Can I make this recipe in a slow cooker instead?

Absolutely! Brown the meat as directed, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. To get the crispy finish, you'll still want to transfer the shredded meat to a baking sheet and broil it briefly.

My carnitas seem too dry. What went wrong?

The most common cause of dry carnitas is cooking at too high a temperature or not using enough braising liquid. Make sure your oven is calibrated correctly and that the meat is well-submerged in liquid during cooking. Also, don't skip pouring some of that flavorful cooking liquid over the meat after shredding.

Can I use a different meat for this recipe?

While traditional carnitas are made with pork, you can adapt this method for chicken thighs (reduce cooking time to about 1.5 hours) or beef chuck roast (may need 3+ hours). The flavor profile will change, but the technique works beautifully for these proteins too.

How can I tell when the carnitas are done cooking?

The meat is ready when it easily shreds with a fork and has a tender, melt-in-your-mouth texture. If you're having trouble shredding it, return it to the oven for another 30 minutes. The internal temperature should reach at least 195°F for that perfect, shreddable texture.

Easy Dutch Oven Carnitas Recipe

Description

This easy Dutch Oven Carnitas recipe features tender, flavorful pork cooked slowly with aromatic spices, citrus juices, and garlic, then crisped to perfection. Ideal for tacos, bowls, salads, or baked potatoes, it’s a simple, one-pot meal that guarantees juicy, authentic carnitas at home. Perfect for family dinners and gatherings.

Ingredients

Units Scale

1 tbsp olive oil
2 1/2 lbs pork chops, bone removed and cut into chunks
2 tsp salt

Aromatics & Liquids

5 garlic cloves, minced
2 bay leaves
1 cup chicken broth
1/4 cup orange juice
1/4 cup lime juice
1 onion, sliced

Spices

1 tbsp cumin
1 tbsp dried oregano
1 tsp red pepper flakes
1 tbsp paprika

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Instructions

Brown the Pork: Preheat the oven to 300ºF and lightly spray a large baking sheet with non-stick spray. Heat a large dutch oven over high heat and add the olive oil. While waiting, sprinkle the salt evenly over the pork chunks. Add the pork to the hot dutch oven and sear for 5-6 minutes until the meat is nicely browned on all sides.
Braise the Pork: Add the minced garlic, bay leaves, chicken broth, orange juice, lime juice, sliced onion, cumin, dried oregano, red pepper flakes, and paprika to the dutch oven. Stir everything to combine well. Cover with a lid and transfer the dutch oven to your preheated oven. Braise for 2.5 hours, allowing the pork to become tender and infused with flavor.
Shred the Carnitas: Once the pork is tender enough to fall apart, remove it from the dutch oven and transfer it to the prepared baking sheet. Use two forks to shred the meat into bite-sized pieces. Pour the flavorful cooking liquid over the shredded pork to keep it moist.
Crisp and Serve: For crispy carnitas, broil the shredded pork on high for 3-5 minutes, keeping a close eye to avoid burning, until the edges become crisp. Serve immediately in tacos, as a salad filling, in bowls, over baked potatoes, or with your favorite toppings.

Notes

For extra citrus flavor, add some orange and lime zest before braising.
If you don’t have pork chops, pork shoulder or pork butt works well.
Adjust the spice level by increasing or reducing red pepper flakes.
Leftover carnitas can be refrigerated for up to 4 days or frozen.
Use the meat in nachos, quesadillas, or as a breakfast hash topping.

Nutrition

Serving Size: 1/6 of recipe (about 5-6 oz cooked pork)
Calories: 390
Sugar: 2g
Sodium: 840mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 45g
Cholesterol: 120mg