Brown Sugar Carnitas from Pati's Mexican Table, Season 7, Episode 2 "Tijuana: Stories from the Border"
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.
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!
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/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!
😋 yummmmmm!
Yay Yolanda!!!!
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.
Gracias Patty.
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!!!
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 😉
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 😉
Pati-
Can I use Piloncillo instead of brown sugar?
Absolutely Janet! I actually wrote a bit about it here https://patijinich.com/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!
Just watched this episode and can’t wait to make this into tacos!
Enjoy them, Kendra!
hi Pati,
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/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/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?
Gracias
Whichever brand you like will be great, Christine! Enjoy the carnitas.
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/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.
Estella Marquez
Paulden, As
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.
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/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/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!
Thanks Pati!
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!