brown sugar carnitas

pork

Brown Sugar Carnitas

Brown Sugar Carnitas

Carnitas Caramelizadas

Recipe Yield

8 Servings

Cooking time

1 hour 35 minutes

Rate this recipe

4.3 from 10 votes

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

154comments inBrown Sugar Carnitas

  1. Libby

    Apr 18

    Made these today for my son’s birthday. Everyone loved them! I’ll definitely be making them again.

    1. Pati Jinich

      Apr 25

      Thanks so much Libby, so glad the Carnitas were a hit. Happy Birthday to your son 🙂

  2. 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!

    1. 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 😉

  3. 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.

    1. Pati Jinich

      Feb 01

      Not bland at all Steve! Try it and you will love it 😉

      1. 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.

        1. Pati Jinich

          Feb 10

          Perfect! So happy you decided to actually make the Carnitas, thank you Steve 😉

  4. Aracely

    Jan 22

    Podría sustituir un poco de aceite por la manteca? Me cambiaría mucho el sabor?

    1. Pati Jinich

      Jan 25

      Claro que si Aracely, puedes usar mitad y mitad, quedan deliciosas tambien!

  5. Sarah K

    Dec 29

    We love all your recipes, but this one’s my six year old daughter’s favorite so far!

    1. Pati Jinich

      Jan 06

      Aw, thanks Sarah, hugs to your little one 😉

  6. 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.

    1. Pati Jinich

      Jan 06

      🙂 🙂 🙂 Yay! So happy to read this Andie!

  7. 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!

    1. Pati Jinich

      Dec 21

      SO glad you guys enjoyed the Carnitas Marnie, one of my all time favorites, yay!

  8. 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

    1. 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!

  9. 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.

    1. Pati Jinich

      Dec 09

      Gracias America, Carnitas are just yummy. So glad you enjoyed this recipe and the tamales as well 😉

  10. 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!

    1. Pati Jinich

      Dec 09

      Yay!!!! When picky eaters approve it makes me so happy! Greetings to all 😉

  11. 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.

    1. Pati Jinich

      Dec 02

      Thanks so much for the feedback, so glad you liked them!

  12. Tricia

    Oct 02

    What fat is this “ espoons of the seasoned fat remaining in the casserole and toss.”

    1. 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 😉

  13. 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.

    1. 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!

  14. 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?

    1. Pati Jinich

      Sep 05

      You can use half a cup Shawn, no problem!

  15. 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.

    1. Pati Jinich

      Aug 23

      Thanks for the awesome review Willy, so glad to read you enjoyed the Carnitas!

  16. 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!

    1. Pati Jinich

      Aug 05

      Awesome Charlotte, great suggestions. Love it when you guys give your own twist to my recipes, enjoy!

  17. Alicia

    Jul 15

    Hands down the BEST carnitas we have ever had. And we love our carnitas! Thank you Pati! These were amazing.

    1. Pati Jinich

      Jul 19

      Thanks so much Alicia, glad you enjoy the Carnitas!

  18. tatyana

    Jul 13

    I wonder what does this dish go with? like tacos? burritos? or just rice ?

    1. 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! 😉

  19. Dawny

    Jun 28

    Can I make this with beef ?

    1. 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: https://patijinich.com/pati_2020/beef-barbacoa-sliders/, enjoy!

  20. 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 ?

    1. Pati Jinich

      Jun 27

      Any pot or pan, preferably non stick, with a lid will work Xavier, good luck!

  21. Yolanda

    Jun 23

    😋 yummmmmm!

    1. Pati Jinich

      Jun 27

      Yay Yolanda!!!!

  22. 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.

    1. 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).

  23. 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

    1. 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!

  24. 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.

    1. Pati Jinich

      May 28

      Thanks so much Joy! Stay tuned because the new season will start airing this coming Octobe 😉

  25. Steph

    May 22

    Patti, The Brown Sugar Carnitas are delighful and so is your show.

    1. Pati Jinich

      May 23

      Thank you Steph, yay!!

    2. Andie

      Jul 04

      Just made them for the 4th. WONDERFUL

      1. Pati Jinich

        Jul 05

        Thank you Andie, so glad you guys enjoyed Carnitas yesterday 😉

  26. 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.

    1. Pati Jinich

      May 13

      Wow Jezzy, with your home-made bread, the tortas ahogadas are going to be a hit 😉

  27. 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😁

    1. Pati Jinich

      May 11

      Of course Annie, it is just a classic dutch oven from Le Creuset, I love it!

  28. 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.

    1. Pati Jinich

      May 04

      Yay Lee! Enjoy 😉

      1. 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!

        1. Pati Jinich

          May 11

          Yes Lee, yummy!!!

  29. 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.

    1. Pati Jinich

      May 03

      Gracias Robert, you got the secret to crispy carnitas right! Enjoy them and stay safe as well 😉

  30. 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!

    1. Pati Jinich

      Apr 16

      Thanks Bobbie, so glad to hear you loved the carnitas!

  31. 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

    1. Pati Jinich

      Mar 26

      Go for it Elizabeth, you will do great! Enjoy and let me know how does it go 😉

  32. 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?

    1. Pati Jinich

      Mar 27

      Sounds like a plan Patti! It should work perfectly 😉

  33. Janet

    Feb 08

    Pati-
    Can I use Piloncillo instead of brown sugar?

    1. Pati Jinich

      Feb 08

      Absolutely Janet! I actually wrote a bit about it here https://patijinich.com/pati_2020/piloncillo/

  34. Daniel Mazeau

    Jan 18

    Hi! Can you use skim milk in this, or is full-fat preferred? Thanks!

    1. Pati Jinich

      Jan 19

      I like to use whole milk, but go for it, Daniel!

  35. 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.

    1. Pati Jinich

      Nov 11

      Enjoy the tacos, Anne!

  36. Debraann Florez

    Nov 10

    I want to make this looks awesome but tell me what is the reason for the milk?

    1. Pati Jinich

      Dec 12

      It tenderizes the meat, Debraann. Enjoy!

  37. Kendra N Smith

    Nov 09

    Just watched this episode and can’t wait to make this into tacos!

    1. Pati Jinich

      Nov 10

      Enjoy them, Kendra!

  38. mei jean

    Nov 05

    hi Pati,
    can you use lactose free milk in this recipe?

    1. Pati Jinich

      Nov 21

      Hi, Mei, you can skip the milk and use water instead.

  39. Ginger Cavazos

    Nov 04

    I’m definitely going to give this a try.
    I love your show and recipes.

    1. Pati Jinich

      Nov 05

      Thank you, Ginger!

  40. Brenda Wazny

    Nov 04

    Can’t wait to try this! And the banana bread…Is there also a recipe for this with beef?

    1. Pati Jinich

      Nov 13

      I don’t have a recipe…but beef should be good too, Brenda.

  41. Phyllis

    Oct 28

    is there a sauce that goes with this?

    1. Pati Jinich

      Oct 29

  42. Anonymous

    Oct 06

    Outstanding, easy to follow instructions and masterful flavor.

    1. Pati Jinich

      Oct 07

      🙌

  43. Steph

    Oct 02

    Do you serve theese on buns or tortillas and what toppings would go on theese when using them in a taco

    1. Pati Jinich

      Oct 03

      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.

  44. 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

    1. Pati Jinich

      Sep 03

      Whichever brand you like will be great, Christine! Enjoy the carnitas.

  45. 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!

    1. Pati Jinich

      Aug 25

      That’s awesome that it will be in the weekly rotation, Ann!

  46. 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.

    1. 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.

  47. 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.

    1. Pati Jinich

      Aug 20

      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!

  48. 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!!

    1. Pati Jinich

      Jul 08

      Sounds like you guys had a great dinner, Marcia!

  49. Estella Marquez

    Jun 29

    Looks cool good! I was so hungry! Will try this version asap. Thanks for sharing.
    Estella Marquez
    Paulden, As

    1. Pati Jinich

      Jun 30

      Thanks for giving it a try, Estella!

  50. Rosario

    Jun 13

    Would you recommend using a slow cooker instead of cooking the carnitas in a Dutch oven?

    1. Pati Jinich

      Jun 17

      They will be great in a slow cooker too, Rosario.

  51. 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!!

    1. Pati Jinich

      May 20

      Oh thank you, Sean! I’m so happy to hear this.

  52. 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.

    1. Pati Jinich

      May 15

      There are many roads to great carnitas…and they all end in yum!

  53. 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!😀

    1. Pati Jinich

      May 13

      Super!!! I’m so glad everyone loved it, Joey.

  54. Eneida

    May 11

    What kind of milk did you use ?

    1. Pati Jinich

      May 16

      I used whole milk. Enjoy the carnitas, Eneida.

  55. Ralph

    Apr 11

    Gotta try it tonight. Will advise result. Love ❤️ the show. Keep going.

    1. Pati Jinich

      Apr 12

      Looking forward to hearing how you liked it, Ralph.

  56. 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!

    1. Pati Jinich

      Apr 12

      So happy to hear that your boys ate them up, Amber!

  57. 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!

    1. Pati

      Jan 14

      Oh I hope you love these carnitas, Jose!

  58. Pauline

    Jan 10

    Can you substitute milk with coconut milk? Lactose and nut allergies in this household.

    1. Pati

      Jan 11

      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.

  59. 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!

    1. Pati

      Dec 18

      Oh so glad you enjoyed the carnitas, Jimmy! Here’s my other carnitas recipe too https://patijinich.com/pati_2020/recipe/carnitas/

  60. 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

    1. Pati

      Dec 17

      So glad you enjoyed it Lisa!

  61. 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.

    1. Pati

      Dec 13

      What a wonderful way to remember your mom Elaina. Hugs!

  62. 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!

    1. Pati

      Nov 26

      I’m glad you enjoyed the carnitas, Bob!

  63. 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.

    1. Pati

      Nov 19

      So happy that it brought back such good memories, Jaime!

  64. 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

    1. 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.

  65. 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.

    1. 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.

  66. César

    Oct 16

    Making this amazing looking carnitas this weekend for the in-laws visit. Can’t wait!
    Thanks Pati!

    1. Pati

      Oct 17

      Have a super yum meal with your in-laws, Cesar!

  67. Hank birmingham,al

    Oct 14

    this is the best cooking show ever made!

    1. Pati

      Oct 14

      Oh wow…thank you so much Hank!

  68. Lisa

    Oct 13

    So glad to have seen this episode. Never knew about milk making tender. Thank you for that awesome tip

    1. Pati

      Oct 14

      So glad you found a new tip, Lisa. Enjoy the carnitas.

  69. Danita Brewster

    Oct 13

    Can I substitute beef for pork?

    1. Pati

      Oct 26

      Oh give it a go, Danita…I usually make it with pork but beef should be good too.

  70. Elizabeth

    Oct 13

    I use condensed milk! I am trying these this week! Thanks!

    1. Pati

      Oct 13

      Have fun making them this week, Elizabeth!

  71. Marty

    Oct 03

    OMG, Juju is so big! It must be all the good food 🙂 .

    Can’t wait to try this carnitas.

    1. Pati

      Oct 03

      I can’t believe how big he is getting either, Marty. 🙂

  72. Camille

    Oct 03

    I loved this episode! Thank you Pati! Also, would this recipe work in a slow cooker?

    1. Pati

      Oct 06

      Yes it will work in a slow cooker, Camille…enjoy!

  73. 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 !

    1. Pati

      Oct 06

      I’m glad you made the carnitas your own, Becky…and that they reminded you of your uncle.

  74. Linda Hossman

    Sep 15

    My mouth has not stopped watering since watching this show!

    Love this program.

    Thanks for making it possible.

    1. Pati

      Oct 01

      Oh I hope you get to make the carnitas soon, Linda!

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