Dutch Oven Carnitas
These Crispy Pork Carnitas are braised until mouthwateringly tender then quickly placed under the broiler until the meat has charred, crisp, edges. These will be the best pork tacos you've had!
Servings: 8
Calories: 266kcal
Equipment
Ingredients
Pork Carnitas
- 4 pounds pork shoulder cut into large chunks
- ¼ cup lard (can substitute olive oil)
- kosher salt to taste
- 24 oz dark beer (can substitute chicken broth if you don't like beer)
- ½ cup orange juice
- 1 onion chopped
- 8 cloves garlic crushed
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
Instructions
Pork Carnitas
- Heat lard in a large dutch oven over medium-high heat.
- Liberally sprinkle salt on pork shoulder pieces then place in dutch oven to brown. Approximately 3-5 minutes per side.
- Once pork has formed a nice crust add remaining ingredients, cover, and reduce heat to low heat.
- Cook for 3 hours, or until pork is tender and easily shredded with a fork.
- Once tender, remove the cooked pork pieces from dutch oven with a slotted spoon (reserving cooking juices) and set on a sheet pan. Place the pork under the broiler until slightly charred. Rotate as needed to prevent excessive burning.
- Transfer pork back to the dutch oven, shred the meat with a fork and combine with the cooking juices. Taste for salt and adjust as needed.
Notes
Your Dutch oven pork carnitas can be made in advance and reheated.
Nutrition
Calories: 266kcal | Carbohydrates: 8g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 128mg | Potassium: 601mg | Fiber: 1g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 3mg