Slow Roasted Carnitas Dinnerables-Style
This low and slow roasted carnitas is hands down a family favorite. Every one of the kiddo’s and mom come running to the kitchen table for it. The aromas coming from the kitchen while this roasts puts everyone’s taste-buds into overdrive. It get’s them primed in anticipation of some serious scrumptiousness. The carnitas has just a bit of heat, and each bite of it melts in your mouth. A bit of crispiness from a quick broil makes for a phenomenal texture as well.
If you want more heat, then feel free to add some chilis to the aromatics. My girls can’t do much heat otherwise we run out of milk fast. So for us as a family, this is the perfect amount of heat. My wife and I go to town on with favorite hot salsa on the side.
Making it your own
Of course, you’ll need some extra fixings to go with the carnitas. Maybe some warmed tortillas, Mexican rice, beans, chopped tomato, chopped onion, sliced avocado, grated cheese, your favorite salsa. Whatever I got on hand becomes part of the fixings. I’ll prep all the fixings as the roast does it’s thing in the Dutch oven. That way it’s ready to go once the carnitas is done and just barely crisped up under the broiler. The point is, you get to decide what you want to go with the carnitas.
Alright, what’s Dinnerables?
In our house, we call this type of meal ‘Dinnerables’. It’s basically a meal where I portion out all the fixings into their own separate bowls. Place it all on the kitchen table, and we all spoon what we want onto our own tortilla. And hopefully no one takes too much of the avocado. But that’s Dinnerables! It’s just a fun way for me to get the girls engaged in and eating all the various fixings. And it makes them part of the story for dinner.
Dutch Oven Slow Roast Carnitas
Equipment
- 1 Dutch oven
Ingredients
Spice Rub
- 1 tbsp cumin
- 1/2 tsp paprika
- 1 tbsp chili powder
- 1 tbsp oregano dried
- 1 tbsp Kosher salt
- 1 tbsp pepper black
Meat and Aromatics
- 2.5 lb. pork shoulder pork shoulder, or pork butt
- 1 tbsp olive oil
- 1 cup chicken stock or bone broth
- 1 lime juiced
- 6 cloves garlic fresh, peeled
- 1 large white onion sliced
- 2 bay leaves dried
Instructions
- Preheat your oven to 325 degrees with the rack in the middle.
- Cut your pork shoulder into 1 inch chunks and season with your spice rub (cumin, paprika chili powder, salt, oregano, and pepper).
- In a Dutch oven over medium high heat, add a bit of olive oil and sear your meat on all sides. Once all of the meat has a good sear on it, add your chicken stock, lime juice, garlic, onion, and bay leaves.
- Place it in the oven with the lid on, and cook for 4 hours. To test meat if the meat is done, use a fork to see if it easily shreds. You could also use a thermometer to check the internal temperature; pork should be cooked to 145 degrees Fahrenheit.
- When your meat is done cooking, remove all of the meat from the cooking liquid and place on a large cutting board. Remove the onions and garlic from the cooking liquid with a slotted spoon and discard.
- Using two forks, shred the meat into bite-sized pieces. Add all of the shredded meat back into the pot with all the flavorful liquid and stir until everything has been coated well.
- Transfer the soaked meat (letting excess liquid drip off the meat) onto a baking sheet lined with tin foil. Turn the oven on to a low broil and place the sheet of carnitas directly under the flames. Let your meat broil for 5-10 minutes (may be more may be less depending on your broiler). The carnitas will be done when you see the tops starting to crisp.
- Plate up the carnitas, Squeeze fresh lime over the carnitas to taste. Serve and enjoy!