Authentic Lamb Carnitas: Slow-Cooked Mexican Delight (Print Version)
Experience tender, flavorful lamb carnitas, slow-cooked to perfection. This authentic Mexican recipe brings rich, crispy pork-like texture to your table.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 265 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Braising Foundation
01 -
4 lbs boneless lamb shoulder, cut into 2-inch chunks
02 -
1/2 cup lard
03 -
2 cups water
04 -
2 tsp kosher salt
05 -
1 tsp freshly ground black pepper
→ Aromatic Infusion
06 -
1 large yellow onion, quartered
07 -
6 cloves garlic, smashed
08 -
1 large orange, halved
09 -
1 large lime, halved
10 -
3 large bay leaves
→ Flavor Enhancers
11 -
1 tbsp ground cumin
12 -
1 tbsp dried Mexican oregano
# Instructions:
01 -
Cut 4 lbs boneless lamb shoulder into 2-inch chunks. In a large Dutch oven or heavy pot, combine the lamb with 2 tsp kosher salt and 1 tsp freshly ground black pepper. This initial seasoning is crucial for your Authentic Lamb Carnitas Recipe.
02 -
Add 1/2 cup lard, 2 cups water, 1 large yellow onion (quartered), 6 cloves garlic (smashed), 1 large orange (halved), 1 large lime (halved), 3 large bay leaves, 1 tbsp ground cumin, and 1 tbsp dried Mexican oregano to the pot.
03 -
Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot and simmer gently for 3 hours (180 minutes), or until the lamb is very tender. Stir occasionally to prevent sticking. This slow simmer is key for an Authentic Lamb Carnitas Recipe.
04 -
After 3 hours, remove the lid. Increase the heat to medium-high and continue to cook for another 1 hour (60 minutes), or until all the liquid has evaporated and the lamb begins to fry in its rendered fat.
05 -
Once the liquid is gone, continue cooking, stirring frequently, until the lamb chunks are beautifully browned and crispy on all sides. This step develops the signature texture of your Authentic Lamb Carnitas Recipe.
06 -
Carefully remove the lamb from the pot, discarding the citrus halves, onion, garlic, and bay leaves. Shred the lamb using two forks. Serve warm with your favorite tortillas and toppings.
# Notes:
01 -
For extra crispy bits, you can transfer the shredded lamb to a baking sheet and broil for a few minutes, watching carefully to prevent burning.
02 -
Leftover lamb carnitas can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave.
03 -
If lamb shoulder is unavailable, pork shoulder (Boston butt) can be used following the same recipe for traditional pork carnitas.
04 -
Serve your carnitas with warm corn tortillas, chopped cilantro, diced white onion, a squeeze of fresh lime, and your favorite salsa.
# Tools You'll Need:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
Tongs
03 -
Cutting board
04 -
Sharp knife
05 -
Measuring cups and spoons
06 -
Slotted spoon
07 -
Large baking sheet
# Nutrition Facts (Per Serving):
Calories: 535 kcal
Total Fat: 35 g
Total Carbohydrate: 7 g
Protein: 48 g