What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 pork carnitas with lard that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Pork Carnitas With Lard
Authentic Carnitas Recipe + Video
Pork Carnitas – Made in Lard
Traditional Carnitas (Mexican Pork Confit)
Carnitas ~ Mexican Braised Pork
Authentic Carnitas Recipe
Carnitas Michoacanas
Manteca Fried Carnitas
Pork Carnitas (Mexican Slow Cooker Pulled Pork)
Carnitas de Puerco – Pork Carnitas
No-Waste Tacos de Carnitas With Salsa Verde Recipe
Carnitas Recipe (Mexican Pulled Pork)
Authentic Pork Carnitas
What temperature should lard be for carnitas?
Heat over medium-high heat until the lard or oil reaches about 275 degrees. Carefully lower in the pieces of pork, but none of the juice that may have collected around them.
Can you reuse lard for carnitas?
Remove the pork to a cutting board, leaving behind as much fat as possible. (You can refrigerate the lard to use for another round of carnitas, to season beans or fry potatoes or the like.)
Can I use Crisco instead of lard for carnitas?
Rather than lard, I substituted with vegetable shortening and used only a couple of tablespoons. You do not need gallons of lard and a huge copper cauldron in order to make authentic, delicious, and tender carnitas.
Why do they put milk in carnitas?
The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender. The beer gives the pork another layer of flavor, while the cinnamon, which pairs so well with pork, adds warm, earthy tones.
Why are my carnitas tough?
If you don’t cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. This takes time. but when it’s done, the meat should fall apart by itself.
Can you overcook carnitas?
Yes, you can overcook carnitas in a crockpot. If you planned on cooking meat for a really long time, like 18+ hours, you would likely end up with overcooked meat that separated into really fine strands. I prefer cooking these on LOW so that the timeframe where they’re cooked is more forgiving.
Why do people add Coke to carnitas?
Coca-Cola with meat you say? Insanity? Well, actually, the classic soda is a famous ingredient for braising big cuts of meat. Here, the sugary drink tenderizes pork shoulder, and classic carnitas spices like chili powder, cumin, and oregano add balance.
Should lard be refrigerated?
Lard was used and stored for centuries before refrigeration was invented. It will keep at room temperature for a long time (traditionally many kept it for up to a year). Nevertheless, today most recommend storing it in the fridge. It’s your call.
Does lard go rancid?
Lard typically lasts for a couple of months after its “expiration” date, but it eventually goes bad. Like all other fat-based products, instead of growing mold, lard typically spoils by going rancid. You can tell that yours is rancid if it smells like old paint or nail polish remover, or tastes sour or soap-like.
Which is healthier lard or Crisco?
I checked with some lipid experts. Sure, lard is healthier if you compared it to partially hydrogenated vegetable oils like Crisco, according to Tong Wang, a lipid chemist and professor in the department of food sciences and human nutrition at Iowa State University.
Which is better lard or shortening?
Until recently, it was also thought to be healthier because it contains less saturated fat than butter and lard. However, we now know that highly processed shortening offers no health advantages over butter or lard and may in fact be a less nutritious choice ( 5 , 6 ).
Is lard the same as Crisco?
Answer: Lard is actually rendered and clarified pork fat. You can read more here. Crisco®, which is a brand name and part of the Smucker’s family of brands, is a vegetable shortening.