Crispy Dutch Oven Pork Carnitas
This pork carnitas recipe is undoubtedly delicious and very versatile. Carnitas can be served in salad bowls, over tortillas, as a pizza topper, they can be tossed in your choice of barbecue sauce, etc. This dish leaves plenty of room for creativity!
Equipment
- 7-Quart Dutch Oven
Ingredients
- 4 pounds boneless and skinless pork shoulder or butt
- 2 tablespoons olive oil
- 8-10 cloves garlic peeled
- 2½ cups chicken broth unsalted
- ¾ cup orange juice
- ½ cup lime juice
- 2 tablespoons dried oregano leaves
- 2 tablespoons cumin
- 2 tablespoons cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons chili pepper powder
- 2 teaspoons red pepper flakes
- 1 teaspoon black pepper
- 2 celery sticks
- 1 large onion cut into 4-6 pieces
- 2 bay leaves
Instructions
- Preheat oven to 300 degrees.
- Cut pork into large cube pieces, pat dry, sprinkle with salt, and set aside.
- In a bowl, combine dried oregano leaves, cumin, cayenne pepper, paprika, chili pepper, red pepper flakes, and black pepper.
- Heat olive oil over medium-high heat in Dutch oven; add pork and sear all sides (3 to 5 minutes per side until they turn brown).
- Add chicken broth, orange juice, lime juice, spices, cloves of garlic, celery sticks, onions, and bay leaves to Dutch oven. Stir to combine ingredients.
- Cover Dutch oven with lid, transfer to oven and braise until pork is tender for approximatively 3.5 - 4 hours.
- Remove pork from Dutch oven, transfer to large sheet pan, and shred meat using two forks.
- Spoon some the juice (about ¼ cup) from Dutch oven and pour over pork. Broil meat for approximatively 8-10 minutes or until pork start to develop crispy edges.