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Campfire Carnitas
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Campfire Carnitas for the Ultimate Camp Treat

Savorjuicy, smoky Campfire Carnitas—an easy, flavorful outdoor recipe perfect forcamping trips and cozy nights by the fire.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 people
Course: Main Course
Cuisine: Mexican-inspired / Outdoor Camping
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat Base:
  • 3 –4 lbs pork shoulder Boston butt, boneless and trimmed
  • Ideal for juicy shredded pork this cut becomes melt-in-your-mouth tender when slow-cooked over campfire coals or in a Dutch oven.
Flavor Builders:
  • 4 cloves garlic minced
  • 1 large onion sliced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika adds that campfire-smoky touch
  • Salt and black pepper to taste
Liquid Gold:
  • ¾ cup orange juice
  • ¼ cup lime juice fresh preferred
  • These citrus juices help tenderize the pork while adding a bright tangy flavor that balances the richness.
Optional but Awesome:
  • ½ cup chicken broth for extra moisture if using foil packets
  • 2 tablespoons oil olive or avocado (for searing in cast iron)
For Serving (Mix and Match):
  • Corn or flour tortillas
  • Chopped cilantro
  • Diced red onion
  • Lime wedges
  • Salsa or pico de gallo
  • Avocado slices or guacamole

Method
 

Prep Before You Go (Highly Recommended):
  1. Trim and cut the pork into large chunks (about 3–4 inches).
  2. Mix the marinade: In a large zip-top bag or container, combine garlic, onion, cumin, oregano, smoked paprika, salt, pepper, orange juice, and lime juice.
  3. Add the pork, seal the bag, and marinate overnight (or at least 4 hours).
  4. This step makes your meat extra flavorful and saves you tons of time at the campsite.
Campfire Cooking Methods (Choose Your Setup):
    Foil Packet Method (Easy Cleanup!)
    1. Great for casual campers with a hot bed of campfire coals.
    2. Tear off two large sheets of heavy-duty aluminum foil and layer them.
    3. Place a portion of marinated pork in the center.
    4. Drizzle with a little broth for moisture (optional).
    5. Wrap tightly into a secure packet.
    6. Nestle in hot coals and cook for 2–2½ hours, flipping occasionally.
    Camp Tip: Add a second layer of foil for durability and check for hot spots to avoid burning.
      Dutch Oven Method (Deep Flavor & Tenderness)
      1. Perfect for experienced campers or long, slow cookouts.
      2. Place your Dutch oven over medium campfire heat or a camp stove.
      3. Add oil and sear the pork pieces until browned on all sides.
      4. Pour in marinade and optional broth.
      5. Cover and let simmer for 2½–3 hours, stirring occasionally, until the pork is fall-apart tender.
      Cast Iron Skillet Method (Faster Finish, Crispy Bits!)
      1. Best if you’ve already slow-cooked the pork and want those golden edges.
      2. Shred cooked pork using two forks.
      3. Heat a little oil in a cast iron skillet.
      4. Add shredded pork and cook until the edges get crispy—about 5–7 minutes.

      Notes

      Nutrition Information (Per Serving)
      Nutrient Amount
      Calories 350 kcal
      Total Fat 20 g
      Saturated Fat 7 g
      Protein 35 g
      Carbohydrates 5 g
      Fiber 1 g
      Sodium 450 mg
      Sugars 2 g