Apple Butter Dutch Oven Carnitas

chipotle apple butter carnitas on a plate topped with toppings

4.50 from 2 votes

Apple Butter Dutch Oven Carnitas

Apple butter dutch oven carnitas are topped with apple cider sautéed onions and spiced butternut squash for a flavorful pork dish you’ll be craving!

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Keyword: apple butter pork recipes, apple butter recipes, butternut squash recipes, carnita recipe, chipotle pork recipes, chipotle recipes, dinner recipes, dutch oven recipes, fall recipes, pork recipes, pork shoulder recipes, pulled pork recipes, savory apple butter recipes, winter recipes

Servings: servings

Author: Brandy O'Neill - Nutmeg Nanny

Ingredients

For pork:

1 4 pound bone-in pork shoulder
1/2 cup apple butter
3 cloves garlic minced
1 chipotle pepper in adobo sauce minced
1 teaspoon adobo sauce
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
2 cups apple cider

For onions:

2 tablespoons olive oil
2 large sweet onions sliced
1/2 cup apple cider
Kosher salt and pepper to taste

For butternut squash:

2 cups small diced butternut squash
1-2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 chili powder
1/4 teaspoon kosher salt
1/4 teaspoon chipotle chile powder

For tacos:

Corn tortillas toasted
Cilantro diced
Lime wedges

Instructions

For pork:

Preheat oven to 300 degrees F.
In a small bowl whisk together apple butter, garlic, chipotle pepper, adobo sauce, cumin, smoked paprika, kosher salt, black pepper, and oregano.
Add pork shoulder to a large Dutch oven and rub mixture over the top of the pork.
Pour apple cider into the Dutch oven and cover tightly.
Cook for about 2-1/2 to 3 hours until fork-tender.
Remove the lid, turn the heat up to 450 degrees F and cook for about 20 minutes until the top of the pork is crispy.
Remove from the oven, shred with 2 forks (removing any bones and fat) and cover to keep hot while you prepare tacos.

For onions:

Set a large skillet over medium heat and add olive oil.
Once the oil is hot add in onions, apple cider, kosher salt, and pepper.
Cook until the onions are soft.
If the mixture gets too dry add in a bit more apple cider.

For butternut squash:

In a large bowl mix together squash, olive oil, smoked paprika, chili powder, kosher salt, and chipotle chile powder.
Roast for about 20 minutes at 400 degrees F until soft.

For tacos:

Layout toasted corn tortillas and fill with pork.
Top with onions, squash, and a sprinkling of cilantro.
Serve with a lime wedge.

Nutrition