Brazilian Carne de Porco na Lata, Pork Preserved in Its Own Fat

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Historic Paraty

📍 Where this dish comes from: Rio de Janeiro state · Historic Paraty
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Brazilian Carne de Porco na Lata, plated and ready to serve

Before refrigerators reached the countryside, farm families in Minas Gerais and São Paulo cooked pork slowly in lard and stored it submerged in the fat, in large tins. This carne de porco na lata keeps for weeks in the refrigerator and can be reheated in minutes until crisp at the edges. It is Brazil's answer to French confit, and it is pure keto.

Per serving: 468 calories · 1.5 g net carbs · 33 g protein · 36 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Brazilian Carne de Porco na Lata
Brazilian Carne de Porco na Lata, plated and ready to serve

Brazilian Carne de Porco na Lata, Pork Preserved in Its Own Fat

Before refrigerators reached the countryside, farm families in Minas Gerais and São Paulo cooked pork slowly in lard and stored it submerged in the fat, in large tins. This carne de porco na lata keeps for weeks in the refrigerator and can be reheated in minutes until crisp at the edges. It is Brazil's answer to French confit, and it is pure keto.
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 8 servings
Calories: 468kcal

Ingredients

  • 3 1/4 pounds boneless pork shoulder cut into 2-inch chunks
  • 8 cloves garlic finely grated
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fine salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • About 2 pounds lard for cooking and storing (about 3 1/2 ounces eaten)

Instructions

  • Toss the pork with the garlic, lime juice, salt, pepper and crumbled bay leaves. Refrigerate overnight.
  • Melt enough lard in a heavy pot to cover the pork. Pat the pork dry, add it to the pot and bring the fat to a very gentle bubble over medium-low heat.
  • Cook slowly, uncovered, for 2 to 2 1/2 hours, stirring now and then, until the pork is golden, tender and the moisture has cooked off. The bubbles will become small and quiet when it is ready.
  • Lift out the pork and pack it into clean, dry glass jars or a heatproof container.
  • Let the fat cool slightly, then pour it over the pork until completely covered. Cool, cover and refrigerate for up to 3 weeks.
  • To serve, scoop out pieces of pork with a little fat and fry in a hot skillet for 5 to 6 minutes until crisp and hot.

Notes

Make sure every piece of pork is fully covered by fat; that seal is what keeps it. Always use a clean spoon to take portions out, and keep the container in the refrigerator. The leftover lard is full of flavor and wonderful for frying eggs or vegetables.
Chef's Tip: Cook at the lowest bubble you can manage. Too much heat makes the pork tough and dark before it becomes tender.
Keto Swap: The pork itself is naturally keto. In the countryside it is usually eaten with rice, beans and fried manioc; serve it with fried eggs and sautéed greens, or with cauliflower rice and collards.
Success Tip: Keep a jar in the refrigerator for quick weeknight dinners. A few minutes in a hot pan turns it into crispy carnitas-style pork for lettuce wraps.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 468kcal | Protein: 33g | Fat: 36g | Fiber: 0.1g
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Cooking Brazilian Carne de Porco na Lata in the kitchen
Making Brazilian Carne de Porco na Lata

About This Dish

Carne na lata, meat in the can, was a way for rural families in Minas Gerais and the interior of São Paulo to keep pork for a long time after a pig was slaughtered, long before electricity reached the farms. The meat was fried in its own fat and stored in large metal tins, covered with lard that hardened and sealed out the air. Families would scoop out a portion for each meal and warm it in a pan. The technique is similar to French confit, which also preserves meat in fat. Many Brazilian grandmothers still remember the big lard tins kept in farmhouse pantries.

Pairs Well With

  • Brazilian Chuchu Refogado, Sautéed Chayote with Tomato and Herbs
  • Brazilian Torta de Palmito, Hearts of Palm Pie

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 6: Pork (Historic Paraty). See all Brazilian recipes

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