Mexican·Main Course
Campfire Pork Carnitas
A rustic, incredibly succulent way to prepare pork shoulder using a primitive low-and-slow method. By sealing large chunks of pork in foil pans and nestling them near hot coals, the meat confits in its own fat and juices, resulting in fall-apart tender carnitas perfect for camping or backyard cookouts.
Prep
20m
Cook
300m
Total
320m
Serves
8
Method
- 01
Cut the pork shoulder into large 2-inch chunks, leaving all the fat intact. Place the meat into a doubled-up disposable foil pan.
Watch · 0:35
- 02
Season the pork generously with kosher salt, black pepper, and Mexican oregano. Use your hands to massage the spices into the meat until every piece is evenly coated.
Watch · 1:18
- 03
Top the pork with sliced onions, the chili, and the unpeeled garlic cloves. Cover the pan tightly with heavy-duty foil, then wrap several more layers of foil from the bottom up to ensure the pan is completely sealed and no oil can leak out.
Watch · 2:05
- 04
Prepare a campfire or charcoal grill. Move the hot coals to the outer edges to create a space in the center. Place the sealed pork pan in the center, top it with another foil pan for protection, and move a few hot coals onto that top pan to create heat from all directions.
Watch · 4:10
- 05
Cover the grill and adjust the vents to maintain a temperature between 250°F and 300°F (ideally 275°F) around the pan. Cook for 4 to 5 hours, occasionally checking the fire and repositioning coals as needed to maintain steady heat.
Watch · 4:45
- 06
Carefully remove the pan from the heat using heat-proof gloves. Let the meat rest for up to 1 hour before opening the foil to prevent steam burns. Serve the succulent pork as tacos, nachos, or on toasted buns.
Watch · 5:58
From Chef John
“We paid for that fat, so let's use all of it.”
“You guys are after all the Daft Punks of what will be some very unctuous pork chunks.”
“It's kind of key this is near the fire and not in the fire.”