CARNITAS TACOS
on Aug 13, 2024, Updated Aug 29, 2024
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Made in a Dutch oven, these carnitas tacos are easy to make and even more delicious to eat. The crispy bits are the absolute best part! The pork is cooked low and slow and the Dutch oven does all the work for you, giving you the time and space to get other items checked off your to-do list.
Can I get a drumroll, please?!!? This highly requested recipe is finally here! I didn’t realize until I got so many DMs from you all that you love carnitas as much as I do.
Mexican food is me and my husband Kyle’s absolute favorite. And it makes sense since I’ve lived in taco-loving towns (first San Diego and now Austin) for a total of 10 years.
Carnitas Tacos are actually one of my top three tacos of choice, so you know I’m always ordering them when Kyle and I go out to dinner.
Luckily, my version is simple to make at home, so I can make it whenever that deep craving for the crispy pork bits hits!
If you’re familiar with my Viral Chuck Roast, you’ll see that the same type of method is used here. So the next time you crave carnitas, try making them yourself with this Dutch oven recipe.
I have a feeling it may become one of your top tacos, too! Enjoy!
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Key Ingredients for Carnitas Tacos
- Pork: Carnitas is traditionally made with pork. I look for a boneless or bone-in pork butt or shoulder. The bone doesn’t really matter but you may find that it leads to more flavor than a boneless cut of meat. If you don’t want to make this with pork, you could use a chuck roast like I do in my Viral Chuck Roast Tacos.
- Onion: Once the pork is in the Dutch oven, I tuck thin slices of chopped onion into the pan. I find this provides the meat with the most flavor as the onion cooks down along with the pork.
- Broth: The base of the braising liquid is chicken bone broth. This nourishing, gut-loving broth is loaded with nutrients and is so wholesome and healthy. @kettleandfire is one of my go-to bone broth brands. You can substitute chicken or vegetable broth or stock as well.
- Orange and Lime Juice: A touch of brightness comes from a combination of freshly squeezed orange juice and lime juice. These citrus fruits pair well together and lighten up what could be a heavy dish. I use this juicer to get the most bang out of the limes.
- Spices: A blend of dried oregano, cumin, fresh garlic, and bay leaves does the trick to make the most flavorful, succulent pork.
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Pin ItHow to Make Carnitas Tacos
The key to the best carnitas is to cook them low and slow. To get started, preheat the oven to 325°F.
Make the braising liquid by whisking the bone broth, orange juice, lime juice, dried oregano, cumin, and garlic (except for the bay leaves) in a measuring cup and set aside. Whisking everything in a measuring cup makes it easier to pour into the baking dish.
Cut the pork into large (4-inch) chunks and season generously with salt and pepper on all sides.
Place the pork in a large Dutch oven or casserole dish with a lid and scatter the chopped onions on top.
Pour the braising liquid over the pork and onions and nestle the bay leaves into the liquid.
Cover the Dutch oven with a lid or use aluminum foil if you don’t have a lid. Braise in the oven for 1 hour per pound of pork. A 4-pound pork butt would therefore take around 4 hours.
Once the time is up, remove the pork from the oven after cooking and raise the oven temp to 425°F.
While the oven is coming to temperature, shred the pork. You will notice that most of the braising liquid was absorbed into the pork. If there is still quite a bit of liquid then you can remove some of it so that the pork can crisp up in the next step.
Return the pork to the oven for 25 minutes without a lid to allow the pork to crisp up. Start checking the crispiness around 18 to 20 minutes to ensure the pork gets crispy without totally drying it out.
Serve on corn or grain-free tortillas with fresh guacamole, cilantro, and a squeeze of lime. Enjoy!
Frequently Asked Questions for Dutch Oven Carnitas Tacos
A Mexican dish made from pork, carnitas is often served as a taco filling but can be used in other dishes like burritos or enchiladas. Carnitas means “little meats” in Spanish, which makes sense since the pork is braised low and slow, allowing the meat to shred easily with two forks. To get the exterior bits crispy, the meat is traditionally broiled or crisped up on a pan.
My fave way to eat carnitas is just with a generous dollop of guacamole, chopped cilantro, and a squeeze of lime. I use either gluten-free corn tortillas or @sietefoods grain-free tortillas. If you have a gas stove, you can warm the tortillas on the open flame over the stovetop. This chars them slightly. You can also warm them up on a pan before serving or wrap them in aluminum foil and pop them in the oven for a few minutes to warm through.
The world is really your oyster here! Like I mentioned above, I love serving mine with a dollop (or two) or guacamole along with chopped cilantro and fresh lime. Other popular toppings include sour cream (either regular or dairy-free), pickled red onions, queso fresco, pico de gallo, and avocado.
Chuck roast!
Other Taco Recipes You’ll Love:
- Blackened Fish Tacos with Mango Salsa
- Viral Chuck Roast Tacos
- Easy, Shortcut Birria Tacos
- Crispy Baked Ground Beef Tacos (Grain-Free, Dairy-Free)
- BBQ Chicken Tacos
CARNITAS TACOS
Ingredients
Pork:
- 4 pounds boneless or bone-in pork butt/shoulder
- 1 large onion, thinly sliced
- Salt and pepper
Braising Liquid:
- 2 cups chicken bone broth
- ½ cup fresh orange juice
- ¼ cup fresh lime juice (about 2 limes)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 5-6 cloves garlic, minced
- 2 bay leaves
For Serving:
- Corn tortillas
- Guacamole
- Fresh lime
- Fresh cilantro, chopped
Instructions
- Preheat the oven to 325°F.
- Whisk together the braising liquid ingredients (bone broth, orange juice, lime juice, dried oregano, cumin, and garlic), except for the bay leaves, in a small bowl and set aside.
- Cut your pork into large (4-inch) chunks and season generously with salt and pepper on all sides.
- Place pork in a large Dutch oven or casserole dish and scatter the chopped onions on top.
- Pour the braising liquid over the pork and onions and nestle the bay leaves into the liquid.
- Cover and braise in the oven for 1 hour per pound of pork. (A 4-pound pork butt would therefore take around 4 hours).
- Remove the pork from the oven after cooking and raise the oven temp to 425°F.
- While the oven is coming to temperature, shred the pork. (You will notice that most of the braising liquid was absorbed into the pork. If there is still quite a bit of liquid, then you can remove some of it so that the pork can crisp up in the next step).
- Leaving the cover off, return the pork to the oven for 25 minutes. Start checking the crispiness around 18 to 20 minutes to ensure the pork gets crispy without totally drying it out.
- Serve on corn tortillas with fresh guacamole, cilantro, and a squeeze of lime.
- ENJOY!
Delish! My family loved this. Adding to my rotation.. thank you!