What is the difference between pulled pork and carnitas?

Carnitas are essentially a type of pulled pork! It is not the traditional American pulled pork most people think of - with barbecue sauce and served on hamburger buns. But it is a shredded cut of pork all the same! Carnitas are a Mexican style pulled pork. They are seasoned with Mexican spices and are cooked differently than pulled pork. Carnitas are slowly braised, shredded, and broiled while pulled pork is typically smoked and shredded.

What is the best cut of meat for pork carnitas?

The best cut of meat for pork carnitas is the pork shoulder. The large amount of fat in a pork shoulder is what makes for easily shreddable, juicy, and delicious carnitas. You could use either a bone in or boneless pork shoulder! The bone could add more delicious flavors and after braising will be super easy to remove. But using a boneless cut will make preparing the pork quite a bit easier. So it is up to you! Pork butt or "boston butt" is a good alternative and can also be used. However, a lean cut like pork loin won't produce the best results.

Can I make this recipe in a slow cooker instead?

Yes, you can definitely make this recipe in a slow cooker! Like an instant pot. You will follow mostly all the same steps, except instead of using the stove top and oven you will use a slow cooker's various settings. For the main braising portion, simply slow cook on low for 4 hours.

How to best serve carnitas?

One of my favorite ways to serve this recipe is carnitas tacos! They are truly incredible. Fill a flour tortilla with the crispy pork carnitas and top with Cotija cheese, fresh cilantro, and red onion. It is so simple but so good! You could also use corn tortillas. These carnitas would also be delicious in burrito bowls, burritos, salads, quesadillas, and so much more. Other great toppings would also be pico de gallo, sour cream, and guacamole!

Can I make this recipe ahead of time and re-heat?

Totally! I recommend re-heating in the oven. Simply spread the carnitas out on a large sheet pan and cover with aluminum foil. Place in the oven at about 350 degrees to warm back up. You can also broil again. It will be just as delicious as the first time!

How to store dutch oven carnitas?

Store this recipe in an airtight container in the refrigerator. It will last for about 5 days - 1 week.

Dutch Oven Pork Carnitas (Mexican Pulled Pork)

Print Recipe

Dutch Oven Pork Carnitas are the most delicious Mexican style pulled pork! Made with pork shoulder, garlic & onion, fresh citrus, and lots of spices … this healthy dinner recipe is juicy, tender, crispy, and full of rich flavor. This dish is slow cooked for hours and works great as meal prep, and makes amazing tacos, burritos, quesadillas, and more!

Author: Kayla Berman
Prep Time: 20 Minutes
Cook Time: 3 Hours
Total Time: 3 hours 20 minutes
Yield: 5-6 Servings 1x
Category: Dinner
Method: Braised
Cuisine: Mexican

Ingredients

Scale

3 lb pork shoulder
1–2 tbsb avocado oil, or other high smoke point oil
1 yellow onion, diced
5 garlic cloves, minced
2 cups chicken stock
1 orange, juiced
1 lime, juiced (separated)
2 bay leaves
2 tsp oregano, dried
1 tsp chili powder
1 tsp cumin
1 tsp salt
Pepper
Fresh cilantro, for garnish

Instructions

Start by trimming the pork shoulder. I like to remove a large portion of the fat, but still keep some to keep the pork moist and juicy. Then cut the pork into large chunks. If there is a bone you can keep this in and just do your best to cut into chunks.
Then add the avocado oil to a large dutch oven on the stove top over medium-high heat. Once hot, add the pork chunks to the dutch oven and sear on both sides. Then remove from the dutch oven.
Next add the onion and garlic to the dutch oven. Sauté until soft and translucent.
Then add the seared pork back in with the chicken stock, orange juice, lime juice (1/2 lime), bay leaves, oregano, chili powder, cumin, salt, and pepper. Stir to combine and cover.
Place the pork in the oven at 300 degrees. Braise for 2-3 hours depending on the size of the pork chunks. 2 1/2 hours works perfectly for me.
Once the pork is tender and falls apart easily it is done. Remove from the dutch oven and transfer to a sheet pan. Shred the pork.
Place the dutch oven with the cooking liquid back on the stove. Bring to a simmer and allow to reduce for about 5-10 minutes. The braising liquid should reduce to a thicker sauce, about 1 cup.
Pour the reduced sauce over the shredded meat on the sheet pan. Combine evenly and spread out. Broil for 5 minutes until golden and crispy.
Top with fresh cilantro and lime juice (other 1/2 lime).
Serve pork carnitas in tacos, burrito bowls, quesadillas, and more!

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Find it online: https://wellnessbykay.com/dutch-oven-pork-carnitas-mexican-pulled-pork/