Brown Sugar Carnitas
Carnitas Caramelizadas
Recipe Yield
8 Servings
Cooking time
1 hour 35 minutes
Rate this recipe
Ingredients
- 1 cup lard, vegetable shortening or oil
- 3 to 4 pounds boneless pork shoulder or butt fat on, cut into 3” chunks
- 4 teaspoons kosher or sea salt divided
- 1 teaspoon freshly ground black pepper
- 2 cups milk divided
- 2 garlic cloves
- 1/4 white onion coarsely chopped
- 2 bay leaves
- 1/2 cup brown sugar
To Prepare
- Heat the lard in a large Dutch oven or heavy casserole over medium-high heat. Season the meat with 2 teaspoons of the salt and the black pepper. Once the lard has melted, add the meat, brown on all sides, stirring and flipping as it does, for about 10 to 12 minutes.
- In the jar of a blender, pour 1 ½ cups of the milk and add the garlic, onion and remaining 2 teaspoons of salt. Puree until smooth. Pour over the meat and let it come to a simmer, then reduce heat to medium-low, drop in the bay leaves, and cover. Cook covered for 1 hour and 15 minutes, flipping the chunks of meat a couple times in between.
- In a small bowl, combine the remaining ½ cup milk with the sugar. Pour over the carnitas, stir, and let them continue to cook, uncovered, for another 4 to 5 minutes. Turn off the heat.
- With a slotted spoon, remove the meat and place in a bowl. Shred with a couple forks, add a couple tablespoons of the seasoned fat remaining in the casserole and toss.
Comments
225comments inBrown Sugar Carnitas
Anonymous
Jun 15
My favorite
Pati Jinich
Jul 04
Yay!
Abby
Jun 13
We watched this episode this weekend and it looked so wonderful we had to try. I am not disappointed! It was very nice to have a different spin on cooking pork. We have enjoyed you all through my husband’s cancer treatment. You’re a happy, bright spot for him.
Besitos
Pati Jinich
Jul 04
So happy to hear you liked this recipe Abby and I hope you husband is doing better, please give him a big hug from me 🙂
Sandra
May 27
Es un plaser disfrutar estas recetas. Muchas gracias 😀
Pati Jinich
May 27
Gracias a ti Sandra, un abrazo!
John Lazik
Feb 11
Perfect!! Love you Patti!
Pati Jinich
Feb 15
So happy to hear that you liked the Carnitas John, gracias!
Helen
Oct 27
I am looking for the sauce you made with the little red dried peppers, on TV. What was that called? Can you post it. Love your show.
Pati Jinich
Nov 03
Hi Helen, I don’t know if you are talking about chiltepin (I have this salsa for you https://patijinich.com/apple-chiltepin-salsita/) or piquin, because both are little red dried peppers. If it is piquin you could try either this salsa https://patijinich.com/piquin-salsa-verde/ or this other one https://patijinich.com/green-piquin-chile-and-oregano-salsa/, I am sure any of these will make you happy 😉
Luce Corona
Oct 23
Hice las carnitas anoche , en un Dutch oven, quedaron espectaculares , no tenia leche pero tenia carnation clavel . Las repetiré
Gracias por todas tus deliciosas recetas
Pati Jinich
Nov 02
Que bueno que te gustaron Luce, gracias a ti!
Christine
Sep 09
Can this be done in a slow cooker?
Pati Jinich
Oct 05
I am sure it could be done, but I do not own a slow cooker Christine 🙁
Kay
Jul 21
Delicious! Thank you for sharing your love of cooking and culture.
Pati Jinich
Jul 27
Thanks to you for following Kay!
Patty B.
Jun 25
So delicious and I can’t believe how moist and tender the pork was. I used a pork loin roast from as I had that on hand. As lean as it was, it came out so good. Thank you for sharing your recipe!
Pati Jinich
Jun 26
My pleasure Patty, glad you enjoyed the Carnitas!
James Hook
Feb 19
I have made this many times since watching your video. So very yummy every time!!
after I pull the meat apart I broil in the oven for a few minutes .
Pati Jinich
Mar 08
What a great idea James!
Luci
Oct 02
I had to make an alteration, because we ran out of milk 🙁 I had some horchata in the fridge and used it instead. The carnitas were amazing!!!! We made tortas and tostadas for lunch and dinner. My son made some white rice and put it all in a bowl and devoured it. I was lucky to get 4+ meals and I had cut the recipe in half, since its only my son (25) and I. Thank you, Pati
Pati Jinich
Oct 18
Yummy! Good job Lucy, thanks for sharing!
Melodie
Sep 22
I made this exactly as written. I made tortas with the meat. It is one of the best recipes I have ever tasted. I’m from southwestern Oklahoma and I’ve tasted and made A LOT of different carnitas recipes and this will be my go-to recipe from now on. Thank you for sharing 😋
Pati Jinich
Sep 26
Yay, so happy you loved these Carnitas so much Melodie!
Wendy ❣️
Sep 19
Ive cooked these many times but using sweetened condensed milk & ancho chili in adobo…they used to beg for them at work…
So delicious! You are a wizard of Mexican cuisine!!!!
Pati Jinich
Sep 26
Yay! So glad these Carnitas are such a hit, thanks Wendy!
Teresa Vega
Jul 15
Oh Pati, I finally made the carnitas and were they delicious. Put them in a corn tortilla with guacamole. My husband loved it! Que rico! Will be making regularly
Pati Jinich
Jul 28
Carnitas taco with guacamole is the perfect pairing Teresa, so glad you guys enjoyed them!
Lyle
Jul 10
Im gonna be in a carnitas coma omg
Pati Jinich
Jul 20
Haha! I like that!
Sandra Cardenas
Jul 03
I just made your recipe and LOVE IT! Family fave now. Thank you!
Pati Jinich
Jul 18
Yay, enjoy the Carnitas guys!
Alva Loree
Jul 03
Today I cooked my first recipe from Pati and it won’t be the last! I have watched her shows and finally tried this one. The carnitas are delicious! Beyond words! They’re so tender and so flavorful! I look forward to trying other recipes. Gracias Pati!
Pati Jinich
Jul 18
Gracias a ti Alva! So very happy to hear you loved the Carnitas 🙂
CAROL HALL
Jun 23
Gonna try it!
Pati Jinich
Jul 08
Enjoy!
Tom
Jun 19
I have now prepared this Carnitas a few times.
It is almost irresistible — every time it is made, it is hard to stop nibbling on it before taking it out of the pot.
This is one of those dishes that make me happy when it is being made in my kitchen.
Thank you
Pati Jinich
Jun 23
Awwww, thanks so much for this sweet message, SO glad you like the Carnitas so much Tom!
Rod Carter
May 07
Very good.
Fixed it today.
Wife is of Mexican decent and she’s picky, and she loves it
Greetings from Oklahoma
Pati Jinich
May 15
Yay!!! So glad she approved the Carnitas 😉 Hugs to both of you to Oklahoma Rod.
Michael Gray
May 03
We made your carnitas but with my wife’s non dairy diet, we substituted coconut milk and it was amazingly delicious! Thank you for all your recipes… they are all crowd pleasers!
Pati Jinich
May 17
What a great idea Michael, happy you liked the Carnitas!
Alicia Trevino Handy
May 01
Yum! They were delicious! The carnival were so, so tender! Thank you for sharing. I love your shows.On Saturday I watched 5 episodes in a row. Wow! Loved it!
Pati Jinich
May 15
So happy to read you have been tuning in and enjoying the recipes Alicia, yay!
Robert
Feb 07
Very very yummy. Thank you.🙂
Pati Jinich
Feb 08
My pleasure Robert, so glad you liked the Carnitas!
CHARLOTTE TAMEZ
Jan 12
Patti
Do you drain fat before pouring in milk mixture
Pati Jinich
Feb 04
I do not, but you can remove a bit if it is too much for you Charlotte 🙂
Debra Larochelle
Dec 03
Oh my Lord this is soooo goood, thank you , thank you thank you!!!!!!
Pati Jinich
Dec 28
Yay!!!! Glad you liked them 😉
John Koziol
Nov 21
Fantastic recipe. My family asked me to put it on the menu frequently.
Served with homemade tortillas it was restaurant quality
Pork, milk and sugar , oh thank you Patti for a great dish!
Pati Jinich
Dec 28
Thanks to you guys, so glad to read the whole family enjoy these Carnitas, yay!
Candace Olivo
Oct 17
So many of my go-to recipes have come from Pati!
I love carnita night and have been able to make it in my RockCrok I follow all the directions until after I have added the milk/onion/garlic mixture. At that point I put in my RockCrok base on high for 4 hours (on low for 6) and can walk away from the kitchen for awhile. I come back and add the milk and brown sugar mixture, pull the pork apart and then Yum! Oh and instead of lard I use bacon fat, double YUM!!
Love, love, love your cooking show and La Fontera. ❤️
Pati Jinich
Jan 04
Thanks for sharing the way you make the Carnitas Candace, sounds great! And love that you are tuning in on the shows, yay!
tgobbi
Oct 10
More words of praise for this recipe: every time I make it my family and other guests agree that it’s super! As I said in my previous comment, it’s as close to restaurant quality as you can hope for.
I like to make it when I have some time to spare and wrap it in small packages to freeze. That way I can enjoy carnitas any time I like.
Pati, you’re the best!!!
Pati Jinich
Oct 12
You are the best! Thanks so much for your kindness and hugs to all the family 🙂
Gina
May 15
When you freeze it, do you leave the carnitas whole? Or, shredded?
C. Silva
Sep 14
I’ve made my carnitas this way and also add a slab of ribs only because I prefer the rib meat. I never finished them With the milk and sugar. I can see where that’ll add sweetness and some sticky to the crust of the carnita. I will definitely add that step the next time I make them at home.
Pati Jinich
Oct 03
Adding the ribs is a great idea. Next time do the milk and sugar, you will not regret it 🙂
Meg McAlister
Sep 05
I have made these carnitas many times to rave reviews so I know they are delicious. I just pulled a 7 pound Boston Butt out of the freezer to thaw so I can cook them tomorrow (Labor Day) and share them with 10 telephone linemen who are responding to Hurricane Ida in Louisiana. LOL, a couple of my neighbors and I washed and dried the linemen’s clothes last Thursday so they would have clean clothes while they work. And we know only one of the guys so it was kind of weird to wash strangers’ laundry but they all appreciated it. They’ll like the carnitas even better!
Thanks, Pati!
Pati Jinich
Oct 03
Aw Meg, how sweet and kind of you 😉 I hope they all enjoyed the Carnitas feast.
Rocio
Aug 13
I made this recipe last night, it was delicious! We ate it in tacos with cilantro and white onion. It was a hit!
Pati Jinich
Aug 14
Yay! My favorite way to eat the Carnitas, so glad you enjoyed this recipe Rocio!
Barbara Delaney
Jul 09
I have made this several times. Even those that aren’t really sure about eating it turn into avid lovers of this recipe. Even ASKING me to make it. It is always a hit. Today is another one of those days.
Pati Jinich
Jul 25
Yay Barbara! So glad to read this, big hugs to all the fans of these Carnitas.
Libby
Apr 18
Made these today for my son’s birthday. Everyone loved them! I’ll definitely be making them again.
Pati Jinich
Apr 25
Thanks so much Libby, so glad the Carnitas were a hit. Happy Birthday to your son 🙂
Greg from San Diego
Mar 27
Hi Pati. I love your show! Do you use lard that has citric acid added? I heard that the citric acid can cause a sour taste in the food. But I am having a hard time finding lard without citric acid at the store. Do you have a particular brand you use? Thank you!
Pati Jinich
Apr 11
Hi Greg, I just use plain lard that I get either at the regular Latin grocery store or at a butcher’s shop, no brand in particular 😉
Tom
Jun 20
I am now rendering my own pork lard with fat trimmings from large portions of pork. I don’t know why this surprised me but it worked for me.
Mikki
Jun 17
Tom, if you ever want to, you can always check with local butchers for “back fat”. I dice the backfat as small as I can, then slowly render the fat on the stove top. Then I just put it in small jars and freeze. It works especially well for recipes like this.
Steve
Feb 01
Hello,
I enjoy your show as I’m always searching for new recipes. I want to try this recipe and am wondering if it comes off as bland, given that there’s not much in the way of seasoning? I’m trying to get my family to love Mexican food as much as me and really want to find something that will hit that homerun for us. I hope this is it.
Pati Jinich
Feb 01
Not bland at all Steve! Try it and you will love it 😉
Steve
Feb 03
Hello,
We made these last night and we loved them! We topped them with your Raw Salsa Verde with Avocado, sliced avocado, chopped onions and chopped serrano peppers. SO good.
I did substitute coconut oil for the lard, and crushed Thyme for the Bay Leaves because that’s what we had.
We’ll definitely make these again.
Thank you.
Pati Jinich
Feb 10
Perfect! So happy you decided to actually make the Carnitas, thank you Steve 😉
Aracely
Jan 22
Podría sustituir un poco de aceite por la manteca? Me cambiaría mucho el sabor?
Pati Jinich
Jan 25
Claro que si Aracely, puedes usar mitad y mitad, quedan deliciosas tambien!
Sarah K
Dec 29
We love all your recipes, but this one’s my six year old daughter’s favorite so far!
Pati Jinich
Jan 06
Aw, thanks Sarah, hugs to your little one 😉
AndieOh
Dec 24
Merry Christmas Pati!
We had these last night along with your oven roasted potatoes. Soooo delicious! My college student, home with us, requested to have again tonight.
Pati Jinich
Jan 06
🙂 🙂 🙂 Yay! So happy to read this Andie!
Marnie
Dec 12
Thank you for this recipe Pati!!! I planned on cooking this meal for my husband and I after we saw it on your show (which we love watching). However, it smelled so delicious cooking that we invited some friends over to enjoy it with us and it was a huge hit. Pork is not my favorite meat but this recipe could change my mind! Yuuuuuuuuuum!
Pati Jinich
Dec 21
SO glad you guys enjoyed the Carnitas Marnie, one of my all time favorites, yay!
Salvador Ramirez
Dec 09
Dear Pati,
Tried your brown sugar carnitas for dinner. Even though I am more of a barbacoa and lengua taco man, I will be adding this to my rotation. Other carnitas I have tried have always been a little dry, but these were the perfect blend of crispyish on the outside and tender on the inside. I roasted tomatoes jalapeños and cebolla and made a fresh salsa and I served on tortillas de harina. I was a little hesitant about braising in your milk braising liquid but it worked
Muchisimas gracias
Salvador Ramirez
Cleveland Ohio
Love your show
Pati Jinich
Dec 11
Thanks so much for the feedback and for the kind words Salvador, SO very glad that you liked my Carnitas, enjoy!
America S
Dec 09
This could be the best thing I have ever made! I have tried many of your recipes, Pati, and love all of them. I love making your tamales, especially the sweet potato and bean version. The carnitas recipe is amazing. I was scared after I added the milk. It all looked curdled and wrong but it all came together in the end. Que rico!
Gracias, Pati.
Pati Jinich
Dec 09
Gracias America, Carnitas are just yummy. So glad you enjoyed this recipe and the tamales as well 😉
ElPuerco
Dec 09
My finicky eaters, who have pretty high standards, LOVED them. My meat was rather lean but the lard/milk did the trick.
About as good as it gets!
Very,very good receipe!
Pati Jinich
Dec 09
Yay!!!! When picky eaters approve it makes me so happy! Greetings to all 😉
tgobbi
Nov 30
Anyone who thinks you can’t make restaurant-quality carnitas at home needs to try this recipe. The only word I can think of to describe them is “superdelicioso!”
Next time I’ll cut down the sugar ever so slightly but they’re just about perfect as is.
Pati Jinich
Dec 02
Thanks so much for the feedback, so glad you liked them!
Tricia
Oct 02
What fat is this “ espoons of the seasoned fat remaining in the casserole and toss.”
Pati Jinich
Oct 04
Hey Tricia, I mean pour couple of tablespoons of the fat on top of the meat and mix it. Hope you enjoy the Carnitas 😉
Rex
Sep 23
These carnitas are soooooo good!!!!!! I crave them, and have made them several times. My husband is from Tamaulipas, and he says they are the best he’s had. He took these carnitas to an office pot luck, and his coworkers from all over Mexico and South America raved about how good they were. We like them with your Pickled Red Onions a la Yucateca and Raw Salsa Verde with Avocado. The sweet, succulent pork combined with the acidity of the onions and salsa verde is to die for. Thank you for teaching me how to cook authentic Mexican food as good or better than I could get at a restaurant in Mexico.
Pati Jinich
Oct 04
You are way too kind Rex, thank you. Very happy to read that these Carnitas are a hit everywhere you take them 🙂 BTW, great combo with the onions and the salsa, yum!
Shawn
Aug 27
I’m using oil instead of lard and one cup seems like a lot. Will it make the carnitas greasy? Can I adjust the amount or will that change the end result?
Pati Jinich
Sep 05
You can use half a cup Shawn, no problem!
Willy
Aug 19
Absolutely the most delicious shredded pork I have ever prepared. I like it as it is but you could also add another flavour or sauce or spice after it’s done. Great for a picnic or reheating for an easy meal in the middle of the week. The milk makes the meat so silky smooth, you will not believe it. A must try.
Pati Jinich
Aug 23
Thanks for the awesome review Willy, so glad to read you enjoyed the Carnitas!
Charlotte Helm
Aug 04
This recipe is the “bomb”! I take an extra step with the pork in that I brine it in orange juice onions garlic brown sugar as well as salt onions cilantro I also throw in a stick of cinnamon. Pati You are an inspiration to this Sicilian mama!
Pati Jinich
Aug 05
Awesome Charlotte, great suggestions. Love it when you guys give your own twist to my recipes, enjoy!
Alicia
Jul 15
Hands down the BEST carnitas we have ever had. And we love our carnitas! Thank you Pati! These were amazing.
Pati Jinich
Jul 19
Thanks so much Alicia, glad you enjoy the Carnitas!
Jonathan C
Oct 07
Can I make the carnitas the day before I eat it? The milk wont over tenderize it will it? Thanks Pati you rock!!
Pati Jinich
Oct 11
Absolutely, if anything, the Carnitas will be even more tasteful!
tatyana
Jul 13
I wonder what does this dish go with? like tacos? burritos? or just rice ?
Pati Jinich
Jul 14
Yes Tatyana, you can make yummy Carnitas tacos with corn tortillas, chopped white onion and cilantro, couple of drops of lime juice and a spicy green salsa. You can put them in a torta too with red sauce, or you can just eat them with rice, beans or by themselves, enjoy! 😉
Dawny
Jun 28
Can I make this with beef ?
Pati Jinich
Jun 30
I guess you can Dawny, however, Carnitas are pork by definition. If you want to try a good recipe with beef, I recommend this Barbacoa: http://patijinich.com/pati_2020/beef-barbacoa-sliders/, enjoy!
Xavier Genereaux
Jun 26
I am going to make this today but unfortunately I don’t have a Dutch Oven or heavy casserole dish. What other cooking vessel would be ok to use ?
Pati Jinich
Jun 27
Any pot or pan, preferably non stick, with a lid will work Xavier, good luck!
Yolanda
Jun 23
😋 yummmmmm!
Pati Jinich
Jun 27
Yay Yolanda!!!!
Patty B.
Jun 12
One of my favorites! I make it at least 1x a month! I use goats milk.
I miss not seeing her show on PBS.
Pati Jinich
Jun 21
Love that you love the Carnitas Patty 😀 You can still watch the show on Create TV or on Amazon Prime (all seasons, all episodes).
MartitaH
May 26
Love the show Pati! We came upon your show by leaving on tv while doing other things at home during the begining of COVID, and boy are we excited! We’re from San Diego, moved to northern Ca and really miss TJ and it’s flavors! I must say, I have never heard if milk in carnitas before, I must try. We have always fried in sugar bath after deep frying for crispy bits. Mi esposo Leon GTO
Pati Jinich
May 28
Thanks so much Martita for your message, I hope you’ll give this recipe a chance 🙂 Greetings to your husband, Guanajuato is such a beautiful place!
Joy
May 24
This recipe is wonderful,the whole family enjoyed the carnitas.So flavorful..Thank you,Patti ps.I enjoy your program and we love your recipes.
Pati Jinich
May 28
Thanks so much Joy! Stay tuned because the new season will start airing this coming Octobe 😉
Steph
May 22
Patti, The Brown Sugar Carnitas are delighful and so is your show.
Pati Jinich
May 23
Thank you Steph, yay!!
Andie
Jul 04
Just made them for the 4th. WONDERFUL
Pati Jinich
Jul 05
Thank you Andie, so glad you guys enjoyed Carnitas yesterday 😉
Jezzy V
May 13
Hi Patty, I have been craving tortas ahogadas for a very long time, it wasn’t until I watched your show last week with the recipe, I have to mention that, as well as this carnitas recipe. I cooked the carnitas today -they are so good, we all loved them. I am planning on making the tortas tomorrow (of course following your recipe step by step) since I have to make my own pan de sal; I couldn’t find any around San Diego, and that won’t stop me :). So I have prepped my starter for the birote dough, and will bake my birotitos tomorrow. I can’t wait!
Thank you so much for such an inspiring and magical show.
This carnitas’ recipe is very easy and incredibly delicious.
Gracias Patty.
Pati Jinich
May 13
Wow Jezzy, with your home-made bread, the tortas ahogadas are going to be a hit 😉
Annie
May 08
Hi Pati! I saw your show for the first time this last weekend and I absolutely loved it! I saw this recipe on your show and it looked amazing. I do not have a lot of great pans and wanted to invest into something great to use cook with. Could you please let me know the kind of pan and brand you used to cook the carnitas in? I really appreciate it😁
Pati Jinich
May 11
Of course Annie, it is just a classic dutch oven from Le Creuset, I love it!
Lee
May 04
OMG!!! The carnitas are still on the stove finishing up, but I had to steal a small piece from the pot. It is INSANELY GOOD. I can’t wait for it to be done so I can taste everything together.
Pati Jinich
May 04
Yay Lee! Enjoy 😉
Lee
May 06
Perfect left over snack or quick lunch for the carnitas, warm a flour tortilla fill with the brown sugar carnitas and cheese of your choice. Then top with the spicy/hot tomato salsa and a bit of sour cream or Mexican crema. So Yummy!
Pati Jinich
May 11
Yes Lee, yummy!!!
Robert ( Coachella valley )
May 03
the PATI Cinco de Mayo fiesta weekend on Create TV is such a great uplifting event during this “stay at home” safety order. Seeing you in Sinaloa at the bakery Bread of the Woman and her makeshift homemade mixing machine; it was if I could almost taste the deliciousness. In your TJ episode, I learned your secret of this pork recipe and sauces; making an
“essential” trip grocery shopping exciting! Will roasting the pork pieces in a hot oven before shredding create the crispy exterior I find when buying it at a local market in Indio, CA.? Those happy sounds you make after each gigantic bite encourages me to make that cheesy shrimp pasta bake. Gracias y mantente segura y saludable.
Pati Jinich
May 03
Gracias Robert, you got the secret to crispy carnitas right! Enjoy them and stay safe as well 😉
Bobbie
Apr 14
I just made these pork carnitas today. So delicious! I only did half the amount of brown sugar milk mixture because I was afraid it would be too sweet. For me, it was just enough! Cooking the pork in milk was something I never heard of but it made the most tender pork ever! Thank you Pati for another fantastic recipe!
Pati Jinich
Apr 16
Thanks Bobbie, so glad to hear you loved the carnitas!
Elizabeth
Mar 24
I watch a video on you making the carnitas,it looks so good I want to try them hope it comes out as good as yours looked thanks for your recipes
Pati Jinich
Mar 26
Go for it Elizabeth, you will do great! Enjoy and let me know how does it go 😉
Patti (with two "t"s!)
Mar 22
Hi Pati! Making these for the third time. It has quickly become a family favorite. Yum! Planning to freeze it and reheat it/crisp it in a frying pan when we are ready to enjoy it. I think it will be comforting while we’re spending time at home over the next several weeks. This ought to work, right?
Pati Jinich
Mar 27
Sounds like a plan Patti! It should work perfectly 😉
Janet
Feb 08
Pati-
Can I use Piloncillo instead of brown sugar?
Pati Jinich
Feb 08
Absolutely Janet! I actually wrote a bit about it here https://patijinich.com/piloncillo/
Daniel Mazeau
Jan 18
Hi! Can you use skim milk in this, or is full-fat preferred? Thanks!
Pati Jinich
Jan 19
I like to use whole milk, but go for it, Daniel!
Anne
Nov 10
These carnitas were so tender and moist. Needed 2 hours to cook but so enjoyable. I look forward to putting them on tacos tomorrow. So many ways to go with such tender meat. I much prefer this method of cooking carnitas to oven cooking a large pork butt. Very easy to shred – with the back of the fork no less. We never miss your show Pati.
Pati Jinich
Nov 11
Enjoy the tacos, Anne!
Debraann Florez
Nov 10
I want to make this looks awesome but tell me what is the reason for the milk?
Pati Jinich
Dec 12
It tenderizes the meat, Debraann. Enjoy!
Kendra N Smith
Nov 09
Just watched this episode and can’t wait to make this into tacos!
Pati Jinich
Nov 10
Enjoy them, Kendra!
mei jean
Nov 05
hi Pati,
can you use lactose free milk in this recipe?
Pati Jinich
Nov 21
Hi, Mei, you can skip the milk and use water instead.
Ginger Cavazos
Nov 04
I’m definitely going to give this a try.
I love your show and recipes.
Pati Jinich
Nov 05
Thank you, Ginger!
Brenda Wazny
Nov 04
Can’t wait to try this! And the banana bread…Is there also a recipe for this with beef?
Pati Jinich
Nov 13
I don’t have a recipe…but beef should be good too, Brenda.
Phyllis
Oct 28
is there a sauce that goes with this?
Pati Jinich
Oct 29
Here is it, Phyllis: http://patijinich.com/pati_2020/tortas-ahogadas/
Anonymous
Oct 06
Outstanding, easy to follow instructions and masterful flavor.
Pati Jinich
Oct 07
🙌
Steph
Oct 02
Do you serve theese on buns or tortillas and what toppings would go on theese when using them in a taco
Pati Jinich
Oct 03
You can do either, Steph! And you can add your favorite salsa like: http://patijinich.com/pati_2020/salsa-verde-cruda-with-avocado/ or just add some cilantro and onion to top.
christinefinck@hotmail.com
Sep 01
I love carnitas, but this is the first time I see a recipe that I can make home, that is not too complicated! what type of lard do you use? Armour lard?
Gracias
Pati Jinich
Sep 03
Whichever brand you like will be great, Christine! Enjoy the carnitas.
ann brooke reaugh
Aug 25
This recipe is so much simpler than the Carnitas recipe I had been making, so I had to try it. It may be the cooking in lard, but this is even better than my other one.
My husband considers himself to be addicted to Carnitas has declared this to be the best ever and wants this to be in my weekly rotation. Period.
Thank you for this one. It works!
Pati Jinich
Aug 25
That’s awesome that it will be in the weekly rotation, Ann!
Shaun
Aug 21
Would you suggest skipping the initial browning if attempting it in a slow cooker? Or browning it in the lard, then transferring to the slow cooker?
I just worry that leaving out that first cup of lard would affect the end product.
Pati Jinich
Sep 03
If making the carnitas in a slow cooker, you may want to go directly to the slow cooker and skip the initial browning, Shaun.
Amanda
Aug 18
I’d love to know if milk alternatives would have the same tenderizing affect as regular milk. We can’t do dairy here and I’m trying to decide between unsweetened almond milk or broth, or a mix of both.
Pati Jinich
Aug 20
You can use this recipe if you don’t want to use regular milk: http://patijinich.com/pati_2020/carnitas/ You can replace the sweetened condensed milk with with a tablespoon of brown sugar…or leave it out completely. Enjoy, Amanda!
Marcia A.
Jul 07
Tried it tonight and it was a family hit! Sooooo good! I ran out of whole milk for the last part so I used 1/4 c condensed milk 1/4 c water mixed and it gave it a velvety consistency. Next time I want to try it with pico de gallo! Hubby made fresh flour tortillas too!!
Pati Jinich
Jul 08
Sounds like you guys had a great dinner, Marcia!
Estella Marquez
Jun 29
Looks cool good! I was so hungry! Will try this version asap. Thanks for sharing.
Estella Marquez
Paulden, As
Pati Jinich
Jun 30
Thanks for giving it a try, Estella!
Rosario
Jun 13
Would you recommend using a slow cooker instead of cooking the carnitas in a Dutch oven?
Pati Jinich
Jun 17
They will be great in a slow cooker too, Rosario.
Sean
May 16
I made “brown sugar Carnitas” today. They came out way better than I anticipated. Yesterday I made “bricklayer tacos” that were gone so fast I couldn’t believe it. I think this weekend I’m going to make Baja fish tacos. I’m from Orange County California and I was missing all the good Mexican food they have in Santa Ana Califoria. I don’t have to miss it anymore. Thank you Pati for breaking it down and making it easy!!
Pati Jinich
May 20
Oh thank you, Sean! I’m so happy to hear this.
Robert Macias aka Thought dancer
May 14
Just as with the many ways of skinning a cat, there are many roads to great carnitas… This recipe looks straight forward, pretty easy and most importantly; delicious. I’ll try it.
Pati Jinich
May 15
There are many roads to great carnitas…and they all end in yum!
Joey Allred
May 12
This was a big hit for Mothers Day. My youngest son asked if we could have it every holiday! I paired it with some grilled pineapple. Great recipe!😀
Pati Jinich
May 13
Super!!! I’m so glad everyone loved it, Joey.
Eneida
May 11
What kind of milk did you use ?
Pati Jinich
May 16
I used whole milk. Enjoy the carnitas, Eneida.
Ralph
Apr 11
Gotta try it tonight. Will advise result. Love ❤️ the show. Keep going.
Pati Jinich
Apr 12
Looking forward to hearing how you liked it, Ralph.
Amber
Apr 10
These were so delicious and easy Pati! Thank you for demystifying Carnitas for me. I typically only eat them when I’m visiting home in Texas. Now I can make them at home in MD. My boys ate them all up. They loved them!
Pati Jinich
Apr 12
So happy to hear that your boys ate them up, Amber!
Jose
Jan 13
Hello Paty! I am from Michoacan where you can get the BEST carnitas in the world! But I saw your show and I can’t wait to make them! Thank you for the show!
Pati
Jan 14
Oh I hope you love these carnitas, Jose!
Pauline
Jan 10
Can you substitute milk with coconut milk? Lactose and nut allergies in this household.
Pati
Jan 11
Go for it, Pauline! You can also use this recipe: http://patijinich.com/pati_2020/recipe/brown-sugar-carnitas/ and replace the sweetened condensed milk with with a tablespoon of brown sugar.
Jimmy
Dec 17
I usually make crispy Carnitas, but I have wanted to try the “softer” version this time. I used your recipe last night and they turned out really good! I wasn’t sure about the brown sugar but it added a really good flavor to it. I think next time I might add orange juice to give it a little bit more acid. Thank you for the recipe!
Pati
Dec 18
Oh so glad you enjoyed the carnitas, Jimmy! Here’s my other carnitas recipe too http://patijinich.com/pati_2020/recipe/carnitas/
Lisa
Dec 16
This was very good, I didn’t have a problem with to much liquid, I think it was because I used a larger pan. Similar recipes added an orange rind, I might try that next time. Served it burrito style with salsa verde
Pati
Dec 17
So glad you enjoyed it Lisa!
Elaina
Dec 13
I am making these in honor/memory of my sweet Mama who was such a fan of this show. I know she would of loved these carnitas! It’ll definitely be bittersweet when we sit down to enjoy them.
Pati
Dec 13
What a wonderful way to remember your mom Elaina. Hugs!
Bob O.
Nov 18
Just made these today. I had the same issue with way too much liquid left after the allotted cooking time. Tried cooking it for another half-hour, to no avail, but finally just spooned off most of the excess before adding the final blend of milk and brown sugar, and voila (or whatever the Spanish equivalent would be…), it all carmelized nicely – and tastes fabulous!
Pati
Nov 26
I’m glad you enjoyed the carnitas, Bob!
Jaime
Nov 18
Just made these. They were amazing!! This was the way mi abuela made hers. Brought back so many great memories of visiting her I’m Tijuana. They were so tender and juicy. And the flavor is to die for. Love you and your show so much. Thanks for the recipe.
Pati
Nov 19
So happy that it brought back such good memories, Jaime!
Kathy
Nov 04
I made these but I had a lot of liquid in mine it looked nothing like the picture i measured followed recipe to the exact any sugestions what i did wrong
Pati
Nov 07
It’s ok if there is more liquid in the pot, Kathy. You can just remove the carnitas with a slotted spoon.
Constance Tucker
Oct 20
I am making these right now. Had a bit of a problem getting the meat to brown. It never did. Then the milk broke and it looks more like ricotta cheese. What did I do wrong? I loved that show and was so stoked to make this dish. Fee foolish.
Pati
Oct 30
Oh I’m sorry to hear you had some problems, Constance. When the milk heats the hot lard, it appears as curdled, but it really is not. I hope you give the carnitas another go.
César
Oct 16
Making this amazing looking carnitas this weekend for the in-laws visit. Can’t wait!
Thanks Pati!
Pati
Oct 17
Have a super yum meal with your in-laws, Cesar!
Hank birmingham,al
Oct 14
this is the best cooking show ever made!
Pati
Oct 14
Oh wow…thank you so much Hank!
Lisa
Oct 13
So glad to have seen this episode. Never knew about milk making tender. Thank you for that awesome tip
Pati
Oct 14
So glad you found a new tip, Lisa. Enjoy the carnitas.
Danita Brewster
Oct 13
Can I substitute beef for pork?
Pati
Oct 26
Oh give it a go, Danita…I usually make it with pork but beef should be good too.
Elizabeth
Oct 13
I use condensed milk! I am trying these this week! Thanks!
Pati
Oct 13
Have fun making them this week, Elizabeth!
Marty
Oct 03
OMG, Juju is so big! It must be all the good food 🙂 .
Can’t wait to try this carnitas.
Pati
Oct 03
I can’t believe how big he is getting either, Marty. 🙂
Camille
Oct 03
I loved this episode! Thank you Pati! Also, would this recipe work in a slow cooker?
Pati
Oct 06
Yes it will work in a slow cooker, Camille…enjoy!
Becky Johnson
Sep 26
This is delicious, Reminded me of my tio’s Juan’s cooking and the only thing I added was an orange to the milk and brown sugar and blended it and then cooked it in the last step, just as my tio Juan would have. Buen provecho !
Pati
Oct 06
I’m glad you made the carnitas your own, Becky…and that they reminded you of your uncle.
Linda Hossman
Sep 15
My mouth has not stopped watering since watching this show!
Love this program.
Thanks for making it possible.
Pati
Oct 01
Oh I hope you get to make the carnitas soon, Linda!
Annemaria SWOBODA From Orlando Florida,,,,,
Feb 05
im looking for more carnitas recepe i will love to see somenthing diferent!!!!! Iwach you show all the time..
Pati Jinich
Feb 14
Well, I also have this other recipe for you 🙂 https://patijinich.com/carnitas/