Simple Pork Carnitas Recipe for Dutch Oven

This Simple Pork Carnitas Recipe is perfect for your Dutch Oven. It doesn’t require a lot of technique, utilizes fairly cheap ingredients and yields impressive flavor and endless leftovers!

Intro

I was first introduced to Carnitas back in my college days. Once I started making them on my own, I just couldn’t get enough. This is easily something that we cook once or twice a month in our house! Once you’ve got everything on the stove, the mouthwatering smell fills the entire house and transports you to a different time and place. Seriously though, what’s better than rich, salty, crispy, spicy shredded pork? Once cooked, you don’t need much to dress it up. Just add a little cilantro, lime and finely chopped onion. Wrap it up in a warm tortilla and you’ve got a perfect taco!

Equipment

This recipe doesn’t require any specialized kitchen equipment. We used a Le Creuset dutch oven, but the recipe could easily be modified and done in a slow-cooker. Other than that, all you really need is a good cutting board, your favorite chef knife, a strainer and a few standard utensils. For freezing leftovers, we usually use standard 32oz plastic quart containers, similar to what you’d see in a restaurant kitchen. 1 Gallon Ziplock Freezer Bags also work well and offer more flexibility when storing. Here’s a few of the items we personally use and highly recommend:

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History

Carnitas, when translated, means “little meats,” and originated in the Mexican state of Michoacán. It traditionally involves simmering or braising pork in some type of fat (lard is the traditional fat source) until tender. In a roundabout way, it has a lot of similarities to the French technique confit. The whole process usually take a few hours, and the meat, when done, should be juicy, tender and easily shredded. What makes Carnitas extra special is that they are traditionally crisped up using very high heat, either in the pot, on a sheet pan in the oven or on a flat-top stove or skillet.

When using lard as the fat source, it’s common for the lard to be placed on top of the meat, effectively sealing or capping the meat. As the lard renders out, it infiltrates the meat and then herbs, spices and other seasonings may be added. Originally, this was all done in a copper pot. But as the dish has evolved and become more widely consumed, it’s now cooked in a variety of different vessels.

Carnitas recipes can be found throughout all of Mexico, and they usually vary from town to town. Some preparations may be heavily spiced or seasoned, while others may use salt as the only seasoning. And while some parts of the world may choose to use several different cuts of a pig, we like to use pork shoulder or pork butt for our recipe. Once cooked, carnitas can be used for tacos, tamales, burritos, sandwiches and more.

Simple Pork Carnitas in Le Creuset Dutch Oven — A 5-quart Oval Le Creuset Dutch Oven is the perfect cooking vessel for making this Simple Pork Carnitas recipe.

Side Dishes & Other Serving Suggestions

The first thing that comes to my mind when I hear Carnitas is tacos. I guess that’s a very Texan way of thinking, but I just can’t help it! That being said, there’s a ton of great serving options for Carnitas once you’ve cooked them down. The best part about this dish is that once you have the pork simmering away, you have PLENTY of time to focus on all the other components of your meal! Here’s some of our favorite ways to serve Carnitas:

Carnitas tacos w/ cilantro, onion, queso fresco and lime
Served on a bed of Cilantro-Lime Rice w/ Borracho Beans
Served on top of a baked sweet potato w/ Avocado & Pico de Gallo
Killer Nachos or Quesadillas
Breakfast Hash w/ Potatoes, Peppers, Onions & Over Easy Eggs
Keto-Friendly Cauliflower Rice Bowl

Drink Suggestions

Margaritas, duh!
Low IBU Beer
- Mexican Lagers
- Ambers
- Bocks
- Blonde Ales
Sangria
Wine
- Crisp whites like Pinot Grigio, Sauvignon Blanc or Dry Riesling
- Easy-drinking smooth reds like Spanish Grenache, Australian Shiraz or Malbec
- Just about any style of Rosé or Sparkling wine would also be great!

Leftovers: Freeze, Re-Heat & More

Once cooked, Carnitas will last in the refrigerator for up to 5 days. Make sure they cool down quickly and are stored in a leak-proof container and tightly covered with a lid or plastic wrap. If you know you’re going to reheat them soon, we love using Pyrex glassware. They’re virtually indestructible, dishwasher safe, easy to clean and great for transporting to work for a quick lunch. When re-heating from the refrigerator, preheat oven to 400F and heat for about 20 minutes, or until the outer edges have gotten nice and crispy.

Carnitas freeze like a dream. The fat in the braising liquid ends up encapsulating the meat and will solidify around the meat, effectively protecting it from freezer burn. To thaw, simply pop them in the fridge for about 24 hours prior to reheating, or set them in a large stainless mixing bowl and let them sit under a steady stream of room temperature water. I definitely recommend thawing them completely prior to reheating. This will make it a lot easier to crisp up the outer edges.