Calculate exact pork shoulder to lard immersion ratios, citrus and salt curing levels, low-heat confit simmer duration, and final Dutch oven crisping sear timing.
Master Rule: Authentic Michoacán carnitas rely on pork shoulder braised in 100% pure lard at 210F to 220F. The fat retains moisture inside the meat while allowing slow connective tissue breakdown, followed by rapid high-heat surface frying.
Configure Parameters
5.0 lbs
Calculated Targets
Total Lard Confit Volume
3.2 Cups (1.6 lbs Lard)
Sufficient for Full Meat Submersion & Moisture Barrier
Confit Simmer Time
3.0 Hours
Kosher Salt (1.5%)
34 Grams
Fresh Citrus Juice
120 ml (1/2 Cup)
Crisping Phase
8 - 10 Minutes
Do not boil carnitas in water. The slow confit in lard gently renders intermuscular fat while keeping lean pork fibers tender. Once fork-tender, elevate heat to fry edges in rendered pork tallow.
Carnitas Batch Sizing & Lard Immersion Specs
| Pork Weight (lbs) | Lard Volume (Cups) | Salt (Grams) | Simmer Time (215F) | Crisp Temp |
|---|---|---|---|---|
| 3.5 lbs | 2.2 Cups | 24 g | 2.5 hrs | 425 F (6 min) |
| 5.0 lbs | 3.2 Cups | 34 g | 3.0 hrs | 425 F (8 min) |
| 8.0 lbs | 5.0 Cups | 54 g | 3.5 hrs | 425 F (10 min) |
| 12.0 lbs | 7.5 Cups | 82 g | 4.25 hrs | 425 F (12 min) |
Precision Master Protocol
-
1Cut pork shoulder into 2.5-inch large cubes; toss with 1.5% kosher salt, Mexican oregano, cumin, and citrus juice.
-
2Melt pure pasture-raised pork lard in Dutch oven over medium heat until liquefied.
-
3Submerge pork cubes completely into warm lard; add halved orange, garlic heads, and bay leaves.
-
4Maintain a bare simmer at 210F to 220F with lid ajar for 3 to 3.5 hours until pork is completely fork-tender.
-
5Remove lid, turn heat to medium-high (425F), and fry pork in bubbling fat until exterior edges are crackling and golden brown.
Build Your Custom Meat Box
Pasture-raised American Wagyu and heritage beef delivered ranch-direct to your door with zero antibiotics or added hormones.
