Dutch Oven Pork Roast

5 from 34 votes

This juicy and flavorful Dutch oven pork roast is perfect for tacos, bowls, or sandwiches. Make the best Dutch oven shredded pork at home today!

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course, Dinner

Cuisine: Mexican

Keyword: dutch oven recipe, pork recipe, carnitas, Mexican pulled pork, dutch oven carnitas, dutch oven pork roast

Servings: servings

Calories: 206kcal

4 pounds boneless pork shoulder or Boston butt
2-3 tablespoons Montreal steak seasoning or all purpose seasoning (garlic powder, salt, onion powder)
2 tablespoons olive oil or avocado oil
2 cups beef broth or stock
2 teaspoons ground chili powder
1 teaspoon ground cumin

Preheat oven to 250ºF.
Liberally sprinkle pork shoulder roast all over with Montreal steak seasoning.
Add oil to a cast iron Dutch Oven pot over medium-high heat. Once the oil is almost smoking, sear the pork on all sides.
Add 2 cups beef broth to the pot. (The liquid should cover the bottom half of the roast).
Add chili powder and cumin in a layer over the top of the roast.
Cover pot with lid and roast in oven for 5 hours. After 2 1/2 hours, check the pot and add more liquid if necessary.
After 5 hours, the meat should be fork tender and easy to shred. If not, continue roasting for a while longer.
Optional:
For a slightly crispy Mexican pulled pork, drain liquid from the pot, turn on oven broiler, and place meat on a sheet pan under the broiler for 5 minutes.
Serve with tortillas and top with avocado crema, pico de Gallo, salsa, or other condiment of your choice.

For crispy carnitas, you can broil the shredded carnitas meat on a sheet pan for about 5 minutes before serving.

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.

Storing Instructions:

Store leftovers in an airtight container in the refrigerator, where they will be kept for 3-4 days.
You can also freeze carnitas for future meals. Place the meat in an airtight, freezer-safe container and store it in the freezer. It will keep for up to 3 months!
To reheat, simply use the microwave or your stovetop. If you want to reheat large quantities, you can place the carnitas on a baking sheet and heat in the oven.
If working from frozen, be sure to let the meat thaw in the fridge overnight for the best results.