This Authentic Carnitas Recipe is the real deal and yields perfectly tender and crispy carnitas for tacos, salads, burritos, bowls, enchiladas, and more!
This Authentic Carnitas Recipe is simply the best, better than all the rest, better than any pork, any pork I’ve ever ate… does anyone else sing in the kitchen, but change the words around to describe your meal, or am I just weird? Actually, don’t answer that…
Whether you serenade as you marinate or not, the first bite you take of these carnitas may make you squeal like David Lee Roth and dance like Tina Turner. At least that was my reaction.
Seriously though, the first bite of these authentic carnitas made me question everything I thought I knew about food. How could something be so crispy, yet so incredibly juicy at the same time? I’ve had carnitas before, but nothing like this.
All the carnitas I have tried pale in comparison to this version. The problem with some recipes for carnitas is they end up too dry, and the final product needs a sauce. Or the carnitas are not crispy and just taste like pulled pork which is not the point of carnitas. You can see that I’m super passionate about this. Read on for the in’s and out’s of this recipe!
Can the recipe be scaled? Do I have to use a Dutch oven?
This recipe is super scalable. We’ve made anywhere from 1 lb of carnitas to 6 pounds all in the same dutch oven. This has sort of become a meal prep staple for us. It makes its way into our favorite Keto Breakfast Hash, tacos, enchiladas, and so much more.
I used an enamel dutch oven (like this one) for this recipe, which is a great option to have in your kitchen. I love my cast iron skillets and I take pride in how well seasoned they are, but it takes effort and attention to keep them slick. I’ve also made this recipe in our normal cast iron dutch oven and it works just as great.
That being said, if you are on the lookout for a lower maintenance non-toxic option for a large pot, enamel cast iron is the way to go. The enamel coating is non-reactive so it is a completely safe non-stick option, unlike many non-stick options that contain perfluorooctanoic acid (PFOA). Using quality non-toxic cookware is an easy switch to make for your health (regardless of any other dietary choices), as PFOA’s have been linked to the development of certain cancers, infertility, and liver damage. No thanks.
Ingredients in this Authentic Carnitas Recipe
- fatty pork shoulder (NOT trimmed!)
- lard (yes, lard) PLEASE do not use Crisco or vegetable shortening. You can read more here about the risks of toxic vegetable oils and shortenings.
- salt
- garlic cloves
- jalapeños or another pepper
- water
That’s it! Super simple and completely natural. These carnitas are Keto friendly with lots of healthy fats.
Do I really have to use lard?
While we recommend using lard we have also had success using avocado oil, coconut oil, and algae oil all of which are great for high heat cooking and are considered healthy fats.
Wondering where to buy lard? If you have a butcher nearby you can probably find fresh leaf lard pretty easily. This pure white lard is perfect for making authentic carnitas. You can also find lard at most grocery stores or on Amazon. This one from Fatworks is great, so is this one from Epic Provisions.
How to make this authentic carnitas recipe:
- You’ll start by cutting the pork into large pieces. This helps the pork cook more evenly.
- Next, add the pork to your Dutch oven along with the remaining ingredients. Bring it to a boil over high heat. Cover.
- Cook for 45 minutes, uncover, turn to medium-high to burn off the remaining water.
- The pork will now start to cook in its own fat (both the fat from the pork and the added lard).
- Continue to brown the meat until your level of crispiness is reached (we like it SUPER crispy!)
How to store:
We store the carnitas in a glass container in the refrigerator for up to one week. We have also frozen the carnitas which makes an easy way to have a protein option on hand from busy days. Simply freeze the carnitas in a freezer-safe container (we love Stasher Bags!), for up to 6 months.
Authentic Carnitas Recipe
Ingredients
- 2 lbs fatty pork shoulder
- ¼ cup lard
- Enough water to cover
- 1 tablespoon salt
- 4 cloves garlic
- 1-2 jalapeno or poblano or anaheim pepper
Instructions
- Place all of the ingredients in a large cast-iron dutch oven. Bring to a boil over high heat. Reduce to simmer, cover and cook for about 45 minutes until pork is tender.
- Remove the lid and turn the heat to medium-high to reduce the liquid. Once the liquid is reduced the meat will start to fry in its fat.
- Brown the meat over medium-low heat stirring frequently and breaking the pork apart with the back of the spoon or spatula until pork is evenly browned and crispy, this takes about 15 minutes. Taste for salt and serve.
Notes
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
Can you use an instant pot?
How long would you cook it. Thanks Kathy
You can but we haven’t tested our recipe that way. We’ve made other carnitas recipes in the IP but they never come out tender and crispy like using a dutch oven does.
Alex, when do you shred the shoulder or does this happen naturally during the cook time?
Hi Rick, it sort of happens naturally. I usually just mash it up when it’s frying in its fat with the back of a spoon. I’ve added this step to the recipe card, thanks for the question!
Can I substitute for the lard?
You could use algae oil or avocado oil but the lard really does work best here.
I am a pretty good cook… not sure what I did wrong. I followed the directions exactly and my pork shoulder is so overcooked, you can’t even cut into it.
I wish I had more context to know what might have gone wrong, but here are a couple of thoughts:
The main recipe “card” here mentions putting the 2 lbs of pork into the dutch oven, but doesn’t specifically note what’s mentioned in the article, which is that the pork needs to be cut into smaller pieces in advance.
With chunks, about 1.5-2″ in every direction, when you’ve reduced the water, you’ll still have a boatload of fat in there for it to crisp in. It’s during this time it needs to start being broken apart (back of spoon/spatula or a couple of forks pulling it apart a bit). It will be finished cooking and crisping long before the fat is gone. I like mine quite crispy and still had a half cup of fat/grease to save for cooking.
This is a bomb recipe. May take a couple of tries, but it’s well worth it. Hope you give it another shot.
What is the gorgeous green sauce in the lower left of the main pic?
That would be our Keto Chimichurri !
Great, came out perfectly!