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Campfire Carnitas

Shruthi
Campfire Carnitas is a slow-cooked pork recipe bursting with smoky, citrusy, and savory flavors. Pork shoulder is simmered with fresh oranges, lime, garlic, onions, and aromatic spices until fork-tender. The meat is then shredded and crisped over the fire for irresistible texture. This hearty dish pairs beautifully with warm tortillas, salsa, and fresh toppings. It is ideal for camping, cookouts, and family gatherings. Every serving delivers authentic Mexican-inspired comfort food with minimal effort.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 480 kcal

Ingredients
  

  • 4 pounds pork shoulder, cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 6 garlic cloves, minced
  • 2 oranges, juiced
  • 2 limes, juiced
  • 1 cup chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

For Serving

  • Warm corn tortillas
  • Fresh cilantro
  • Diced onion
  • Lime wedges
  • Salsa
  • Sliced avocado

Instructions
 

  • Prepare a medium campfire with hot coals suitable for Dutch oven cooking.
  • Heat the oil in a large Dutch oven over the fire.
  • Brown the pork chunks on all sides until golden.
  • Add the onions and garlic. Cook until softened.
  • Pour in the orange juice, lime juice, and chicken broth.
  • Stir in cumin, chili powder, paprika, oregano, coriander, salt, pepper, and bay leaves.
  • Cover the Dutch oven and cook over hot coals for 3½ to 4 hours. Turn the pork occasionally.
  • Remove the pork and shred it with two forks.
  • Return the shredded pork to the Dutch oven and cook uncovered for 15–20 minutes until the edges become crispy.
  • Serve the carnitas in warm tortillas with cilantro, onions, salsa, avocado, and fresh lime wedges.

Notes

  • Pork shoulder produces the juiciest carnitas.
  • Fresh citrus juice creates the best flavor.
  • Dutch ovens distribute heat evenly.
  • Maintain steady campfire coals throughout cooking.
  • Shredded pork absorbs more cooking juices.
  • Crisping the meat adds authentic texture.
  • Leftovers taste even better the next day.
  • Store refrigerated for up to four days.
Keyword Campfire Carnitas, Campfire Dutch Oven Recipe, Camping Pork Recipe, Dutch Oven Carnitas, Mexican pulled pork, Outdoor Cooking Recipes