If you love cooking outdoors and crave tender, juicy pork, campfire carnitas are an unbeatable treat. This recipe, inspired by Chef John of Food Wishes, teaches how to prepare one of the most succulent pork dishes you can enjoy near a campfire, charcoal grill, or even in your oven. Whether you’re by the beach bonfire, deep in the forest, or just barbecuing in your backyard, the magic of slow-cooked pork shoulder wrapped in foil and cooked low and slow next to hot coals will amaze your taste buds.
Step 1: Prep Your Pork Shoulder
Start with a nice piece of boneless pork shoulder. Cut the meat into fairly large chunks, about two inches in size. Don't worry if your pieces are a bit smaller or bigger—it will still work perfectly. Importantly, do not trim off any fat. That fat is essential for this recipe because it renders slowly during cooking, keeping the pork juicy and flavorful.
Once your pork is cut, transfer the pieces into doubled-up disposable foil pans. These pans are perfect for camping since you won’t have to worry about washing dishes afterwards!
Step 2: Season and Layer Aromatics
Generously season your pork chunks with kosher salt, freshly ground black pepper, and a big spoonful of Mexican oregano. Then, use your hands to toss, mix, and massage the pork so every piece is evenly coated with the seasoning.
Next, top the meat with sliced onions, half a seeded chili pepper (optional but adds a nice kick), and whole garlic cloves left in their skins. These aromatics infuse the pork with subtle layers of flavor as it cooks.
Step 3: Wrap It Up Tightly
Cover the pan tightly with heavy-duty foil. Use two or three pieces to ensure a snug seal. When wrapping, make sure the foil folds face up to prevent any juices or oil from leaking out and causing flare-ups near your fire. If you have a wireless probe thermometer, you can insert it into the meat to monitor internal temperature, but it’s not necessary. The slow, low-heat cooking method will reliably produce perfect carnitas each time.
Step 4: Set Up Your Campfire or Grill
Now it’s time to cook! If you’re using a charcoal grill to simulate a campfire, start your lump charcoal with shredded wood starters for an easy fire. Pick out the largest charcoal pieces to ensure long, steady heat without needing to replenish coals.
Arrange the coals so you have a clear space in the center to place your foil pan. Unlike grilling directly on coals, you don’t want them to be fully ashy white—just the edges should be white, indicating they’re hot but not burning too fast.
Place the foil pan in the center, then cover it with another foil-wrapped pan on top. Add a few hot coals on top of the second pan. This setup surrounds the pork with heat from all directions, mimicking a slow-roasting campfire environment.
Step 5: Maintain the Perfect Cooking Temperature
Close your grill vents almost all the way to maintain a cooking temperature of about 275°F (between 250°F and 300°F is ideal). This gentle heat will slowly cook the pork over four to five hours, breaking down the fat and connective tissue to create incredibly tender carnitas.
If you’re cooking next to a real campfire without a lid, adjust the pan’s proximity to the fire to keep the temperature steady. Occasionally lift the lid or open the vents briefly to let in oxygen and reposition coals as needed to maintain even heat.
Step 6: Rest and Serve Your Campfire Carnitas
After about five hours of slow cooking, carefully remove the coals from the top and take the pan off the heat. Using heatproof gloves, bring the pan to a picnic table or kitchen. You can let the carnitas rest for up to an hour or dig in immediately—just be cautious of hot steam when opening the foil.
The pork will be fall-apart tender and bursting with succulence, thanks to the slow cooking in its own fat and juices.
Creative Serving Ideas for Campfire Carnitas
While carnitas are famously delicious in tacos, there are plenty of camp-friendly ways to enjoy them:
- Nachos: Grab some tortilla chips and pile on the pork, topped with a few onion slices and green hot sauce drops for a simple, flavorful snack.
- Sandwiches: Pile carnitas on a hot dog bun with fresh pico de gallo for a handheld feast.
- Poutine-style: Layer carnitas on sweet potato chips and sprinkle with pepper jack cheese for a campfire take on poutine.
If you don’t have access to a campfire or grill, this recipe translates beautifully to your oven. The slow roasting method will still yield juicy, tender pork that's perfect for easy recipes at home.
Whether you’re cooking outdoors or inside, campfire carnitas are a fantastic way to enjoy cooking succulent pork with minimal fuss and maximum flavor. Give this recipe a try for your next camping trip, backyard barbecue, or cozy night in!
For the full printable recipe and detailed ingredient amounts, be sure to check out the Campfire Carnitas recipe on Allrecipes. You can also explore more of Chef John’s culinary creations on the Food Wishes YouTube channel.
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