Carnitas are a Mexican dish made by simmering pork in oil or lard until incredibly tender. Our version uses less oil, but still gives you juicy carnitas that will make your kitchen feel like a Mexican restaurant!

What cut of pork is best for carnitas?

When you're in the grocery store, look for boneless pork shoulder or Boston butt , which is part of the pork shoulder. These cuts are nicely marbled and perfect for slow cooking in this Dutch Oven Carnitas recipe.

What type of oil should I use?

I've tested this recipe with vegetable oil, canola oil and sunflower oil all with great results.

Can you freeze carnitas?

Yes, you can freeze carnitas (prior to the broiling step) for up to three months.

What should I do if my dutch oven is too small to arrange the pork in a single layer?

I prefer to place the carnitas in a single layer, as you can get by with much less oil. If your dutch oven is too small, consider using a roasting pan covered with foil.

Dutch Oven Carnitas - Whisked Away Kitchen

Name: Dutch Oven Carnitas Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 pounds (900 grams) pork shoulder, cut into 2-inch (5 cm) cubes; 2 teaspoons kosher salt; 1 tablespoon ancho chile powder (or substitute paprika); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 yellow onion, cut into 8 wedges; 4 cloves garlic, smashed; 2 oranges; approximately 1 cup (240 ml) vegetable oil; cilantro for serving; fresh lime juice for serving

Ingredients

Carnitas

2 pounds (900 grams) pork shoulder, cut into 2-inch (5 cm) cubes
2 teaspoons kosher salt
1 tablespoon ancho chile powder (or substitute paprika)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 yellow onion, cut into 8 wedges
4 cloves garlic, smashed
2 oranges
approximately 1 cup (240 ml) vegetable oil
cilantro for serving
fresh lime juice for serving

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Instructions

Preheat oven to 300°F (150°C).
Mix together the salt, ancho chile powder, cumin and oregano. Coat the pork shoulder chunks on all side. Arrange in a single layer in a dutch oven.
Nestle the onion and garlic between the pork chunks.
Juice the oranges into the dutch oven, then add the peel. You can use the peel of just one orange to make it fit better or cut them into smaller pieces. Arrange the ingredients so that everything fits tightly in a single layer.
Add just enough oil to cover the pork chunks. You’ll need approximately 1 cup (240 ml) of oil.
Cover the dutch oven and place on the middle rack of the oven. Cook for 3.5 hours or until the pork is very tender.
When the meat is done, transfer it to a baking tray and shred. Arrange the meat evenly on the baking tray and pour a few spoonfuls of leftover liquid on top. Broil for approximately 5 minutes or until slightly crispy.
Garnish with fresh lime juice and cilantro.

Notes

Choosing your pork: Choose a well-marbled boneless pork shoulder or Boston butt. Slow cooking breaks down the connective tissues in these cuts, resulting in a melt-in-your mouth texture.

Storage: Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.