Dutch Oven Carnitas
Meaty, juicy, and packed with flavor, fall-apart-tender Dutch Oven Carnitas are so easy to make! Sure to become a household favorite, make a batch today!
Servings: 8 servings
Calories: 256kcal
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 4 pound picnic pork shoulder
- 1 tablespoon cumin
- 1 tabelspoon Mexican oregano
- 1 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion
- 4 cloves garlic
- 1/2 cup orange juice
- 2 tablespoons lime juice
- 2 bay leaves
Instructions
- Preheat your Instant Precision Dutch Oven to saute, 20 minutes. It won't take 20 minutes.
- Mix the cumin, chili powder, chipotle powder, Mexican oregano, salt and pepper in a small bowl.
- Add the oil when your IP Dutch oven has finished preheating.
- Rub the meat all over with the spice rub, then add it to the Dutch oven, searing it on all sides.
- Set the IP Dutch Oven to manual mode 2, 325-F for 2.5 hours.
- Add the orange juice, lime juice, onion, garlic, and bay leaf to the Dutch oven, pop the lid on it and let it do its thing.
- Flip the meat over halfway through the cooking time.
- Remove the pork from the cooking liquid and let cool until cool enough to handle.
- Shred the meat with meat claws or two forks, discarding any fat, sinewy bits, or the bone.
- Put the meat into a skillet along with 1/4 cup of the cooking juice and turn the heat to medium-high, letting the meat crisp up on the bottom. Don't disturb it for 3-4 minutes, then check to see if the meat has started to caramelize.
- Serve with all your favorite garnishes!
Nutrition
Serving: 0.5cup | Calories: 256kcal | Carbohydrates: 5g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 404mg | Potassium: 558mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 3mg