Authentic Lamb Carnitas Recipe (Print Version)
Slow-cook tender lamb to perfection with this authentic carnitas recipe. Rich, flavorful, and ideal for tacos, burritos, or a hearty main dish.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 265 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Mexican
# Ingredients:
→ The Succulent Lamb Core
01 -
4 lbs boneless lamb shoulder, cut into 2-inch cubes
02 -
1/2 cup lard or high-heat cooking oil (such as avocado oil)
→ Aromatic Braising Elixir
03 -
2 cups water
04 -
1/2 cup whole milk
05 -
2 large oranges, halved
06 -
2 large limes, halved
07 -
1 large yellow onion, quartered
08 -
6 cloves garlic, smashed
09 -
3 bay leaves
→ Savory Seasoning Blend
10 -
2 tsp kosher salt, or to taste
11 -
1 tsp freshly ground black pepper, or to taste
12 -
1 tsp ground cumin
13 -
1 tsp dried Mexican oregano
# Instructions:
01 -
Start your Authentic Lamb Carnitas Recipe by patting dry 4 lbs boneless lamb shoulder, cut into 2-inch cubes. Season generously with 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp ground cumin, and 1 tsp dried Mexican oregano.
02 -
In a large Dutch oven or heavy pot, melt 1/2 cup lard or high-heat cooking oil over medium-high heat. Sear the seasoned lamb cubes in batches until deeply browned on all sides, about 3-4 minutes per batch. Remove lamb and set aside.
03 -
Return all seared lamb to the pot. Add 2 cups water, 1/2 cup whole milk, 2 large oranges (halved), 2 large limes (halved), 1 large yellow onion (quartered), 6 cloves garlic (smashed), and 3 bay leaves.
04 -
Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pot tightly and cook for 3-4 hours, or until the lamb is fork-tender. This slow braise is key for the best Authentic Lamb Carnitas Recipe.
05 -
Carefully remove the lamb from the pot, reserving the cooking liquid and aromatics. Discard the citrus halves, onion, garlic, and bay leaves. Shred the tender lamb into bite-sized pieces using two forks.
06 -
Skim excess fat from the reserved cooking liquid. Return the shredded lamb to the pot with 1-2 cups of the liquid. Increase heat to medium-high and cook, stirring occasionally, until the liquid evaporates and the lamb begins to crisp and caramelize. This step perfects your Authentic Lamb Carnitas Recipe.
07 -
Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed. Serve your delicious lamb carnitas warm with your favorite tortillas and toppings.
# Notes:
01 -
For extra crispy carnitas, after the liquid evaporates, you can transfer the lamb to a baking sheet and broil for a few minutes, watching carefully to prevent burning.
02 -
Leftover lamb carnitas store wonderfully in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
03 -
While lard provides the most authentic flavor, you can substitute with other high-heat oils like grapeseed or canola if avocado oil isn't available.
04 -
Serve these succulent carnitas in warm corn tortillas with chopped onion, cilantro, a squeeze of lime, and your favorite salsa for a truly authentic experience.
# Tools You'll Need:
01 -
Dutch oven
02 -
large heavy-bottomed pot
03 -
cutting board
04 -
sharp knife
05 -
tongs
# Nutrition Facts (Per Serving):
Calories: 835 kcal
Total Fat: 64 g
Total Carbohydrate: 11 g
Protein: 48 g