Pork Carnitas (Carnivore Style) - For the Carnivore Diet

Melt-in-your-mouth pork shoulder gently simmered in lard, then crisped for classic carnitas texture—seasoned simply with salt for a fully carnivore-friendly dish.

This carnivore take on pork carnitas keeps things simple: just pork, lard, and salt. Slow-cooking the pork shoulder in lard turns it silky and tender, and a quick finish in a hot skillet creates the signature crispy edges. No plants, no sugar, just rich, porky flavor.

For best results, salt the pork ahead of time so it seasons all the way through. A heavy pot keeps heat steady and prevents scorching while the meat gently simmers. You can crisp the pork in a skillet with a spoonful of lard or under the broiler on a sheet pan—both methods give plenty of browned, crunchy bits.

If you have pork skin or rinds, add them to the pot for extra collagen and a slightly richer cooking fat. Serve the carnitas as-is, spooning a little of the rendered lard over the top, or pair with fried eggs or pork rinds for more texture. Leftovers reheat well in a hot skillet with a touch of lard.

Ingredients

• 3 lb (1.4 kg) pork shoulder (Boston butt), cut into 2-inch chunks
• 1.5 to 2 cups pork lard (enough to mostly submerge the meat)
• 1 to 1.5 tablespoons fine salt (about 1% by weight; adjust to taste)
• Optional: 4–6 oz pork skin or pork rind pieces for extra gelatin and crisp

Instructions

1. Season the pork evenly with salt. For deeper seasoning, dry-brine 30 minutes on the counter or up to overnight in the fridge (uncovered).
2. Place pork in a heavy pot or Dutch oven in a snug single layer. Add lard until the meat is mostly submerged; add pork skin/rinds on top if using.
3. Set over low heat and bring to a gentle simmer. Cook with the lid slightly ajar for 2.5 to 3 hours, turning the pieces a couple of times, until fork-tender (195–203°F).
4. Lift the pork out with a slotted spoon and let it drain briefly. Break into large chunks—don’t shred too fine so it can crisp well.
5. Skillet crisp (preferred): Heat a cast-iron skillet over medium-high with 1–2 tablespoons lard. Spread pork in a single layer and press lightly. Crisp undisturbed 3–5 minutes, flip once, and crisp 2–3 minutes more.
6. Broiler option: Spread pork on a sheet pan, drizzle with 2–3 tablespoons melted lard, and broil on the top rack 5–8 minutes, tossing once, until edges are browned and crisp.
7. Taste and add a pinch more salt if needed. Spoon a little rendered lard over the meat for extra juiciness and serve hot.

Time: 3 hours 30 minutes Servings: