Dutch Oven Mexican Carnitas Tacos with Orange, Lime and Fresh Pico
Cube pork shoulder, season it, and braise it covered in a Dutch oven over medium-low coals with orange juice, lime and onion for about 2 to 2½ hours, until it hits 195°F and shreds easily. Shred it in the pot, then crisp it uncovered over higher heat for 10 minutes while you warm tortillas. Total time is about 3½ hours, and most of that is hands-off.
Carnitas is one of the easiest big Mexican meals you can cook at camp. The recipe is short: pork, salt, spices, citrus, and time. The pot does the work while you set up chairs, take a hike, or fix the rig.
The finish is what makes it. After the pork braises tender, you take the lid off and let it sizzle in its own fat until the edges go brown and crisp. Pile it on warm corn tortillas with fresh pico and cool avocado. This feeds a crowd, so plan it for a night when you have people and no rush.
Dutch Oven Mexican Carnitas Tacos with Orange, Lime and Fresh Pico
- Prep
- 25 min
- Cook
- 3 hr 10 min
- Serves
- 8
- Difficulty
- Moderate
- Heat
- Medium-low coals (about 300°F), then medium-high to crisp
- Pack weight
- 9 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
This one's for the Crew
Join to unlock the full ingredient list, steps and Trail Notes.
Join the Crew Already a member? Sign inCooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.