan and spread them out.
  40. 40Broil the pork for a few minutes until it gets crispy.
  41. 41Broil the pork for a few minutes until it gets crispy.
  42. 42Broil the pork for a few minutes until it gets crispy.
  43. 43Squeeze the remaining half lime over the carnitas.
  44. 44Squeeze the remaining half lime over the carnitas.
  45. 45Squeeze the remaining half lime over the carnitas.
  46. 46Add cilantro on top, if desired.
  47. 47Add cilantro on top, if desired.
  48. 48Add cilantro on top, if desired.
  49. 49Fill a tortilla with carnitas, salsa, and your favorite taco sauce.
  50. 50Fill a tortilla with carnitas, salsa, and your favorite taco sauce.
  51. 51Fill a tortilla with carnitas, salsa, and your favorite taco sauce.

Ingredients

  • 3 pounds pork shoulder
  • 3 pounds pork shoulder
  • 3 pounds pork shoulder
  • 1 diced onion
  • 1 diced onion
  • 1 diced onion
  • 5 minced garlic cloves
  • 5 minced garlic cloves
  • 5 minced garlic cloves
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 1 orange, juiced
  • 1 orange, juiced
  • 1 orange, juiced
  • 0.5 lime, juiced
  • 0.5 lime, juiced
  • 0.5 lime, juiced
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 teaspoons oregano
  • 2 teaspoons oregano
  • 2 teaspoons oregano
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • pepper
  • pepper
  • pepper
  • cilantro
  • cilantro
  • cilantro
  • tortilla
  • tortilla
  • tortilla
  • salsa
  • salsa
  • salsa
  • taco sauce
  • taco sauce
  • taco sauce

Equipment

Dutch ovensheet panforksbowl

Tips

  • Trim the fat from the pork shoulder and cut it into manageable sizes before browning.
  • Shred the pork with two forks after it's cooked.
  • Pour the juices from the Dutch oven over the shredded pork on the sheet pan before broiling for extra flavor and moisture.
  • Broil the pork for a few minutes to get that carnitas crisp.
Dutch Oven Pork Carnitas | Clip Recipe