Carnitas — 'little meats' — is the definitive Mexican technique for pork. The pork is braised in lard with citrus, garlic, and herbs until completely tender, then the heat is increased and the pork fries in the rendered lard until crispy. The result has the tenderness of a long braise and the crispiness of fried food simultaneously.
Lard is not optional here. Carnitas cooked in vegetable oil produces tender pork with a different flavour profile. Carnitas cooked in lard produces the specific combination of pork fat and crisped pork surface that makes the dish what it is. The lard is the cooking medium and the flavour carrier.
Lard Carnitas Recipe
Ingredients
- 1.5kg (3.3 lb) pork shoulder, cut into 8cm chunks (bone-in works too)
- 400ml (1⅔ cups) pasture-raised lard
- 1 orange, halved
- 1 lime, halved
- 6 garlic cloves, lightly smashed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1½ tsp sea salt
- Corn tortillas, salsa verde, fresh cilantro, diced white onion, lime wedges to serve
Method
- Place the pork chunks in a large, heavy pot or Dutch oven. Add the lard, orange halves (squeeze them in first, then add the squeezed halves), lime halves, garlic, cumin, oregano, bay leaves, and salt.
- Place over medium-low heat. The lard will melt around the pork. Simmer uncovered for 90 minutes, turning the pork occasionally. The pork should be completely submerged in lard as it renders.
- At 90 minutes, the pork should be completely tender. Increase heat to medium-high.
- Fry the pork in the hot lard for 20-25 minutes, turning the pieces occasionally, until golden and crisped on all sides. The meat will start to break apart — this is correct.
- Remove the pork with a slotted spoon to a rack. Discard the citrus and bay leaves. Reserve the strained lard for future cooking.
- Shred the carnitas roughly — leave some chunks intact.
- Serve in warm corn tortillas with salsa verde, fresh cilantro, diced white onion, and lime.
Is lard carnitas authentic?
Yes. Carnitas in Mexico is cooked in lard — specifically in large copper cazos (pots). The commercial versions sold in the US often use vegetable oil to reduce cost.
Are corn tortillas seed oil free?
Traditional corn tortillas contain only masa harina (nixtamalised corn), water, and salt. Check the label — some commercial brands add wheat flour, stabilisers, or vegetable oil.
Can I reuse the lard?
Yes. Strain the used lard through a fine-mesh strainer. It is now pork-infused lard and can be used for frying, baking, or cooking eggs.
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