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Dutch Oven Carnitas

Dutch oven carnitas are slowly cooked, seasoned perfectly and comes out so juicy and tender! With only 10 ingredients, making carnitas at home couldn’t be easier. Cooking pork shoulder this way makes a great family dinner or meal prep for bowls, tacos, burritos, or salads. Dutch oven carnitas are gluten free, Whole30, keto and low carb.

  • Author: Bailey


  • 3-to-4-pound boneless pork shoulder (also commonly called pork butt)
  • 2 cups chicken broth (can use water)
  • 1 large yellow or white onion, peeled and quartered
  • Juice from 2 oranges
  • Juice from 1 large lime
  • 3 teaspoons cumin
  • 2 teaspoons garlic powder
  • 2 teaspoon oregano
  • 23 bay leaves
  • 2 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste


  1. Adjust your oven racks so there’s enough clearance for the middle rack to fit your dutch oven. Preheat the oven to 300 degrees F.
  2. Chop the pork shoulder into 2 to 3 inch cubes and add the pork, chicken broth, onion and spices into the dutch oven
  3. Squeeze the juice from the oranges and lime into the dutch oven. Add the orange halves into the pot as well. Discard the used lime
  4. Bring the dutch oven to a simmer over medium high heat. Once it’s started simmering, cover it with the lid and carefully place it into the oven. Let cook in the oven for 2.5 to 3 hours, or until the meat shreds easily with a fork. Halfway through the cook time, remove the dutch oven and give it a stir to bring the meat that was on the bottom of the dutch oven to the top and place it back into the oven
  5. Once the meat is fall apart tender and you’ve removed the dutch oven from the oven, transfer the pork from the dutch oven to a sheet pan using a slotted spoon. Discard the oranges and bay leaves
  6. Heat the dutch oven with the remaining liquid over medium high heat until it’s brought to a boil and then reduce the heat to a simmer. Let the liquid reduce, uncovered, for about 25 minutes until it’s thick like a sauce and there’s only about 1.5 cups of liquid left
  7. While the liquid is simmering, use that time to shred the pork on the sheet pan. You can shred it thinly or keep it in larger chunks depending on your preference. Once the liquid has reduced, spoon the sauce over the shredded pork and toss to coat. Spread the pork into an even layer on the sheet pan
  8. Broil the shredded pork with the sauce for 8-9 minutes, toss the pork and broil another 3-4 minutes, or until the pork edges are crispy and golden brown. Keep an eye on it so it doesn’t burn
  9. Remove the sheet pan and serve in burritos, bowls, tacos or salads

Nutrition Facts:

  • Calories: 410
  • Fat: 18 g
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Protein: 52 g