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Lard Substitutes for Cooking and Baking1

7 Best Substitutes for Lard

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These lard substitutes offer options for baking and cooking based on texture and flavor needs. Use solid fats for flaky pastries and adjusted liquid fats for frying and sautéing. Choose based on fat’s role in the recipe.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Cooking, Substitutes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup Vegetable Shortening Neutral flavor, no pork taste; 1:1 swap with lard
  • 1 cup Butter Adds creamy, slightly sweet notes; 1:1 swap with lard
  • 1 cup Coconut Oil Subtle coconut aroma; solid at room temp; 1:1 swap with lard
  • 0.75 cup Olive Oil Fruity, peppery, lighter than lard; use ¾ cup per 1 cup lard
  • 1 cup Pork Fatback Rich pork flavor, authentic taste; render before use; 1:1 swap
  • 1 cup Ghee Nutty, buttery, no milk solids; stable above 400°F; 1:1 swap
  • 1 cup Duck Fat Deep savory, slightly gamey; match 1:1 swap with lard

Method
 

  1. Select substitute based on baking or cooking needs and desired flavor profile.
  2. Render pork fatback slowly over low heat and strain before use.
  3. Use solid fats like shortening, butter, coconut oil, ghee, or duck fat in a 1:1 ratio to maintain texture.
  4. Adjust liquid fats like olive oil to ¾ cup per 1 cup lard to prevent wetter dough.
  5. Use cold butter and work quickly to keep pastry layers distinct in baking.
  6. For frying or roasting, choose fats with higher smoke points like ghee, shortening, or fatback.
  7. Taste and adjust consistency as needed to balance flavor and texture.

Notes

Add olive oil slowly to dough to prevent it becoming too wet or sticky.

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