Out of Lard, one case

Can you substitute shortening for lard?

6 options, ranked, with the exact amount

Use thisBest of 6 options

Use Vegetable shortening

1 cup for every cup of lard

Yes: use vegetable shortening cup for cup in place of lard. Both are 100% fat and solid at room temperature, so pie crust, biscuits and tamale masa behave the same way with no other change. What you lose is the savory pork flavor, so in tamales, tortillas and refried beans add about ¼ teaspoon of extra salt per cup of fat.

Verdict —: Tweak it
The tweak —: Use it cold for pastry and at room temperature for beating into masa. In savory recipes add about ¼ tsp salt per cup of fat.
Best for —: pie crust, biscuits and pastry
Pantry —: Likely in your cupboard

One casethe full lard card

Every option, one card

Ranked

Lard substitutes compared
#	Substitute	Instead of 1 cup lard	Verdict
1	Vegetable shorteningpie crust, biscuits and pastry	1 cupTweak it	Tweak it
2	Half shortening, half butterpie crust	½ cup shortening + ½ cup + 1 tbsp butterTweak it	Tweak it
3	Bacon drippingsrefried beans, greens and cornbread	1 cupTweak it	Tweak it
4	Butterpie crust and biscuits	1 cup + 2 tbspTweak it	Tweak it
5	Beef tallowfrying	1 cupTweak it	Tweak it
6	Neutral oilfrying and sauteing	1 cupYou'll taste it	You'll taste it

What changesWhat changes, option by option6 options

Vegetable shortening

neutral; the savory, porky note is gone

Solid vegetable fat with no water and no flavor. It is the closest match to lard in how it handles, and it melts a little later, so doughs hold their shape.

Best for: pie crust, biscuits and pastry, tamale masa and flour tortillas, frying
Prep: Use it cold for pastry and at room temperature for beating into masa. In savory recipes add about ¼ tsp salt per cup of fat.
Suits: vegan, vegetarian
Where it fails: Carnitas, refried beans and other dishes where lard is the flavor: there it is only a fat. Pastry also browns slightly paler.

Sold as vegetable shortening or all-vegetable shortening. It contains no pork, which is the reason many cooks make this swap.

Half shortening, half butter

buttery in place of porky

Shortening for the flake and butter for the flavor that plain shortening lacks. The extra tablespoon of butter makes up for the water in it.

Best for: pie crust, biscuits and scones, savory pastry
Prep: Keep both fats cold, and chill the dough 30 minutes before rolling, since butter softens sooner than lard.
Contains: dairy
Where it fails: Tamale masa and frying, where butter's water and milk solids get in the way.

Bacon drippings

smoky, salty and porky

Rendered pork fat with salt and smoke in it. For savory cooking it is closer to lard in flavor than shortening is.

Best for: refried beans, greens and cornbread, savory pastry, frying eggs and potatoes
Prep: Strain it while it is warm, and cut the recipe's salt by about ¼ tsp per ¼ cup of drippings.
Where it fails: Anything sweet, where the smoke stands out. It is still pork.

Butter

tastes of butter; tender but less flaky

Butter is about 80% fat, so it takes a little more to match lard.

Best for: pie crust and biscuits, cookies and breads
Prep: Keep it very cold and chill the dough 30 minutes before rolling.
Contains: dairy
Where it fails: Deep frying, and tamale masa, where its water changes the dough.

Beef tallow

beefy and clean

Rendered beef fat, also 100% fat. It is the choice if you avoid pork but not meat.

Best for: frying, savory pastry and tortillas, refried beans
Prep: Warm it slightly before working it into dough; cold from the fridge it is harder than lard.
Where it fails: Sweet pastry, and anything eaten cold, where it feels waxy.

Neutral oil

neutral taste

The same amount of fat, but liquid. That is fine in a pan and wrong in a dough.

Best for: frying and sauteing, refried beans, with a plainer result
Suits: vegan, vegetarian
Where it fails: Pie crust, biscuits and tamale masa. Liquid fat cannot be cut into flour or beaten to hold air, so pastry is mealy and masa is dense.

Tips for substituting lard

5 tips

Pie crust and biscuits: cut cold shortening into the flour until the pieces are the size of peas, the same as you would with lard. No other change.
Tamales: beat the shortening until fluffy before adding the masa, then keep beating until a small ball of the dough floats in a cup of cold water. Use a well-seasoned broth, since the fat brings no flavor.
Refried beans: shortening plus ¼ tsp extra salt per cup of fat. A pinch of smoked paprika or a bay leaf in the pot gives back some depth.
Flour tortillas: the same amount of shortening. They come out soft and pliable and taste plainer.
Frying: shortening replaces lard measure for measure and fries cleanly, with no flavor of its own.

Questions

5 questions

Can I substitute shortening for lard in tamales?

Yes, cup for cup. Beat the shortening until fluffy and work it into the masa until a small piece floats in cold water. The texture is the same as with lard. The flavor is plainer, so season the masa with a good broth and about ¼ teaspoon of extra salt per cup of fat.

Can I use shortening in place of lard in pie crust?

Yes, in the same amount, kept cold. The crust is tender and flaky and holds its shape well. It has less flavor than a lard crust; for more, use half shortening and half butter.

Is shortening the same as lard?

No. Lard is rendered pork fat. Shortening is made from vegetable oils that have been made solid. Both are 100% fat and solid at room temperature, which is why they swap cup for cup, but shortening has no flavor and contains no pork.

Can I use butter-flavored shortening?

Yes, in the same amount, in biscuits, pie crust and cookies. It adds a butter flavor and a yellow tint. In tamales, tortillas and beans, plain shortening is the better choice.

Can I use lard in place of shortening?

Yes, the swap works in both directions, cup for cup. Lard adds a faint savory flavor that suits pie crust, biscuits and frying. It is pork, so it does not suit a vegetarian recipe.