For the most authentic flavor, use high-quality lard. If you can find it, freshly rendered lard is ideal. Don't overcrowd the pot when frying the carnitas in the final step. Working in batches ensures even browning and crispiness. Serve these carnitas with warm tortillas, your favorite salsa, chopped cilantro, diced onion, and a squeeze of lime for a truly unforgettable meal.
Manteca Fried Carnitas
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING20 People
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VIEWS12
Transform humble pork shoulder into golden, crispy nuggets of pure flavor with this authentic Manteca Fried Carnitas recipe. Slow-cooked in lard with aromatics, these carnitas are fall-apart tender on the inside and delightfully crunchy on the outside. A true taste of Mexico!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol60 mg
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Fiber1 g
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Protein12 g
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Saturated Fat10 g
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Sodium611 mg
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Sugar2 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a deep, heavy-bottomed pot or Dutch oven, heat the lard over medium heat until it reaches approximately 250°F (120°C).
02
Step
2 mins
Gently stir in the pork shoulder cubes, bay leaves, kosher salt, coarse ground black pepper, quartered onions, and whole garlic cloves.
03
Step
3 mins
Squeeze the juice from the halved orange into the lard mixture, then add the orange halves themselves. Ensure the lard covers all ingredients; add more if necessary to fully submerge the pork.
04
Step
1 hrs 30 mins
Maintain a gentle simmer, adjusting the heat as needed to prevent the lard from splattering excessively. Cook the pork slowly, undisturbed, until it is fork-tender and easily pulled apart. This will take approximately 1 hour 15 minutes to 1 hour 45 minutes.
05
Step
5 mins
Carefully remove and discard the orange halves, onions, and garlic cloves from the lard.
06
Step
5 mins
Using a slotted spoon or spider, transfer the cooked pork cubes to a wire rack placed over a baking sheet to drain excess lard.
07
Step
6 mins
Increase the heat to medium-high, allowing the lard to reach around 350°F (175°C). Return the pork to the hot lard in batches, frying until deeply golden brown and crispy on all sides, about 5-7 minutes per batch.
08
Step
3 mins
Remove the crispy carnitas from the lard and place them back on the wire rack to drain briefly. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Erica Weber
Jun 24, 2025I was a bit intimidated by using lard, but the results were incredible. The orange and spices add such a wonderful depth of flavor.
Lucas Weimann
Jun 14, 2025The slow cooking in lard makes all the difference. They were crispy on the outside and juicy on the inside. Will be making this again!
Uriah Stracke
Jun 8, 2025This recipe is amazing! The carnitas were so tender and flavorful. Definitely a crowd-pleaser!