Brown Sugar Carnitas
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- 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
- 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.
204comments inBrown Sugar Carnitas
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 .
What a great idea James!
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
Yummy! Good job Lucy, thanks for sharing!
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 😋
Yay, so happy you loved these Carnitas so much Melodie!
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!!!!
Yay! So glad these Carnitas are such a hit, thanks Wendy!
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
Carnitas taco with guacamole is the perfect pairing Teresa, so glad you guys enjoyed them!
Im gonna be in a carnitas coma omg
Haha! I like that!
I just made your recipe and LOVE IT! Family fave now. Thank you!
Yay, enjoy the Carnitas guys!
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!
Gracias a ti Alva! So very happy to hear you loved the Carnitas 🙂
Gonna try it!
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.
Awwww, thanks so much for this sweet message, SO glad you like the Carnitas so much Tom!
Fixed it today.
Wife is of Mexican decent and she’s picky, and she loves it
Greetings from Oklahoma
Yay!!! So glad she approved the Carnitas 😉 Hugs to both of you to Oklahoma Rod.
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!
What a great idea Michael, happy you liked the Carnitas!
Alicia Trevino Handy
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!
So happy to read you have been tuning in and enjoying the recipes Alicia, yay!
Very very yummy. Thank you.🙂
My pleasure Robert, so glad you liked the Carnitas!
Do you drain fat before pouring in milk mixture
I do not, but you can remove a bit if it is too much for you Charlotte 🙂
Oh my Lord this is soooo goood, thank you , thank you thank you!!!!!!
Yay!!!! Glad you liked them 😉
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!
Thanks to you guys, so glad to read the whole family enjoy these Carnitas, yay!
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. ❤️
Thanks for sharing the way you make the Carnitas Candace, sounds great! And love that you are tuning in on the shows, yay!
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!!!
You are the best! Thanks so much for your kindness and hugs to all the family 🙂
When you freeze it, do you leave the carnitas whole? Or, shredded?
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.
Adding the ribs is a great idea. Next time do the milk and sugar, you will not regret it 🙂
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!
Aw Meg, how sweet and kind of you 😉 I hope they all enjoyed the Carnitas feast.
I made this recipe last night, it was delicious! We ate it in tacos with cilantro and white onion. It was a hit!
Yay! My favorite way to eat the Carnitas, so glad you enjoyed this recipe Rocio!
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.
Yay Barbara! So glad to read this, big hugs to all the fans of these Carnitas.
Made these today for my son’s birthday. Everyone loved them! I’ll definitely be making them again.
Thanks so much Libby, so glad the Carnitas were a hit. Happy Birthday to your son 🙂
Greg from San Diego
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!
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 😉
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.
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.
Not bland at all Steve! Try it and you will love it 😉
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.
Perfect! So happy you decided to actually make the Carnitas, thank you Steve 😉
Podría sustituir un poco de aceite por la manteca? Me cambiaría mucho el sabor?
Claro que si Aracely, puedes usar mitad y mitad, quedan deliciosas tambien!
We love all your recipes, but this one’s my six year old daughter’s favorite so far!
Aw, thanks Sarah, hugs to your little one 😉
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.
🙂 🙂 🙂 Yay! So happy to read this Andie!
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!
SO glad you guys enjoyed the Carnitas Marnie, one of my all time favorites, yay!
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
Love your show
Thanks so much for the feedback and for the kind words Salvador, SO very glad that you liked my Carnitas, enjoy!
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 America, Carnitas are just yummy. So glad you enjoyed this recipe and the tamales as well 😉
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!
Yay!!!! When picky eaters approve it makes me so happy! Greetings to all 😉
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.
Thanks so much for the feedback, so glad you liked them!
What fat is this “ espoons of the seasoned fat remaining in the casserole and toss.”
Hey Tricia, I mean pour couple of tablespoons of the fat on top of the meat and mix it. Hope you enjoy the Carnitas 😉
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.
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!
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?
You can use half a cup Shawn, no problem!
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.
Thanks for the awesome review Willy, so glad to read you enjoyed the Carnitas!
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!
Awesome Charlotte, great suggestions. Love it when you guys give your own twist to my recipes, enjoy!
Hands down the BEST carnitas we have ever had. And we love our carnitas! Thank you Pati! These were amazing.
Thanks so much Alicia, glad you enjoy the Carnitas!
Can I make the carnitas the day before I eat it? The milk wont over tenderize it will it? Thanks Pati you rock!!
Absolutely, if anything, the Carnitas will be even more tasteful!
I wonder what does this dish go with? like tacos? burritos? or just rice ?
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! 😉
Can I make this with beef ?
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: https://patijinich.com/pati_2020/beef-barbacoa-sliders/, enjoy!
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 ?
Any pot or pan, preferably non stick, with a lid will work Xavier, good luck!
One of my favorites! I make it at least 1x a month! I use goats milk.
I miss not seeing her show on PBS.
Love that you love the Carnitas Patty 😀 You can still watch the show on Create TV or on Amazon Prime (all seasons, all episodes).
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
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!
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.
Thanks so much Joy! Stay tuned because the new season will start airing this coming Octobe 😉
Patti, The Brown Sugar Carnitas are delighful and so is your show.
Thank you Steph, yay!!
Just made them for the 4th. WONDERFUL
Thank you Andie, so glad you guys enjoyed Carnitas yesterday 😉
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.
Wow Jezzy, with your home-made bread, the tortas ahogadas are going to be a hit 😉
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😁
Of course Annie, it is just a classic dutch oven from Le Creuset, I love it!
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.
Yay Lee! Enjoy 😉
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!
Yes Lee, yummy!!!
Robert ( Coachella valley )
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.
Gracias Robert, you got the secret to crispy carnitas right! Enjoy them and stay safe as well 😉
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!
Thanks Bobbie, so glad to hear you loved the carnitas!
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
Go for it Elizabeth, you will do great! Enjoy and let me know how does it go 😉
Patti (with two "t"s!)
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?
Sounds like a plan Patti! It should work perfectly 😉
Can I use Piloncillo instead of brown sugar?
Absolutely Janet! I actually wrote a bit about it here https://patijinich.com/pati_2020/piloncillo/
Hi! Can you use skim milk in this, or is full-fat preferred? Thanks!
I like to use whole milk, but go for it, Daniel!
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.
Enjoy the tacos, Anne!
I want to make this looks awesome but tell me what is the reason for the milk?
It tenderizes the meat, Debraann. Enjoy!
Kendra N Smith
Just watched this episode and can’t wait to make this into tacos!
Enjoy them, Kendra!
can you use lactose free milk in this recipe?
Hi, Mei, you can skip the milk and use water instead.
I’m definitely going to give this a try.
I love your show and recipes.
Thank you, Ginger!
Can’t wait to try this! And the banana bread…Is there also a recipe for this with beef?
I don’t have a recipe…but beef should be good too, Brenda.
is there a sauce that goes with this?
Here is it, Phyllis: https://patijinich.com/pati_2020/tortas-ahogadas/
Outstanding, easy to follow instructions and masterful flavor.
Do you serve theese on buns or tortillas and what toppings would go on theese when using them in a taco
You can do either, Steph! And you can add your favorite salsa like: https://patijinich.com/pati_2020/salsa-verde-cruda-with-avocado/ or just add some cilantro and onion to top.
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?
Whichever brand you like will be great, Christine! Enjoy the carnitas.
ann brooke reaugh
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!
That’s awesome that it will be in the weekly rotation, Ann!
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.
If making the carnitas in a slow cooker, you may want to go directly to the slow cooker and skip the initial browning, Shaun.
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.
You can use this recipe if you don’t want to use regular milk: https://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!
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!!
Sounds like you guys had a great dinner, Marcia!
Looks cool good! I was so hungry! Will try this version asap. Thanks for sharing.
Thanks for giving it a try, Estella!
Would you recommend using a slow cooker instead of cooking the carnitas in a Dutch oven?
They will be great in a slow cooker too, Rosario.
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!!
Oh thank you, Sean! I’m so happy to hear this.
Robert Macias aka Thought dancer
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.
There are many roads to great carnitas…and they all end in yum!
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!😀
Super!!! I’m so glad everyone loved it, Joey.
What kind of milk did you use ?
I used whole milk. Enjoy the carnitas, Eneida.
Gotta try it tonight. Will advise result. Love ❤️ the show. Keep going.
Looking forward to hearing how you liked it, Ralph.
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!
So happy to hear that your boys ate them up, Amber!
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!
Oh I hope you love these carnitas, Jose!
Can you substitute milk with coconut milk? Lactose and nut allergies in this household.
Go for it, Pauline! You can also use this recipe: https://patijinich.com/pati_2020/recipe/brown-sugar-carnitas/ and replace the sweetened condensed milk with with a tablespoon of brown sugar.
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!
Oh so glad you enjoyed the carnitas, Jimmy! Here’s my other carnitas recipe too https://patijinich.com/pati_2020/recipe/carnitas/
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
So glad you enjoyed it Lisa!
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.
What a wonderful way to remember your mom Elaina. Hugs!
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!
I’m glad you enjoyed the carnitas, Bob!
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.
So happy that it brought back such good memories, Jaime!
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
It’s ok if there is more liquid in the pot, Kathy. You can just remove the carnitas with a slotted spoon.
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.
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.
Making this amazing looking carnitas this weekend for the in-laws visit. Can’t wait!
Have a super yum meal with your in-laws, Cesar!
this is the best cooking show ever made!
Oh wow…thank you so much Hank!
So glad to have seen this episode. Never knew about milk making tender. Thank you for that awesome tip
So glad you found a new tip, Lisa. Enjoy the carnitas.
Can I substitute beef for pork?
Oh give it a go, Danita…I usually make it with pork but beef should be good too.
I use condensed milk! I am trying these this week! Thanks!
Have fun making them this week, Elizabeth!
OMG, Juju is so big! It must be all the good food 🙂 .
Can’t wait to try this carnitas.
I can’t believe how big he is getting either, Marty. 🙂
I loved this episode! Thank you Pati! Also, would this recipe work in a slow cooker?
Yes it will work in a slow cooker, Camille…enjoy!
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 !
I’m glad you made the carnitas your own, Becky…and that they reminded you of your uncle.
My mouth has not stopped watering since watching this show!
Love this program.
Thanks for making it possible.
Oh I hope you get to make the carnitas soon, Linda!