Tender Lamb Carnitas Recipe (Print Version)
Slow-cooked lamb carnitas, incredibly tender and flavorful. Achieve crispy edges and juicy meat for tacos, burritos, or bowls with this authentic recipe.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 260 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Succulent Lamb Core
01 -
3 lbs boneless lamb shoulder, cut into 2-inch chunks
02 -
2 tsp kosher salt
03 -
1 tsp freshly ground black pepper
→ Aromatic Infusion Elixir
04 -
1 large yellow onion, quartered
05 -
6 cloves garlic, smashed
06 -
1 orange, halved
07 -
1 lime, halved
08 -
1 tbsp dried oregano
09 -
1 tsp ground cumin
10 -
2 bay leaves
11 -
2 cups chicken or vegetable broth
→ Golden Crisp Finish
12 -
2 tbsp olive oil
# Instructions:
01 -
Pat dry 3 lbs boneless lamb shoulder, cut into 2-inch chunks. Season generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. This initial seasoning is crucial for the deep flavor of your Tender Lamb Carnitas Recipe.
02 -
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned lamb chunks in batches until deeply browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot.
03 -
Return all seared lamb to the pot. Add 1 large yellow onion (quartered), 6 cloves garlic (smashed), 1 orange (halved), 1 lime (halved), 1 tbsp dried oregano, 1 tsp ground cumin, and 2 bay leaves.
04 -
Pour in 2 cups chicken or vegetable broth. Bring to a simmer, then cover and reduce heat to low. Braise for 3.5-4 hours, or until the lamb is fork-tender and easily shreds. This long braise creates the signature tenderness of this Tender Lamb Carnitas Recipe.
05 -
Carefully remove the lamb from the pot, reserving the braising liquid and aromatics. Using two forks, shred the lamb into bite-sized pieces. Discard any large pieces of fat or gristle from the lamb.
06 -
Skim excess fat from the braising liquid. Heat a large skillet over medium-high heat with a tablespoon of the reserved fat or fresh olive oil. Add shredded lamb and a few spoonfuls of braising liquid. Cook until crispy and caramelized, about 5-7 minutes. This step is key for the best Tender Lamb Carnitas Recipe texture.
07 -
Serve the crispy Tender Lamb Carnitas Recipe immediately with your favorite tortillas and toppings. Drizzle with a little extra braising liquid for moisture, if desired, before serving.
# Notes:
01 -
For extra flavor, consider adding a splash of milk or lard to the braising liquid, a traditional carnitas secret.
02 -
Leftover lamb carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet to re-crisp.
03 -
If lamb shoulder isn't available, boneless pork shoulder (Boston butt) can be used as a direct substitute for a classic carnitas experience.
04 -
Serve your Tender Lamb Carnitas in warm corn tortillas with pickled red onions, fresh cilantro, a squeeze of lime, and your favorite salsa.
# Tools You'll Need:
01 -
Dutch oven
02 -
Large skillet
03 -
Tongs
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 540 kcal
Total Fat: 36 g
Total Carbohydrate: 8 g
Protein: 45 g