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Carnitas Recipe in a Dutch Oven
Are you looking for an easy carnitas recipe? Not only is this a quick carnitas recipe it’s also one you’ll find yourself adding to your rotation for “taco Tuesday”! I don’t know who came up with “taco Tuesday” but in my world it can be “taco any day” and I’m happy!! Grab your dutch oven and lets make this tasty and yummy Carnitas Recipe in a Dutch Oven.
Using the most convenient service ever – Walmart Pickup – I was able to grab all of these ingredients, conveniently, brought to my car and with little to no effort groceries were at our home!
A new product on my list was theRO*TEL Red Jalapeno Hot Sauce and the RO*TEL Roasted Green Hatch Thick Hot Sauce for the top of our carnitas made in the dutch oven. Why not give meal time a kick of RO*TEL flavor! These squeezable bottles gives control of just the right amount of bold flavor needed to add to the carnitas. Keeping a balanced squeeze of heat every time! The nice part about having the RO*TEL Hot Sauce as a topping, it duels as a dipping sauce or as an ingredient in other recipes like chili (this winter!)
Hover over the image below to start shopping and adding these to your grocery list!
Easy Carnitas Recipe
This recipe is adapted from a dear friend who I know has a tried and true carnitas recipe! This is a great recipe to add to your meal prep list, I can freeze the meat for a later meal…or we can eat at least 2-3 times on this carnitas recipe throughout the week!
Carnitas Recipe in a Dutch Oven
- 1/2 cup RO*TEL Roasted Green Hatch Thick Hot Sauce
- 1 TBSP salt
- 1 TBSP garlic powder
- 1 tsp Ground Black Pepper
- 2-3 TBSP Olive Oil
- 2 Cups Chicken Stock
- 1 Cup Orange Juice
- 1 4-5 lb. Boston Butt
Preheat oven to 350°F. Combine salt, black pepper and garlic powder into a shallow pan and roll the Boston Butt pork in it. Coating each side as evenly as possible.
Heat the oil in a dutch oven over medium heat for about 2-3 mintues (or until shiny)
Place your Boston Butt pork into the dutch oven then sear the pork on all sides until browned.
Set aside pork.
Pour the chicken stock into the dutch oven.
Add the orange juice, and bring the liquid to a boil.
Place the seared pork into the liquid, cover the dutch oven and cook in the oven for 30 minutes.
Remove your dutch oven lid, turn over the meat as needed, and cook uncovered for another 90 minutes, or until the pork is very tender. Feel free to take a fork and a knife and shred or cut your pork to continue to let it get tender and fall apart!
Shred the meat with forks while still in the dutch oven, allowing the meat to soak up the remaining juices.
Serve in a warm tortilla and toppings.
What cut of meat is used for carnitas?
I know I’m not a master at knowing my meat cuts…so if I can help you out ahead of time I’d love to! Pork carnitas are traditionally made using the heavily marbled, rich Boston butt or picnic ham cuts of pork. So when I’m at the store and see one of these meat cuts marked down I’ll grab 1-2 and even stick them in the freezer for when I’m ready to add this recipe to our weekly meal plan!
What can I put on Pork Carnitas?
I think of it like a taco…anything I’d put on it, I’m happy with!
- RO*TEL Red Jalapeno Hot Sauce and/or RO*TEL Roasted Green Hatch Thick Hot Sauce
- Sour Cream
- Cheese (grated)
- Avocado (sliced or diced)
- Chopped Tomato
- Fresh Cilantro
- Shredded Lettuce
- Diced red onion
- Squeeze some lime juice (approx an 1/8th of a piece)
Hi I’m Erin a Southern mama from South Mississippi, owner and chief editor of Sixth Bloom, a blog helping moms use their camera to capture their families and adventures, talking all things home, parenting and our travel adventures as a family. You will find me living life to the fullest with my mister (aka husband) and our little three year old preschooler, Miss E, in our house we spent building for three years, doing all of the labor and work ourselves and paying for it as we went! We are blessed beyond measure and praise the Lord for all He’s done for us, through us and with us.