Crispy Pork Carnitas (Dutch Oven)

Name: Crispy Pork Carnitas (Dutch Oven)
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 10 to 12 servings
Ingredients: 2 tablespoons lard; 3 1/2 pounds boneless pork shoulder; kosher salt; 1 1/2 cups cups water; 1 orange; 1/2 white onion; 8 garlic cloves; 2 chipotle peppers in adobo sauce; 1 teaspoon dried Mexican oregano; 1/8 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; 1 teaspoon ground black pepper; 2 tablespoons dark brown sugar; 2 fresh thyme sprigs; 2 bay leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings
10 to 12 servings
Calories
249 kcal
Course
Main Course, Dinner, Others
Cuisine
Mexican

Crispy Pork Carnitas (Dutch Oven)

Uriah Moody

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This simple, straightforward recipe for authentic Mexican carnitas is packed to the brim with bright flavor. Take an extra step to pan fry the shredded pork after cooking for deliciously crispy edges.

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Ingredients

Servings

2 tablespoons lard or solid vegetable shortening
3 1/2 pounds boneless pork shoulder cut into 5-inch chunks (do not remove fat)
kosher salt
1 1/2 cups cups water
1 orange juiced
1/2 white onion roughly chopped
8 garlic cloves roughly chopped
2 chipotle peppers in adobo sauce
1 teaspoon dried Mexican oregano
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons dark brown sugar packed
2 fresh thyme sprigs
2 bay leaves

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Instructions

In a large, deep frying pan or a stockpot over medium-high heat, melt the lard. While the lard is heating, season the pork on all sides with 1 teaspoon salt. When the lard is hot, working in batches to avoid crowding, add the pork and cook, turning once, until browned on both sides, 3–4 minutes on each side. Transfer to a plate and repeat until all the pork is browned.
While the pork is browning, make the braising liquid. In a blender, combine the water, orange juice, onion, garlic, chiles, oregano, cumin, cinnamon, 1 tablespoon salt, and the pepper and blend until smooth.
When all the pork is browned, return it to the pan and pour in the braising liquid. Sprinkle the sugar evenly over the meat and set the thyme sprigs and bay leaves on top. Reduce the heat to medium-low, cover, and cook until the pork is fork-tender, about 1 hour.
If you like carnitas tender, shred the pork or chop it into bite-size pieces and keep warm.

Crispy Pork Carnitas

Line a baking sheet with foil and spread the shredded or chopped pork in an even layer. Broil on high for about 4-6 minutes, watching closely until the pork becomes crispy and caramelized to your liking. Or heat a large cast-iron frying pan over medium-high heat. Add the pork pieces and cook, turning occasionally, until the liquid has evaporated and the exterior is crispy and caramelized. The timing will depend on how much liquid the pork gave off and how crackly you want the outside.

Notes

for faster cooking. By breaking it down into approximately 5-inch pieces, you can cut several hours from the braising time.
before searing and braising—it helps keep your carnitas extra moist, tender, and flavorful.
This is crucial for developing deep, meaty flavor.
by wiping out your Dutch oven with a paper towel and using it to pan-fry the carnitas until crispy.
be patient. Let the meat chunks sit undisturbed for at least a minute to form a nice, crisp bark. The meat should easily release from the pan when it is ready to turn.
Storage & Heating Instructions
Storage & Heating Instructions
- Leftover carnitas can be kept in an airtight container in the refrigerator for up to 5 days.
- For longer storage, you can freeze carnitas for up to 3 months.
- To reheat, allow to defrost overnight in the fridge. You can either crisp up the defrosted pieces using the instructions for making fried carnitas above, or warm gently in any leftover braising liquid you have on hand.
Cut the pork butt into smaller pieces for faster cooking. By breaking it down into approximately 5-inch pieces, you can cut several hours from the braising time.
Don’t remove the fat before searing and braising—it helps keep your carnitas extra moist, tender, and flavorful.
Don’t skip the browning step! This is crucial for developing deep, meaty flavor.
Cut down on dishes by wiping out your Dutch oven with a paper towel and using it to pan-fry the carnitas until crispy.
If you’re making fried carnitas, be patient. Let the meat chunks sit undisturbed for at least a minute to form a nice, crisp bark. The meat should easily release from the pan when it is ready to turn.
Refrigerated - Leftover carnitas can be kept in an airtight container in the refrigerator for up to 5 days.
Frozen - For longer storage, you can freeze carnitas for up to 3 months.
Reheating - To reheat, allow to defrost overnight in the fridge. You can either crisp up the defrosted pieces using the instructions for making fried carnitas above, or warm gently in any leftover braising liquid you have on hand.

Nutrition Information

Show Details

Calories 249kcal (12%) Carbohydrates 6g (2%) Protein 36g (72%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 95mg (32%) Sodium 87mg (4%) Potassium 652mg (19%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 46IU (1%) Vitamin C 8mg (9%) Calcium 30mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 10to 12 servings

Amount Per Serving

Calories 249 kcal

% Daily Value*

Calories	249kcal	12%
Carbohydrates	6g	2%
Protein	36g	72%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	0.4g	20%
Cholesterol	95mg	32%
Sodium	87mg	4%
Potassium	652mg	14%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	46IU	1%
Vitamin C	8mg	9%
Calcium	30mg	3%
Iron	2mg	11%