Dutch Oven Pork Roast

This flavor-packed Dutch oven pork roast is incredibly versatile. Inspired by classic carnitas, it’s perfect for stuffing tacos, building burrito bowls, topping salads, or layering into hearty sandwiches and sliders. As it slow cooks, the rich scent of Mexican spices fills your kitchen, and the result is tender, juicy pork that practically shreds itself. Make this recipe once, and you’ll want to use it in all your favorite meals!

Cooking a pork roast in Dutch oven locks in moisture and creates a depth of flavor that’s hard to beat. The heavy lid and even heat distribution of the Dutch oven make it ideal for braising meat slowly, ensuring the pork becomes incredibly tender. You can use a shoulder or butt roast for best results—these cuts are marbled with fat, which melts into the meat as it cooks for rich, mouthwatering flavor.

Once cooked, you can easily shred the pork using two forks, making the perfect Dutch oven shredded pork. It’s great for batch cooking and meal prep because it stores and freezes well, and reheats beautifully. Toss leftovers into tacos with pickled onions, stuff them into a baked sweet potato, or serve with roasted carrots and potatoes for a rustic dinner. However you enjoy it, this is one of those dishes you’ll want on repeat.

Why We Love This Dutch Oven Shredded Pork

• It has a fantastic slow roasted flavor.
  Every carnitas recipe varies a bit, and it’s important to note that ours is Mexican-inspired. Traditional recipes include orange zest, bay leaf, and Mexican oregano. We prefer to let the pork be the star of the show by highlighting its rich flavor with just a few seasonings.
• It’s easy to make.
  While this isn’t necessarily a “set-it-and-forget-it” recipe, it comes pretty darn close. All you have to do is load up your Dutch oven with the ingredients and then check in on it a few times over the course of 5 hours. For a more hands-off pork dinner, make our recipe for slow cooker teriyaki ribs.
• Great for meal prepping.
  Want to get ahead for the week on a Sunday afternoon? Pulled pork shoulder is ideal! It reheats beautifully.

Ingredient Notes and Substitutions

• Pork shoulder: You’ll need a 4-pound boneless pork shoulder for Dutch oven pork roast. Alternatively, you could also use a type of pork butt called Boston butt.
  
• Montreal steak seasoning: We almost always have this seasoning blend on hand at home. You could substitute it with an all-purpose seasoning, or make your own by combining garlic powder, onion powder, and salt.
  
• Beef broth; You need to add some liquid to the pot so that your Dutch oven shredded pork don’t dry out while they cook. Vegetable broth works, but the flavor of the meat won’t be quite as rich.
  
• Olive oil: This is for searing the pork shoulder before roasting it. Avocado oil is another good choice.
  
• Ground chili powder: Here’s where the heat comes in! If you like things extra spicy, you can use ground ancho chile or cayenne pepper.

Recipe Variations

• Classic carnitas style: Use orange juice, cumin, and garlic for that traditional Mexican carnitas flavor. Finish by crisping up the pork under a broiler.
• Herb-rubbed roast: Swap Mexican spices for a rub of kosher salt, black pepper, rosemary, and thyme or other herbs for a more traditional herbaceous roast.
• Spicy version: Add chipotle peppers in adobo sauce for a smoky kick.
• Sweet and savory: Use a brown sugar and paprika rub and finish with a splash of apple cider vinegar for tang and balance.
• Loaded bowl-style: Serve over rice with black beans, avocado, salsa, and a sprinkle of fresh parsley.
• Use low-sodium broth or chicken broth.

Equipment Used in this Recipe

• Dutch Oven with Lid

How to Make Pork Roast in Dutch Oven

This meal is pretty straightforward and easy to make, but we do have a few tips to ensure the best results.

1. Be generous with the seasonings before searing.
   You’ll be applying seasoning to the roast before searing, and then another layer of Mexican spices goes over the seared pork shoulder.

2. Don’t skip the searing.
   Before you place your pork roast in Dutch oven in the oven for slow roasting, you need to sear the meat on all sides. This helps lock in all of those precious juices and flavors, which ensures perfectly juicy, tender pork.

3. Check on the carnitas as they cook. It’s important to take a look at the pork shoulder after about 2 ½ hours of cooking. Make sure that it isn’t burning or drying out; if the liquid level looks low, add a bit more broth to the Dutch oven.

4. Check the internal temp and tenderness before shredding.
   The roast should be perfectly tender and ready to go after about 5 hours. Pork is safe to eat when the internal temperature reaches 145°F., but it isn’t tender enough for shredding until it reaches about 190°F.
5. Use two large forks or meat shredding claws to pull the meat apart (where the name Mexican pulled pork comes from) before serving or storing it for later.

Serving Suggestions

There are so many delicious ways to use pork roast in Dutch oven!

Use the pulled or shredded pork as a topping for the tater tot nachos recipe, or a filling for burritos or street chicken tacos. 

If you’re craving a Mexican-inspired pulled pork sandwich, we have great recipes for homemade 30 minute hamburger buns and sourdough rolls.

Honestly, you can use it as a filling for any type of sandwich, taco, and burrito, or as a topping on a fresh salad. It also tastes great paired with our avocado lime crema.

Recipe FAQs

Love Using Your Dutch Oven? Here’s How We Use It…

• Dutch Oven Corned Beef in Oven
  
• BBQ Pulled Pork Sliders
  
• Pot Roast in a Dutch Oven Recipe
  
• Sourdough Bread in Dutch Oven

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