Camp Fire Carnitas


  • 1 bone-in pork shoulder, about 2 kilos (4 1/3 pounds)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground chili pepper
  • 2 teaspoons fine sea salt
  • 200 grams (7 ounces) sliced bacon
  • 4 cloves garlic, halved
  • 2 bay leaves
  • 1 organic orange (optional)
  • For serving:
  • Corn tortillas and/or lettuce leaves
  • Fresh cilantro
  • Finely diced yellow or red onion
  • Sliced avocado
  • Lime
  • Red or green salsa or just Tabasco


  1. Rub the meat with the cumin, oregano, chili pepper, and salt, and set aside in the refrigerator for at least 1 hour and up to 1 day.
  2. Line the bottom of a Dutch oven with the sliced bacon.
  3. Place the pork shoulder on top, along with the garlic and bay leaves.
  4. If using the orange, squeeze its juice over the meat, cut the peel into four pieces and add to the pot.
  5. Cover and place the Dutch oven and set on the fire.
  6. Let the meat cook for 6 to 8 hours, basting it every often until fork tender and nicely bronzed.
  7. Remove the orange peels and bay leaves from the pot, and shred the meat using two forks.
  8. Discard the bone.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.