Alright, let’s talk about makin’ that Dutch oven pork shoulder carnitas. I ain’t no fancy chef, mind you, just a plain ol’ cook. But I know good food, and this here carnitas, well, it’s mighty good eatin’.
First off, you gotta get yourself a nice chunk of pork shoulder. Don’t go buyin’ no skinny piece, ya hear? You want somethin’ with a bit of fat on it, that’s where the flavor’s at. I usually get one about three or four pounds, big enough to feed a whole passel of folks.
Now, some folks like to fuss around with marinades and all that, but I say keep it simple. Just rub that pork shoulder down good with salt, pepper, and maybe a little bit of garlic powder if you’re feelin’ fancy. You ain’t gotta go overboard, just enough to give it some taste.
- Salt
- Pepper
- Garlic Powder (if you want)
Next, you gotta sear that pork. Get yourself a big ol’ Dutch oven – that’s what this whole thing is about, ain’t it? – and put it on the stove over medium-high heat. Add a little bit of oil, just enough to keep the pork from stickin’, and then plop that shoulder right in there. You wanna brown it up real good on all sides, get a nice crust on it. This is important, don’t skip this step, it makes the meat taste better, I tell ya.
Once the pork is browned, take it out of the pot and set it aside for a minute. Now, you gotta add some flavor to that pot. I like to use an onion, chopped up rough, and a couple cloves of garlic, smashed up good. Toss ‘em in the pot and cook ‘em for a few minutes, until they start to soften up.
Then, you gotta add some liquid. Some folks use beer, some use chicken broth, I even heard of some usin’ orange juice, can you imagine? Me, I just use water. Plain ol’ water works just fine. You don’t need a whole lot, just enough to cover the bottom of the pot. Maybe a cup or two, somethin’ like that. Then you put that pork shoulder back in the pot.
Now comes the easy part. You just put the lid on that Dutch oven, stick it in the oven at 300 degrees, and let it cook for a good long while. How long? Well, that depends on how big your pork shoulder is. But I usually figure on about four or five hours, maybe even longer. You want that pork to be fall-apart tender, so tender you can shred it with a fork.
And that’s what you do next. Once the pork is cooked, take it out of the pot and let it rest for a little bit. Then, using two forks, shred it up into little pieces. Carnitas, they call it, which I heard means “little meats” in some fancy language. Sounds about right to me.
Now, you got options here. You can just eat that pork as is, maybe with a little bit of the juice from the pot drizzled over it. Or you can crisp it up a bit. I like to put it back in the Dutch oven, or in a skillet on the stove, and cook it over high heat for a few minutes, until the edges get nice and crispy. That’s the best part, if you ask me.
And there you have it. Dutch oven pork shoulder carnitas, plain and simple. You can eat it on tortillas, with some salsa and onions, or you can just eat it straight out of the pot. It’s good any way you slice it, or shred it, I should say.
Oh, and one more thing. This here carnitas is even better the next day. So if you got leftovers, don’t you go throwin’ ’em out. Just put ’em in the fridge and heat ’em up later. They’ll taste even better, trust me on this.
You can make this ahead, ya know. Cook it up the day before, put it in the fridge, and then just heat it up when you’re ready to eat. That makes it real easy, specially if you’re havin’ company over or somethin’. Just remember to heat it low, around 250 to 300 degrees, so you don’t dry it out. And don’t shred it till you’re ready to eat it, makes it juicier.
So there you have it. My way of makin’ carnitas. It ain’t fancy, but it’s good, honest food. And that’s all that matters, ain’t it? Now go on and make yourself some, you won’t regret it. This pork carnitas recipe is a keeper, that’s for sure. Tender, juicy and crispy, what more can you ask for? It’s perfect for carnitas tacos, or just eat it with some rice and corn. You’ll be happy, I guarantee it.