Ingredients
- 1/2 a white onion peeled and coarsely chopped
- 1 1/2 cups water
- 6 cloves garlic
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- Pinch cumin
- 4 whole cloves stems removed
- 1 tablespoon kosher or coarse sea salt or to taste
- 1 tablespoon lard vegetable shortening or oil
- 4 to 5 pounds boneless pork shoulder or butt cut into 4-inch chunks, fat on!
- 1/2 teaspoon kosher or coarse sea salt
- 2 bay leaves
- 1 cup freshly squeezed orange juice
- 2 tablespoons sweetened condensed milk
To Prepare
- In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.
- Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.
- Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover.
- Cook covered, stirring and scraping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot.
- Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.
Comments
566comments inCarnitas
Yohimbo
Mar 04
Pati you and your show are fantastic!! Mexican food is the best on earth!
Pati Jinich
Mar 09
Thanks so much 😉
Nancy Ward
Mar 04
I just finished watching your program. You cooked carnitas but you used regular milk. I would like that recipe. It looked interesting. Also, what kind of bread did you use?
Thanks in advance for your time and response.
Pati Jinich
Mar 09
Hey Nancy, here is my recipe for Brown Sugar Carnitas, this one goes with regular milk 🙂 https://patijinich.com/brown-sugar-carnitas/
Jennifer Kennedy
Feb 17
Thank you for this recipe. I have made it twice now. It is sweet and delicious. The broth is just as amazing. What can we use the broth for. I was thinking to add some heat and some noodles, ramen style. Do you have any thoughts?
Pati Jinich
Feb 27
That sounds like an amazing idea to me Jennifer!
Angie
Feb 09
The dishes I cook have greatly expanded since watching your show, thank you for sharing your talent.
Pati Jinich
Feb 15
This is very kind of you Angie, thanks so much!
Kandy Newland-Platt
Feb 07
Hubby & I love your show and frequently watch to see what has inspired you.
We are looking forward to making the carnitas (one of his favorite dishes).
Pati Jinich
Feb 08
Thanks so much for tuning in you guys, abrazos to both!
Mike
Feb 06
I have made this several times now and it is a crowd pleaser! I leave out the sweetened condensed milk after trying it once and realizing it did not add an appreciable element to justify buying a can just for this minimal use.
Pati Jinich
Feb 08
Sounds like a good idea to me Mike, here is another recipe I have for Carnitas that does not take condensed milk in case you want to try it 😉 https://patijinich.com/brown-sugar-carnitas/
Steven T
Feb 05
Hi Pati, looking forward to trying this! Can I use the sour oranges found here in the Yucatan in place of the sweet?
Pati Jinich
Feb 08
Hey Steven, this recipe goes much better with sweet oranges as they contribute to a better caramelization and Carnitas are supposed to have a hint of sweet to them 😉
Darlene Young
Jan 27
Can hardly wait to try some recipes. I enjoy you show when I get a chance to watch. I can almost smell the amazing smell when you are cooking
Pati Jinich
Jan 30
Thanks so much Darlene, happy to know you have been tuning in, yay!
Agneta
Jan 25
Ooooh Pati, my husband and I just finished eating these Carnitas! David ate with his eyes closed, making very happy noises!
We moved to Sweden now nearly two years ago and we so miss Mexican food! My husband always spent his early summers at his Grandmothers ranch in Sonora, Mexico though most of his adult life lived in California.
It is extremely difficult to find Mexican food items here, such as dried peppers, some spices, certainly no produce and even dry beans are difficult to get.
This recipe for Carnitas were delicious and easy for me to prepare , without any “exotic” ingredients! I am so exited and so happy to have received it!
Thank you Pati! We absolutely loved it! As we have, many, many of your delightful recipes over the years!
Mucho Gracias!
Pati Jinich
Jan 27
Thanks to you for sharing Agneta, so happy this recipe brought you guys back home a little bit from so far away 😉
Jean Chapman
Jan 24
What does the addition of 2T do for the dish. Not having other uses for the remainder of the milk, makes me want to skip this ingredient c
Pati Jinich
Jan 27
The sweetened condensed milk helps a lot with the caramelization of the Carnitas, but if you don’t want to open one whole can for this, you might want to try this other recipe for Brown Sugar Carnitas that does not use it 😉 https://patijinich.com/brown-sugar-carnitas/
Joyce Gesell-Supak
Jan 24
Oh, thank you for this recipe!! I watched you cook it and I’ve eaten it for so long, but I didn’t know how easy it was to cook!
Pati Jinich
Jan 27
My pleasure Joyce, enjoy the Carnitas!
Mike walsh
Jan 24
Pati
were can i find you video for some of this recipes?
Pati Jinich
Jan 27
Hey Mike, you can see me making these carnitas on YouTube here https://www.youtube.com/watch?v=bSSsP3cpQ2w&t=12s and you will also find many more videos 🙂
Luis.
Jan 24
A global enjoyment for our cultural, Mexicana and its wonderful talents like you,
Pati.
Pati Jinich
Jan 27
Gracias!
Jan
Jan 23
I’ll give it a try. Sounds delicious.
Pati Jinich
Jan 27
Let me know what do you think Jan 🙂
Michae
Jan 23
I know pork is a definitive flavor for many Mexican dishes. How do you think beef or lamb would work for this one?
Pati Jinich
Jan 27
If you want to try a good recipe for beef or lamb go for this Barbacoa, you are going to love it! https://patijinich.com/beef-barbacoa-sliders/
Toni C
Dec 09
Mouth watering pork. At first I didn’t get why sweeten condensed milk concern about the sweetness. Now I get it. I plan to make it again for guests.
Thank you
Pati
Pati Jinich
Dec 10
So happy to hear you liked these carnitas so much Toni 😉
M. Lago
Nov 26
These carnitas are outstanding! The sweet condensed milk add a smooth sweet note and helps the caramelization!
The chunk boneless country pork rib are easier to use! I added a teaspoonful of oregano and unsalted chicken broth instead of water! A big crowd pleaser! Thank you for sharing these delicious Mexican dishes! I am a big fan of your cooking.
Pati Jinich
Nov 27
Thanks so much for your feedback M! So happy to hear the Carnitas were a hit, un abrazo!
Nat
Oct 28
Could I finish these in the oven? My stove is really hot even on low,…
Pati Jinich
Nov 03
Of course, you can always try 😉
Anonymous
Sep 25
Hola Pati! I love all your recipes that you share. I am excited to make carnitas. Have you ever tried making them in a crock pot or insta pot? If yes, for how long, what temperature? Just curious.Thank you.
Pati Jinich
Oct 05
I don’t have an instapot 🙁 But I’ve heard they come out really good 🙂
Mark
Sep 10
Hi Pati! I just started watching your show. The first episode I saw was where you made these carnitas along with the Mac and cheese Mexicano. I found the recipes on this site and decided to make both for company. I followed the ingredient lists and directions exactly as written and both dishes came out AMAZING! Everyone loved them. It made for a wonderful meal with family and friends. I just need to get a nice wide shallow Dutch oven like you used when braiding the carnitas. The one I have is smaller so I had to brown the pork in 2 batches. Thank you for sharing these fantastic recipes. I’ll be trying some others soon.
Pati Jinich
Oct 05
So happy you found me and the show Mark, yay 😉
Tori Miller
Sep 02
AMAZING!!!! So very very good. I have moved to Somerset Kentucky and most of the Mexican food restaurants are good. I am from Texas and was always used to going into Mexico and getting the best. Thank you so much for making me able to transport my taste buds there.
Pati Jinich
Sep 04
Thanks to you for the kind words Tori, so glad this recipe makes you happy!
Anonymous
Aug 25
Mmmmmmm good thanks Patti suzete here
Pati Jinich
Sep 04
Thanks to you Suzete, so glad you liked this recipe!
Valeriya
Aug 25
Would like to see a video of preparing as well
Pati Jinich
Sep 04
Of course Valeriya, you can watch it in Youtube here https://www.youtube.com/watch?v=bSSsP3cpQ2w&t=255s
Maria Rivera
Aug 25
Hola paty voy a cocinar haber como me quedan saludos y vemos create aquí en los ángeles california en pbs nos gusta cuando pasan donde tus peques te ayudan y saborean riquísimo todo lo que cocinas gracias por tus recetas bendiciones a tu familia
Pati Jinich
Sep 04
Mil gracias Maria, la verdad que los episodios con los chicos son de los que mas disfruto. Un abrazo!
Lucy Sanfilippo
Aug 24
I will definitely prepare these carnitas and serve to my family. Thank you so much.
Pati Jinich
Sep 04
My pleasure, enjoy you guys 🙂
Charlie
Aug 03
These carnitas are perfection every time. The only thing I add is a small habenero or serrano pepper to the pot while they simmer to give a little kick. I keep the pepper whole to get the most flavour without a lot of heat.
Don’t make the mistake I first made and said that is way too much pork for us and I halved the recipe. You will be sad if you half it because it will be gone in a flash and you will wish for more 🙂
Pati Jinich
Sep 20
So happy you like this recipe so much Charlie!
Regina
Jul 20
What region of mexico do they make carnitas this way? I’d like to visit there. They are delicious and nothing like what I tried in texas.
Pati Jinich
Jul 27
The greatest region in Mexico for carnitas is definitely the state of Michoacan 🙂
Nancy
Jun 22
Thank you Pati, I am trying this recipe this weekend, it sounds amazing.
Pati Jinich
Jun 30
Let me know how you liked the Carnitas Nancy!
Kaille
Apr 25
Hi Pati! I have made these a few times and we LOVE them! Today I was looking for this recipe online and came across another recipe for your Brown Sugar carnitas. I had not seen the recipe before – just wondering if you have a preference between the two? I am going to make carnitas tonight but can’t decide which one to try! 🙂
Thanks you so much!
Pati Jinich
Jun 06
Hola Kaille, sorry if this comes too late! Both recipes are yummy in my opinion, but the traditional Carnitas are always safe to go 🙂
Marsha Rodgers
Apr 06
I love this recipe. I didn’t have marjoram, so I substituted Mexican oregano. I also seared the cooked meat in a cast iron pan to get some crispy bits. The family loved it in tacos. I’m going to try making taquitos using this pork recipe. I’m sure it will be a big hit!
Pati Jinich
Jun 12
Yum! Love the crispy ends of Carnitas, yay!
Roland De La Garza
Mar 31
Best carnita recipe I’ve ever tried and I ve tried several recipes. Thank you I watch your show on KLRN in San Antonio every Saturday. We love you Patti
Pati Jinich
Jun 12
Thanks so much for your kindness Roland 🙂
Michael Goode
Jan 29
Great tasting tacos. I froze the leftover shredded carnitas in multiple plastic bags. When my kids come to stay I pull a bag out of the freezer and brown the carnitas in the bottom of a skillet then melt butter on top of them and scramble eggs on top of all of it. Roll it up in hot flour tortillas for our very favorite Breakfast Tacos. Superb flavor.
Pati Jinich
Mar 17
Thanks for sharing your recipe Michael, yum!
Carrie
Nov 15
Can you make these into tamales? I love your show.😁
Pati Jinich
Dec 11
I will say yes but you are going to need a sauce or they will come out way to dry 🙂
Betty Mayoral, Slidell,La.
Nov 15
I cant wait to make this carnitas dish. Everything you cook makes me hungry. If I come back in another life i want to be your assistant. You are blessed in so many ways. Keep the great food coming
Pati Jinich
Dec 11
Haha, this is so sweet of you Betty, gracias!
Billie
Nov 10
Muy muy muy bueno! I love this recipe, and everyone I’ve prepared it for has raved. Easy, and so flavorful.
Pati Jinich
Nov 17
Thanks for letting me know, yay!
Theresia Najera
Nov 10
My family loves this pork recipe. One of our favorites!
Pati Jinich
Nov 17
So happy to hear, hugs to all Theresia!
Rodriguez -Mexicano
Oct 21
Sorry, I am not a fan of this recipe as a ‘Carnitas’ dish. This is a pork stew – not Carnitas. Carnitas is pork slow cooked in fat – confit. The orange juice and the sweet condensed milk made the dish too sweet. There was no acidity to counterbalance the sweetness – disculpa, pero no.
Pati Jinich
Oct 29
No problem, thanks so much for your insights 🙂
Gaby Miranda
Oct 15
Made today for first time. A very happy (after eat my carnitas) mexican living in Gimli, Canadá.
Dice mi esposo que prefiere nuestra comida mil veces más que cualquier platillo de acá!
Súper deliciosas Pati sacié mi antojo!! Saludos!
Pati Jinich
Oct 24
Que bueno que les gustaron Gaby, abrazos a ti y a tu esposo 🙂
Anonymous
Sep 17
I bet this could be made in a Dutch oven while camping !
Pati Jinich
Sep 26
Yes, I do not see why not 😉
Donnie Harris
Sep 13
The BEST!! I cant make enough of this for my family. Thank You Pati!!
Pati Jinich
Sep 21
So glad you and your family love the Carnitas Donnie!
Luci - Everett, WA
Aug 20
I made this last night for my son and I. The recipe was cut in half, since it’s only the two of us. He almost finished the entire meal!!!! Garcias por la receta 🙂 Sorry, I have practice in 40 yrs. Thank you helping me get back to my roots
Pati Jinich
Sep 05
Con gusto Lucy, Carnitas are always a crowd pleaser but I am glad you and your son enjoyed them!
Kathy L.
Aug 19
Delicious carnitas recipe, and easy to make. Leftovers made extraordinary quesadillas!
Thanks Pati! Love your show!
Pati Jinich
Sep 05
So glad you liked the Carnitas Kathy, and in quesadillas! Yum!
Ben
Jul 25
So easy and so delicious! I didn’t have orange juice on hand so i used pineapple.
I am a pasty white American but I can’t get enough mexican food. I actually bring a bottle of habenero sauce when I go to the taco trucks.
I don’t care for hot things but for whatever reason, i am sold on habanero salsa.
Thank you again for the delicious recipe!
Kindest regards,
Ben
Pati Jinich
Sep 05
I totally get it Ben, I am a big fan of habaneros as well 🙂
C.J. Dennett
Jul 18
Your show has transformed my ability to cook. I was always really intimidated to make carnitas because it is one of my hubby’s faves. Now he only eats carnitas at home! This recipe was the first one I mastered from your show and it is still a classic in our house. During the lockdown I tried so many new recipes and became a decent chef. Your show inspires me daily to try new recipes or to improve my own with a few twists. Thank you from sunny San Diego 🙂
Pati Jinich
Jul 20
Thanks to you CJ this is very kind of you, love that you include your own twists and inspiration to make these recipes all yours 🙂
Ruth W.
Jul 05
I had been eyeballing this recipe for a while, but this past weekend I finally made it! So. Darn. GOOD! Thank you so much Pati! It turned out perfectly. I used a 4.5 lb boneless butt. We had it with pinto beans, corn on the cob and home made flour tortillas. Quite a Fourth Of July meal!! Just wanted to thank you for the recipe. <3
Pati Jinich
Jul 20
Thanks to you Ruth for giving the Carnitas a chance! So glad you guys had fun 🙂
Brushjl
May 30
Wow, that’s a lot of comments, and you answer all of them! Very impressive. Yes, the carnitas is great. I used a bone in shoulder, it was cheaper, plus I think cooking with bone in is tastier. The meat fell right off the bone after it was cooked anyway. Delicious recipe. I also made a pancetta and corn risotto to go with it.
Pati Jinich
Jun 08
So glad you enjoyed the Carnitas Brushjl, and such a great idea to side them with risotto, yum!
Kristophor Baker
May 06
We discovered your show a few months ago, my family enjoys watching and learning the history behind each of your recipes. We chose this dish to prepare for a Cinco de Mayo dinner party, Our 12 guests and 12 children all ranted and raved. The simplicity of your recipies astounds me with the final product being so dynamic. Thank you for inspiring my 13 yr old daughter to hang out in the kitchen with me and help prepare dinner.
Pati Jinich
May 13
Yay! So happy everyone enjoyed the Carnitas and even happier to know you girl in having fun in the kitchen with you Kristophor, un abrazo to both of you!
Jenny V.
Apr 20
Hola, Pati!
I want to make these ahead of time for a birthday party, but double the portion. 1) Can these be made in advance?
2) if yes, do I shred them before I place in the refrigerator or do I wait until I’m ready to serve to shred them after rehearing the chunks ??
Pati Jinich
Apr 25
Either way will be fine Jenny, I would shred when ready to serve just to keep a bit more of the moisture. Enjoy!
Paul
Apr 06
Hi Pati and greetings from Dallas! We made the carnitas last night and they were the best we’ve ever had. Enjoyed it with the Tomatillo-Avocado Salsa (yum!) and home-made picked jalapeños, too.
I do have one question, I used about 4 1/2 lbs. of pork butt, cut into large chunks and in your cookbook it says to brown it on med-high heat. I never could get it to brown, even after about 25 minutes. I found your episode of this dish and you say high heat. Do you think next time I should increase the heat or brown the pork in batches?
Regardless of it not browning as beautiful as yours it was still incredible. Thank you so much!
Pati Jinich
Apr 08
Well definitely do not overcrowd your pan or it will not brown at all; you can also increase the heat a bit as you see fit. So glad you liked this recipe so much and paired it with that salsa, yummy!
Cathy
Mar 22
I am making these carnitas today for a dinner party tomorrow. Will give people a choice of tortillas or lettuce cups. Do you serve with flour or corn tortillas?
Pati Jinich
Mar 23
Definitely corn! Enjoy your dinner 🙂
Yvonne Cotroneo
Mar 07
Yes yes yes 😋😍
Pati Jinich
Mar 08
Yay!!!
Yolande Mathews
Mar 07
Thank You for sharing this recipe,it’s on of my favorites too.
Pati Jinich
Mar 08
Yay, gracias!
Gregory
Mar 07
At what temperature, and for how long, should you cook the pork?
Pati Jinich
Mar 08
After you’re done with browning the meat and pour in the onion mixture at medium high heat, reduce to medium low, cover and cook until the meat comes easily apart; this takes about one hour and a half. Enjoy the Carnitas Gregory!
Jerry Peterson
Jan 31
Finally, someone asked how long to cook it. Is it 20 minutes or 3 hours. Always tell us how long, at least approximately Pati. We have to set aside the time!
Pati Jinich
Mar 17
I will, thanks for the suggestion 🙂
Lill K
Mar 06
Pati I love your show. I have so many saved on the PVR. Love that we get to experience thru your eyes the Mexico you love so much.
I have made this Carnitas recipe many time and we love it. Always buy my corn tortillas but I will have to start making my own.
Pati Jinich
Mar 08
Thanks so much Lill, this is very sweet of you 🙂
Lilia Crespo
Mar 06
Definitely a delicious recipe. I try to make this soon. Love you recipes.
Pati Jinich
Mar 08
Thanks so much Lilia, I am sure you are going to love these Carnitas 😉
Doug Roberts
Feb 25
This was great! Lots of flavor and pretty simple.
Pati Jinich
Feb 25
Glad you approve Doug 😉
Chris S
Feb 11
Pati,
Have you ever reduced the remaining liquid after removing the fat/oil and made a sauce for other proteins?
Love your show and I have introduced many friends and family to your recipes.
Pati Jinich
Feb 12
I think that is a great idea Chris, let me know how it comes out if you do it. And thanks so much for spreading the love!
Elena De' La Rosa
Feb 05
Hello Pati I love watching you cook you put interesting ingredients together and your dishes look delicious.I am going to try your Birra recipe after I attempt to make your carnitas recipe. We love you in Chicago ❤ Thank you for keeping it real and in English and keeping Mexican food alive.
Pati Jinich
Feb 08
Thanks to you for following Elena, you are way to kind 😉
Elena De' La Rosa
Feb 05
Hello Pati ! Just wanted to say hello. And that I love your recipes, and I watch your program every chance I get to catch it on tv. I am going to attempt to make your Carnitas recipe.Thank you I Love you and your family.
Pati Jinich
Feb 08
Let me know how the Carnitas came out 🙂 Un abrazo!
Phil and Sue!
Jan 30
Incredible recipe! Everybody who came to dinner keeps talking about it! Thank you!
Pati Jinich
Feb 07
Yay!!! So glad you and your friends loved the Carnitas 🙂
Julie
Jan 20
Hi Pati,
I enjoy watching you cook, love this recipe and am excited to try some others.
Many of your recipes call for fresh, ripe Roma tomatoes. I have access to delicious tomatoes in the summer, otherwise it is hothouse, bland tomatoes for the rest of the year. When being cooked, I think canned tomatoes would work well. What do you think about using canned tomatoes for some of the salsa recipes? Thank you.
Pati Jinich
Jan 22
Hey Julie, thanks for reaching out. I think canned tomatoes are a good sub if your fresh ones are really bland, especially in cooked sauces or other stews. When making salsa, nothing compares to the flavor or charring fresh tomatoes, right?
Nichole B.
Jan 16
Hi Pati!
I grew up in a Mexican-American household, but married into a New England Italian family. For a long time, I’ve missed the traditional Mexican foods that I grew up with… until I saw your show for the first time. Since then, I have been using your recipes to introduce my husband to the joy of REAL Mexican food.
This carnitas recipe is one of our favorites. We use it for tacos, tortas, pretty much anything! Thank you for sharing so much flavor and culture!
Pati Jinich
Feb 07
And thanks to you Nichole for spreading the love! Un abrazo to you and your husband 😉
Bridget C
Jan 03
Hi Pati and Happy New Year!
I typically make pork and sauerkraut for New Year’s Day out of tradition where we live. My husband is Mexican American and is missing his Mom’s cooking as she passed away about 3 years ago – I decided to make your Pork Carnitas recipe along with my mother in-laws rice and beans recipe for New Year’s Day and my husband and I absolutely loved this pork. It is so flavorful and tender, simply perfect. It will be going in regular rotation with our other Mexican favorites. I can’t wait to try more of your recipes, so happy I discovered your site, show, and cookbooks! Thank You for sharing your food and cultural information/stories with us
Pati Jinich
Jan 04
So glad you found me Bridget and even more to see you are trying some recipes and loving the Carnitas, yay! Un abrazo 🙂
Lilli
Dec 25
Hi Pati and Feliz Navidad!
My family and I used all of your recipes for our Christmas Eve dinner…Carnitas, Carne Asada, the raw salsa verde and a cooked red sauce. Everything was so delicious. Thank you for all that you do! You inspired me to go to Oaxaca in April. We love your show and your recipes. Muchas gracias!!!
Lilli from Louisiana
Pati Jinich
Dec 26
Yay, great menu Lilli, so glad you guys loved the food. Enjoy Oaxaca, it is truly a magical place 🙂
Paul
Nov 06
Without a doubt, the best Carnitas recipe ever! I’ll never make them any other way.
Pati Jinich
Jan 03
Yay!!! How can I explain how happy I am by this Paul? Thanks 🙂
Norma from El Paso
Nov 01
I made your Carnitas recipe for my grandson’s birthday and the meat was very good. Because of his dietary restrictions, I didn’t use salt or sugar, but the carnitas were still delicious. I did use the fresh orange juice but omitted the condensed milk.
Your salsa recipes add so much flavor to food, even without salt! Thank you very much. I watch and enjoy your show.
Pati Jinich
Jan 02
So happy to hear you could adapt this recipe to your grandson’s needs Norma. I hope he had a great birthday!
MaryBeth
Sep 27
This was incredibly delicious and easy! These carnitas will definitely go into our family’s regular rotation and I would highly recommend to anyone looking for an authentic carnitas recipe.
Pati Jinich
Sep 27
So glad you and the family liked the Carnitas MaryBeth! Hugs to all 😉
MARZA
Sep 15
THANK YOU PATY ! SIMPLE , AND DELICIOUS CARNITAS. MADE IT WAS ESPECTACULAR KIDDOS LOVE IT:)
Pati Jinich
Oct 03
Yay, glad to hear Marza, hugs to all!
Valary
Aug 21
Hi Pati! I love this recipe so much! When I was trying to think of what to make for my birthday dinner, it was no question, this recipe! Now I just need your tres leches cake and I’ll be all set! Thank you Pati!
Pati Jinich
Sep 18
So glad you love the Carnitas Valary, Happy Birthday and abrazos to you!
Ramona Barranco
Jul 26
Ramona B. I loved the carnitas recipe Mexican style you prepared in one of your shows. Your shows are entertaning and easy to follow. Thank you Pati
Pati Jinich
Jul 29
Thanks so much Ramona, so glad you enjoyed the Carnitas, yay!
Lisa M.
Jul 17
Love your show so much! Had no idea Senoloa was so beautiful! Saw your show w/ the Chef Vivian, love it. I’ll make it with the roasted tomatoes, onions, garlic & peppers. TY!!
Pati Jinich
Jul 25
Thanks so much Lisa, so glad you have been enjoying the show. Un abrazo!
Sherry
Jul 11
Hi Pati!
I am making this recipe for the second time! It is by far the most delicious carnitas recipe! When I made it the first time a few months ago, my son Israel raved over it. He gave one to his friend who said “it was the best taco he ever had”. Tonight is for my husband’s birthday 😀. I love your show and recipes, and seeing you with your sons in the kitchen. Much love from Texas.
Pati Jinich
Jul 21
Yay Sherry! So very happy everyone enjoyed the Carnitas tacos 🙂 Happy Birthday to your husband!
Jim & Lisa S.
Jun 30
Hi Pati,
So many people and comments on this….hope you read mine.
I live in Montana. There is no great Mexican food here…anywhere. So I decided to make my own. I’m a fair cook and caught your show on PBS.
Hooked. Bought your book……..made carnitas using your recipe. I did tweek it just a bit (added coke-a-cola, agave syrup + milk, and fresh orange juice) but it was by far THE MOST DELICIOUS CARNITAS I HAVE EVER HAD.
Served it to the family and friends – non left over! None.
I thank you for sharing your knowledge. If you ever travel to Montana, please use our kitchen!
Pati Jinich
Jul 04
Jim & Lisa, hi! So glad you decided to do your own Carnitas, your twist sounds like so yummy. So glad everyone enjoyed them, yay!
Steve U
Jun 20
I can already tell this is going to be a great recipe! One question though, could I use your sour orange mixture (1/4 C. ea. of Grapefruit juice, Lime Juice, Vinegar, Orange juice) instead of the just orange juice. I’ve been looking for a good substitute for the sour orange used in Mexico. Absolutely love your shows!
Pati Jinich
Jul 04
Hi Steve, the sour orange mixture goes much better with dishes that will use achiote like Cochinita Pibil or Mini Pibis. I think for Carnitas, using just orange juice is a better idea, enjoy!
Steve U
Jul 15
Yup! This is by far the best Carnitas recipe I have followed. I am a firm believer in Patti and the Mexican Table. Thanks!
Pati Jinich
Jul 25
Gracias Steve, un abrazo!
Shelly
Jun 02
Pati, my husband and I live in San Diego. So, as you can imagine we have many places here that serve carnitas. After making your recipe there is no longer a reason to go to a restaurant to have the best carnitas in San Diego because they are now served from my own kitchen. We are very lucky to have a small family owned tortilleria right down the street. They cook and grind the corn to make the tortillas. These tortillas stuffed with the carnitas, guacamole from our local avocados, white onion, cilantro, and fresh lime juice are simply amazing.
I have made so many of your recipes that are always met with rave reviews from dinner guests. I have a “Pati” folder in my recipe box. My husband and I enjoy watching your show so much! Thank you for sharing your passion for delicious Mexican cuisine with all of us!
I am making your Caramalized Pasilla Brisket for dinner guests in a few days. I cannot wait to taste it!
Pati Jinich
Jun 12
Aw Shelly, you are so kind! Very happy that you are enjoying my recipes and tuning in with your husband. The new season from Jalisco will premiere mid September, hope you guys will love it as well 🙂
Shelly
Jul 04
Pati, we are anticipating the new season and looking forward to new recipes to share with our friends. Thank you so much!
Jenny V
May 30
Hola, Pati!
Can I make this without using the condensed milk?? My son has milk allergy. Can the condensed milk be substituted or simply omitted?
Pati Jinich
Jun 05
Of course Jenny, go ahead and skip the condensed milk or try this other recipe and substitute the regular milk with any other your son can drink 😉
Rhonda B
May 25
Made this for dinner today. I wasn’t sure about the sweetened condensed milk, but you were absolutely right about the caramelization! The orange juice also brightened it up just a little. Absolutely delicious!
Pati Jinich
Jun 10
Yep, sound weird but the condensed milk makes all the difference in this recipe, glad you liked it Rhonda.
Linda Kay Litster
May 22
I absolutely love your cooking show!!! You are such a breath of fresh air to cooking shows and have such a fun personality!!! Your food is divine!!! I love cooking Mexican food and enjoy experimenting with flavor!!! You have shared some wonderful tips and I hope I get a chance to meet you some day!!! God Bless you Pati, you deserve it!!! If you are ever in Salt Lake City, my door is always open!!! how do I order your cookbook?
Pati Jinich
May 23
You are incredibly kind Linda, thanks so much for your sweet words, so happy you have been tuning in and enjoying the show. The new season will premiere mid September, do not miss it 😉
Erna Dusek
May 21
Hi Patti I can’t remember if you used lard, shortening or oil to brown the meat for carnitas
Pati Jinich
May 23
For this recipe I used vegetable shortening Erna, but lard or oil work as well, enjoy the Carnitas!
ejbarnett
May 18
I will need try carnitas asap with condensed milk. Will let you know if it is to my taste.
Pati Jinich
May 23
And how did you like them? 😉
Tom Kosciesza
May 06
Hi Pati,
I made your Carnitas for Cinco de Mayo yesterday! Everybody absolutely loved them. I served them in my restaurant in Wisconsin. Raving reviews from my guests.
You are great and I try many of your recipes and have never been disappointed!
Thank You!
Pati Jinich
May 10
Thanks so much for making the Carnitas and sharing them with your guests Tom! So excited to read everyone was pleased, yay!
Rhonda M
Apr 24
I’ve made good carnitas in the past but decided to use your recipe this time. Perfection! Made exactly to recipe except put them in the oven at 285 for about 3 hours. There was more than enough meat for several meal, my husband finished the carnitas a couple of days later and literally drank the remaining cooking liquid! Plus I was able to get my corn tortillas to puff after watching your show and following your advise to make the dough a little wetter. We love your show and enjoying trying your wonderful recipes. You have a beautiful family. Thanks for helping me make good foods for my family.
Pati Jinich
Apr 25
Aw Rhonda, this is a beautiful message from you, thanks so much! So delighted you and your husband enjoyed the carnitas and congrats on your tortillas, yay 😉
Terri in Melbourne, FL
Apr 19
I made it last weekend and it turned out so yummy that I had to share it with many of my friends and they also agreed so I turned them on to your website for the recipe. I, too, was hesitant with the condensed milk but went ahead and did it. It was totally awesome! I love your show too. One word that describes you is absolutely ADORABLE! Thanks Pati for some delicious easy Mexican dishes.
Pati Jinich
Apr 25
Thanks so much for the super kind words Terri, and for sharing me and my recipes with your friends. So glad you guys loved the Carnitas, yay!
reggie walker
Apr 06
Great recipe……..
Pati Jinich
Apr 11
Gracias!
Donna
Apr 03
Ola’ Patti!
My first time making this recipe. I did the browning, the blending/heating and place all in my crockpot. I hope the results are as intended. Wish me luck. I watch your show on the weekends and wish I could smell the food you prepare!
Thank-you so much for sharing.
We are blessed to come together with good authenic food.
Pati Jinich
Apr 04
Awesome Donna! Please let me know how the Carnitas come out of the crockpot 😉
Yolanda Nieto
Mar 28
Great recipe! I’m making it now. Can you tell me the purpose of the condensed milk? Thanks!
Pati Jinich
Apr 11
It is basically to boost the caramelization of the meat Yolanda, the sweetness and crispiness of the meat is classical in the Carnitas recipes, hope you liked them!
Steve Garrity
Mar 04
This is one of the best things I have ever tasted in my life!!! Amazing!! The pork turns out with amazing flavour, extremely tender and juicy. Pati your talent is a gift. I had always had trouble cooking meat, but now I have this wonderful authentic recipe that brings the culinary love of Mexico into my home. Thank you Pati! This recipe made me and my wife very happy and I can’t thank you enough! I give this recipe a 1000 stars!!!
Pati Jinich
Mar 07
Thanks so much to you and your wife for the stellar rating Steve! So glad you loved the Carnitas, my favorite 😉
Paul
Feb 15
We’ve tried so many recipes for carnitas. This one though, I must say, is IT. Actually, even better than any restaurant “carnitas” we’ve had! This one goes on file in our recipe book as the way it’s done. Thank you Pati, for this and all your other authentic recipes too!
Pati Jinich
Feb 20
Yay!!! SO GLAD to read your message Paul, love that you love the Carnitas 😉
David
Feb 05
Is it ok to shred and then place under the broiler to crisp up the edges?
Pati Jinich
Feb 10
Sure, just watch them because you don’t want to eat dry Carnitas 😉
Mark Orpen
Feb 04
I’ve made your Carnitas twice now and they are wonderful. I think shredding the pork was the most time-consuming part of the recipe. This was the first recipe of yours I made. There will be more to come. Thank you.
Pati Jinich
Feb 10
So glad you liked the results Mark 😉
Jenny
Jan 30
Hi, Pati!
What do I do with the leftover juices?? Do I place the shredded meat back in it? Or does that change everything completely?
Pati Jinich
Jan 31
You can add a bit to the Carnitas once done, if you like them juicy Jenny 😉
Linda
Jan 19
Hi Pati
We enjoyed eating these carnitas this weekend. We are kind of carnitas junkies 😁 but then I took one of your empanada recipes and my leftover carnitas and made a whole other dinner. 👍 love your food💗
Pati Jinich
Jan 21
Wow, yes! I like this idea very much, thanks for sharing Linda 😉
Kristine S.
Jan 18
Wow, just wow – these Carnitas are sublime. THE Carnitas recipe – finally! Everyone was so blissfully happy eating these in tacos. We all agreed your recipe replaces the one I have used for years!! Thank you sooooo much! I love your show and the joy you bring to cooking. Your recipes are wonderful!
Pati Jinich
Jan 21
Kristine, thank you! So happy you liked the Carnitas so much and thanks so much for tuning in, un abrazo!
Patricia W.
Jan 13
Thank you Pati for this recipe. Super easy to make, only ingredient I did not have on hand was marjoram so I added a bit of oregano instead(not sure if that was ok though). It turned out great and my family loved it. I served it with guacamole, corn salsa.
Pati Jinich
Jan 17
Awesome Patricia! So glad you enjoyed the Carnitas, and they are perfect with guacamole, bravo!
Claire A.
Dec 27
In honor of some friends, I made these for tonight’s dinner. The family LOVED the carnitas. Even my pickiest eater went for thirds! Thirds, people! It’s completely unheard of. So, thank you Pati for helping make our dinners yummier and brighter.
Pati Jinich
Jan 06
Thirds!!! Wow, love it 🙂 So glad the family enjoy the Carnitas, hugs to all!
Nomi
Nov 16
Hi Pati!
I’ve made this recipe several times and everyone loves it! I’m curious what the condensed milk does.
Thank you so much for sharing!
Pati Jinich
Nov 22
Besides adding a little sweetness it works perfect for the caramelization process. So glad you like the Carnitas Nomi!
Ricardo C.
Oct 10
I made this recipe last night, but lacking a dutch oven I added the ingredients to my 8 qt instant pot for 1 hour. It came out AMAZING!
Pati Jinich
Oct 22
Wow Ricardo, thanks for the feedback, a lot of people ask how to make some of my recipes using and Instant Pot, so now we know for the Carnitas!
Annamaria Carson
Oct 04
I was hesitant in making because I buy carnitas… I don’t know how to make these. Well I made them. And I want to say much much better than bought ones. So delicious. I love this recipe. And I froze some.👍🏼
Pati Jinich
Oct 04
Bravo Annamaria, so glad you decided to give these Carnitas a try, yay!
Danielle Simpkins
Oct 01
This was the second time I made these and they were absolutely devoured by THREE of us! I am an instant hit with my adult children and their spouses when I cook ANYTHING from your shows. And my mom just came back from her Time-Share in Puerto Vallarta and brought me a new molcajete and Olla de Barro. I am so excited to be able to prepare authentic Mexican dishes. Thank you for making everything so easy to follow.
Pati Jinich
Oct 04
Thanks to you for following Danielle and congratulations on your amazing new gifts, bravo to your mama!
Kristin
Sep 27
Today I made this for the second time, and my family raves about it. I love that it’s so versatile. Some of us make tacos, others put it on salad, or sandwiches, or just plain. Thank you for the great recipes from one of my favorite cooking shows.
Pati Jinich
Oct 04
Gracias Kristin, so glad everybody like the Carnitas! How about next time you use them to make Tortas Ahogadas? Here is the recipe for you 😉 http://patijinich.com/pati_2020/tortas-ahogadas/
Emily Laguna
Sep 26
I made these tonight and they are delicious!! My first recipe from your cookbook, and I am sold. We had them with the tomatillo-avocado salsa and the pickled jalapenos and the toppings took it over the top. Thank you Pati! If you ever make it to the Baja peninsula, there is a restaurant in Rosarito named La Flor de Michoacan with carnitas tacos that are absolute perfection – I would love to hear your take on their style.
Pati Jinich
Sep 29
So glad you loved the Carnitas Emily! I was in Baja couple of years ago to film Season 7 of the Show, hopefully we’ll all be able to travel again soon 😉
Robin
Sep 22
Pati, I just made this today. BEST carnitas I’ve ever had!!!! Thank you! I watch you all the time, and look up your recipes. I love how some are authentic and some are a mix. Can’t wait until your new season starts.
Pati Jinich
Sep 24
Thanks so much Robin, glad you liked the Carnitas! Tune in on October 3 for the big premiere of the New Season, yay 🙂
Diana boatsman
Sep 21
Can I freeze carnitas ?
Pati Jinich
Sep 24
Absolutely Diana, you can wrap them in foil and then seal them in a plastic bag 😉
Anonymous
Sep 02
Hi Pati! If I was to make 4-5 servings what would the measurements be? I need a smaller thing of pork than 4 lbs. I’m just not very good at changing the measurements.
Pati Jinich
Sep 05
Just cut every single ingredient measurement in half, have fun!
Tom
Aug 31
Pati, thank you, these Carnitas come out delicious.
Now I am wondering about serving suggestions.
For example you have some video segments showing some very beautiful delicious tacos (with various names) being built up with very specific combinations of toppings and sauce.
These Carnitas are very delicious with the corn tortillas, and to venture farther when I keep making them I wonder if you also already know about some other ways to serve that are proven to be great ways of serving them?
Pati Jinich
Sep 05
Hey Tom! Tacos are classic, but how about these amazing tortas? You will love them 😉 http://patijinich.com/pati_2020/tortas-ahogadas/
Tom
Sep 05
Oh, I see the linked recipe calls for Brown Sugar Carnitas but yes I could try this version of carnitas in the Tortas also!
I bet I really will love them!
Thank you, Pati!
Rex
Sep 23
Try Pati’s Brown Sugar Carnitas. They are the best!
Cynthia Hendrickson
Aug 22
Hola Pati, I love your programs, have owned both of your cookbooks for a long time, and cook from them regularly. You continue to inspire me to try more and more Mexican techniques, ingredients, recipes and delicious meals! I am so grateful, especially during these difficult times! My dilemma, carnitas or posole. A combo? Why not!💞
Pati Jinich
Aug 23
Carnitas & Pozole, ha! You guys are having a feast, enjoy!
Anonymous
Aug 19
Love your show, very informative!
Pati Jinich
Aug 23
Thank you! New season premiering the first week of October, stay tuned 🙂
J. Marty Halle
Aug 02
This recipe was estupendo!! So easy to make . I love your show and it always reminds me of growing up with my mom the way you interact with your family. Your show with Viviana Howard was great as well!
Pati Jinich
Aug 05
Thank you so much! That episode is one of my favorites as well 😉
Ale Walker
Aug 02
Hola Paty, soy súper fan de tu tv show, una pregunta, puedo hacer las carnitas en cazo de cobre?
Pati Jinich
Aug 05
Claro que si Ale, de hecho quedan buenisimas 😉
Carri
Jul 26
I used this recipe today and I am sold!! Best pork I have ever made. So juicy, flavorful and tender. And really easy. Pati – my husband and I love your show and appreciate the love you clearly put into your cooking. Thanks for sharing.
Pati Jinich
Jul 28
Thanks to yo Carri for giving the Carnitas a chance, so glad you loved them!
Beth
Jul 22
Thank you for getting us through quarantine! We all watch a couple episodes of your show everyday. I made this recipe last night and everyone was blown away! The best carnitas EVER! I immediately decided that I’m cooking this for the whole family once we can all be together again. I am truly grateful that your recipes give us the pleasure to celebrate the Latinx culture in our kitchen. Thank you!
Pati Jinich
Jul 26
Aw Beth! Thanks for the sweet words 😉 These are really difficult and trying times and we all have to be there for each other right? Stay strong and healthy!
Jerry
Jul 13
Hello Pati,
I thought I had a pretty good recipe until I gave yours a try today. Holy Moly, what a difference, the pork was so moist and the flavor, out of bounds!! I did use some Cuban pork stock I had saved and used it instead of water and I was glad I had it!!
Thank you so much for sharing, it was unreal!!
Tonya
Jun 18
Hi pati. Don’t know how far this will reach but. I think you are awesome. I love your cooking style,vibrance and personality. I enjoy cooking it is my pation. Just wanted to let you know you inspire me. If my word could express my story and struggle I would but all I can do Is say thank you for being you. The struggle is real. Culinary manager after covid?? I think ??? For now?? Until we close then what? My whole life. Your great keep doing you
Pati Jinich
Jun 21
Thanks Tonya for the kind words! Hang in there, these are difficult and trying times for all 😉
Debbie Burnette
Jun 14
Delicious and easy! Thank you for sharing your expertise! I enjoy so many of your recipes.
Pati Jinich
Jun 18
Thank you so much Debbie! Enjoy the Carnitas 😉
Craig Smith
Jun 12
I’ve made this recipe several times and love it. Did some experimenting (mad scientist) and recommend trying this:
Separate meat (shread) from cooking liquid and refrigerate both.
Defat cooking liquid, easily done out of fridge, comes right off the top.
Hard simmer cooking liquid to reduce and thicken.
Reintroduce meat and combine.
Spread meat on sheet pan and broil, tossing occasionally, until crispy ends develop.
Enjoy.
I enjoy your show and recipes.
Pati Jinich
Jun 21
Wow Craig, wonderful suggestions, thank you for sharing!
Theresa
Jun 04
These are fabulous, and oh so easy!! I’ll be making this carnita recipe a mainstay. Thanks Pati!!
Pati Jinich
Jun 08
Yay, thanks Theresa!
Katie Cain
Jun 03
Patti! Girl, this was amazing! I had it cooking all afternoon and my husband and I had to run an errand, when we got home the house smelled just amazing! My husband said I bet this is what Patti’s house smells like, lol. We cranked up the Latino tunes, cracked a cold beer, and even made our own corn tortillas. So GOOD! Thanks Patti!!
Pati Jinich
Jun 10
Hey Katie, yours sound like the perfect date plan! So glad you guys enjoy the carnitas 🙂
Patty M. Gonzales
Jun 02
Thanks for ALL You Do Pati, Love You!
Pati Jinich
Jun 02
Thank you so much Patty 😉
Katie
Jun 02
My mother in law and I use this recipe and it is one of those not to be missed meals that is an event in our house. I love carnitas and order them a lot when we got out, and I’ve had some pretty good ones but yours are by far the best I’ve ever had.
Pati Jinich
Jun 02
Yay Katie! So glad you and your family love these Carnitas 😉
Helen kovacs
Jun 01
So excited to my this for my boyfriend for his birthday on pandemic lock down. Thank you!!
Pati Jinich
Jun 02
Thanks Helen, happy birthday to him! 🙂
Gloria
Jun 01
Do you not crisp the meat at the end?
Pati Jinich
Jun 01
Not in this recipe Gloria, with the browning at the beginning and the cooking with condensed milk, the pork gets beautifully crisp and caramelized. Enjoy!
Charlie Bloomer
Jun 01
I always thought I’d had the very best carnitas in the Paracho mercado publico, but this recipe is better! Thanks so much, Pati!
Pati Jinich
Jun 01
Thanks to you Charlie, enjoy 😉
loretta robinson
Jun 01
Pati, I love carnitas but i have never made any, i’m going to try your recipe i will let you know how they turn out
Pati Jinich
Jun 01
Yay Loretta, please do!
Thomas Evans
Jun 01
I follow you on Instagram and love your style. How do I print the recipes or save them to a location for future reference?
Pati Jinich
Jun 01
Hi Thomas, on the bottom of each pic in the recipes, on the right hand side, you will see the printer icon. Thanks for following!
Anonymous
Jun 01
Sweet condensed milk?
Pati Jinich
Jun 01
Yep! I know it sounds funny, but it makes all the difference and caramelizes the meat in such a delicious way. Enjoy!
Cinthia
May 29
Hi patti, tu crees que puedo poner las carnitas en la hollita de lento cocimiento despues que las brown? O es mejor en la estufa?
Haber como me quedan, mi receta favorita es la sipa de tortilla me queda deliciosa jajajaja
Pati Jinich
Jun 01
Hola Cinthia, puedes tratar, pero para mi que quedan mejor en la estufa 😉
Lara
May 25
Is there something I can use instead of sweetened condensed milk?
Pati Jinich
May 28
Hey Lara, I know it looks suspicious to mix condensed milk with pork, but believe me, it has to be done like this. However, I have this other recipe for Carnitas that does not take any condensed milk, you may want to give it a try! http://patijinich.com/pati_2020/brown-sugar-carnitas/
Rani
Jul 25
Thanks for asking Lara…I came to ask the same. Thanks Pati for your website!
Beth Filiciotto
May 24
Oh my!!! This recipe for carnitas is the very best I’ve ever had!! The braising liquid with the unique ingredients and the addition on sweet condensed milk are fantastic!!!
Pati Jinich
May 28
Thanks so much Beth, enjoy!
Donna
May 20
Can you use a cut of beef instead of pork?
Pati Jinich
May 20
Well Donna, Carnitas have to be definitely pork, if not, they are just not Carnitas 😉 But you can try the same recipe with beef and call it something else 😀
Whihaebig@Yahoo.com
May 18
I Love Carnitas, I am hoping these are as good as I get in Mexico, They look great, I look forward to trying them and other of your recipes….thanks for highlighting Mexico’s great foods.
Pati Jinich
May 20
Thanks to you for being willing to give my Carnitas a try, I promise you will love them 🙂
Lisa
May 15
I have been watching your show now for as long as you have been on. At the moment I am making the Carnitas. Every dish I make I make it for my husband a man straight from Culiacan, Sinaloa. When he takes his first bite I watch his face and he closes his eyes in delight. Gracias. And your cookbooks are wonderful. We also loved your series on Sinaloa.
Pati Jinich
May 16
Haha Lisa, I love the parameter to measure the success of a recipe! Thanks for the kind words 😉
Dora Martinez
May 08
Omg i made this today. They are delish can’t wait to sherred and make taco’s. We love watching your show..
Pati Jinich
May 11
Thanks Dora! Carnitas tacos go pretty well with some salsa and guacamole, yum 😉
Erika Hollis
May 07
Ok Patti ..
This is the absolute best recipe and I thanknyou for this!!!
Pati Jinich
May 11
Thanks Erika 🙂 Love that you love it!
Barbara
May 07
Pati has one of the best cooking shows on t.v. She always has great recipes and I love the people and places she introduces the audience to. Gusta.
Pati Jinich
May 11
Muchas Gracias Barbara 😉
Cecilia Orozco
May 06
I just started watching your show last week. I’ve seen some incredible dishes.
My son and I decided to try to make the carnitas. They were amazing. Tan deliciosos. Never have I ever tasted anything so flavorful and so delicious. It was a big hit with my whole family. I also made your salsa verde with tomatillos crudos and avocado. I love it. Truly amazing. This was our first attempt at carnitas. So we were extremely happy. My son has been my side kick, since the lockdown. I’m glad we’re making memories and making delicious meals together. Thanks for inspiring us. Gracias Pati
Pati Jinich
May 11
Thanks Cecilia for your feedback on the Carnitas, love to read the family approved 🙂
Heather
May 05
Can’t wait to make these for Mother’s Day! It will be so wonderful to share a super flavorful dish like this with my family. I have never added anything sweet to my carnitas before and I am so excited to try this version!
Pati Jinich
May 11
I hope you liked the result Heather, thanks for giving this recipe a chance!
Tiffani
May 04
Can you freeze after cooking? Is it any good later?
Pati Jinich
May 04
Absolutely Tiffani, freeze the Carnitas and when you are ready to eat, thaw in the fridge, warm up and they will be perfect!
John Clerkin-Whitcomb
May 03
Watching your carnitas episode and the husband wants me to try your recipe… Naturally, at the moment pork is hard to come by where we’re at due to the pandemic, but I’ve saved your recipe and will be making it as soon as I get a chance. I have always used onion, garlic, citrus, bay leaf, cumin and Mexican oregano. I’ll admit, the sweetened condensed milk and cloves give me pause for thought, but I have Mexican friends who include a cinnamon stick, so I know everyone has their own favorite recipe. I’ll be following up and letting you know how it turned out! We love your show, hope you and your family are (and stay) well!
Pati Jinich
May 03
Thanks John, you will not regret using the condensed milk, trust me on this one 😉 Hope you and your family are also staying safe and healthy!
Veronica Blancas
May 03
Saw carnitas in your show they looked delicious will be making them soon.
Pati Jinich
May 04
Yay Veronica, enjoy!
ALISON E.
May 02
These are to die for… no joke, just make them, don’t give it a second thought. However, we did make some adjustments given the ingredients we had on hand. We subbed oregano for marjoram, ground clove for whole clove and brown sugar for sweetened condensed milk (our son has a dairy allergy). These turned out amazing, we love Patti and watching your shows; so many good recipes and such fun to watch.
Pati Jinich
May 04
Hi Alison, great subs for this recipe! We just have to make do with what we have on hand, especially in these weird times 😉
Samantha Carmona
Apr 20
I am making tacos tomorrow- taco Tuesday! I asked what kind of tacos my husband would like and he replied Carnitas! This sounds so delicious! I don’t have a dutch oven or a heavy pot, can i just use a regular stainless steel soup pot with a lid or an instant pot? i don’t want to wreck the taste or texture, we would be missing out if it was anything less than how it is suppose to be. I would’t know the difference but, my husband sure would haha. Thank you for your awesome recipes! I am thankful that we are able to share with our kiddos the traditional authentic Mexican food of my husband’s childhood, a part of who he is, a part of who my kids are.
Pati Jinich
Apr 27
Thanks so much Samantha for your message, how sweet that you are making the Carnitas for your husband 😉 Of course you can use any regular pot with a lid, it will work perfectly. Good luck!
Joanne
Apr 17
We’ve been hankering for carnitas! I made myself follow the recipe to the letter and it was fantastic! Thanks so much for making taco night truly special!
Pati Jinich
Apr 19
Great to read this Joanne! Carnitas are just so tender and delicious, they make any taco spectacular 😉
Joey
Apr 10
Pati, you have done it again! These are AMAZING! I think the sweet condensed milk gives it a really great flavor! I have already done this recipe twice! The first time I did it just as directed, the second time I tweaked it a bit by cooking it in a crockpot for 4 hours on high. Both ways are good, but the second made the meat super tender. Thanks for the recipe! I love your show!
Pati Jinich
Apr 19
Thanks so much Joey for your message and for tuning in! Glad to hear you have tried the Carnitas more than once 😀 and thanks for the suggestion on the crockpot. Stay tuned because the new Season of the show will be all about Sonora!
Vanessa Tarantino
Apr 08
Hola Pati is there any difference in flavor or authenticity with this carnitas recipe and the brown sugar one? Quiero hacer las carnitas en casa por primera vez y no se cual escoger ? Auxilio!
Pati Jinich
Apr 09
Hello Vanessa, both recipes are pretty authentic, one is citrus-y, the other milder, but both are really delicious 😉 Go first with the plain carnitas and see how you like this recipe. Enjoy!
Tamara White
Mar 17
Hi Patti,
I absolutely love your content! I have your latest cook book and I watch your program on Youtube all the time. Just a quick question. I’ve made your carnitas recipe twice now and mine never looks like your picture. What am I doing wrong?
Pati Jinich
Mar 18
Hi Tamara, maybe your Carnitas look better? 😀 What about the flavor, were you pleased? At the end is all that matters!
Laurie
Feb 02
Your recipes are the best. Carnitas are simmering. Smelling fabulous! Getting hungry
Pati Jinich
Feb 04
Love Carnitas! Enjoy Laurie 😉
Maria Contreras
Jan 28
Hola Paty, la admiro por toda su trayectoria y amor a nuestra cocina. Vivo en Alemania y me gustaría hacer las carnitas para amigos pero no sé cual de las dos recetas queda más jugosa y doradita, si es la leche o el jugo de naranja el que suaviza la carne. Hay alguna manera de ver sus shows fuera de los EEUU? Muchas gracias,que sigan sus éxitos.
Pati Jinich
Feb 10
Hola Maria, mil gracias por tu mensaje. Yo creo que tanto el jugo de naranja como la leches son indispensables en esta receta. Hay varios paises en donde se ve el show a traves de Amazon Prime, ya probaste?
Rachel
Jan 26
Pati!!! This recipe is AMAZING! My Grandmother is from Mexico, and Mexican food is always instant comfort for me! I love making Mexican food for my friends, and know this is definitely going to comfort their hearts, souls, and stomachs! Thank you so much for sharing this recipe!
Pati Jinich
Jan 31
Thanks to you Rachel! Mexican abuelas are the best 😉
Trisha
Jan 11
I am making this in my kitchen as we speak. The smells are amazing! My family and I can’t wait to try it.
#MouthIsWatering
Pati Jinich
Jan 12
Mmmmmmm….that smell!
Chris
Dec 16
I wish I knew of a word that meant thank you x 1000. You are amazing in the kitchen and inspire me to take my cooking to the next level.
Pati Jinich
Dec 16
Aww thank you , Chris!
Brittini H
Dec 13
I just made these carnitas. Absolutely delicious! And not as cumbersome as I thought it would be to make even after watching this episode. I’m so glad I did it! Thank you.
Pati Jinich
Dec 14
I’m so glad you did it too, Brittini!
Bette tobin
Nov 25
Wonderful so easy for “gringo”,I love it
Pati Jinich
Nov 25
So glad you enjoy the recipe, Bette!
Istrha
Nov 24
Hi so for the Carnitas recipe what’s up to so can I use for the milk and the orange juice I am allergic to milk and allergic to orange juice but I would still like to make this recipe thank you,ISTRHA PS I LOVE YOUR SHOW
Pati Jinich
Dec 12
Oh you can skip the milk and orange juice, and just add a bit more water, Istrha.
Linda of Pittsburgh
Nov 05
Pati, is this the same recipe as those wonderful sandwiches from Tijuana? Back at home, you and your son spooned the two sauces over, and you said it made the bread happy! I couldn’t find in the recipes, and it made us so hungry last night. When you took a bite, we did along with you! Thanks. Love your show.
Pati Jinich
Nov 05
Oh here’s that sandwich, Linda: http://patijinich.com/pati_2020/tortas-ahogadas/ It’s soooo good.
Alexa V
Oct 14
Hi , I don’t have a pan that I can put in the oven , can I cook in pressure cooker or slowcooker ? How long do you recommend ?
Pati Jinich
Oct 14
You can use either a pressure cooker or slowcooker for the carnitas, Alexa.
Anonymous
Oct 14
How long in the pressure cooker ?
Pati Jinich
Oct 16
I recommend you follow the timing directions that came with your pressure cooker.
Tim Rooney
Oct 01
This recipe is so easy to follow and the results are nothing short of spectacular. The sweet twist on carnitas makes a meal that will be easy to repeat and always remembered by your family or guests. Great results all three times it was made.
Pati Jinich
Oct 02
I hope you continue to enjoy the carnitas with your family and friends, Tim.
Norma Jean Alvarez
Sep 01
Thank you so much for this flavor filled dish. I am not a seasoned cook so I was grateful your directions were so easy to follow. The ingredients are not something I would ever think to put together – one of the reasons I love your TV show – my mouth could not have been more pleased. I started this dish and shortly after called family over for dinner because the fragrance was so enticing. I also made your Salsa Verge to go along with it for scrumptious tacos. You are a blessing <3
Pati Jinich
Sep 03
That’s awesome that you all loved the tacos, Norma Jean!
Anonymous
Aug 02
Ipati l love your show and all of your meal .you love Mexico . your mom looking so pretty and smart also your dad to. Mind family want to no make pozloRed …we don’t miss a show your boys look just like your husband. Take care see you soon.
Pati Jinich
Aug 06
Thanks for never missing a show!
Yolanda
Jul 18
Hi Pati, I just wanted to let you know I made this last weekend for my family and they all LOVED it! Albeit, my mom and dad were both VERY skeptical when I said I was making carnitas (both born and raised in Mexico until their 40s when we immigrated to the US), but both were SUPER surprised with how delicious these came out. I will def be making them again. Thanks so much Pati!
Pati Jinich
Jul 19
Yay! I’m so happy to hear the whole family loved them, Yolanda.
Sharla
Jul 12
OMGoodness! Thank you Pati for this most amaz-a-zing recipe! yum, Yum, YUM!
Pati Jinich
Jul 15
Thank YOU Sharla.
Brandon
Jun 21
We’re making this for our daughter’s eighth birthday. So excited to try it!
Pati Jinich
Jun 23
Happy birthday to your daughter, Brandon!
Marisol
Jun 20
Not sure if this posted the first time i would love to try this was just wondering what the 4 whole cloves was of
Pati Jinich
Jun 20
Oh I mean the spice, clove. You can find cloves at your local supermarket. They come either ground or whole.
Valerie
Jun 15
of course they came out excellent. however i used to much meat and i noticed after shredding, i would have liked MORE juice. what can i use to add more juice to the meat??
Pati Jinich
Jul 03
I’m so glad you enjoyed it, Valerie! Next time, you can increase all of the other ingredients in the same proportion. So if you use double the meat, you can double all the other ingredients.
Amanda
May 27
Wow! This was fantastic even though I substituted some things. I didn’t have any sweetened condensed milk, so I put a little whole milk and some apricot preserves. I also put some celery in with the garlic and onion because I like celery and wanted to clean out the fridge. Also, I just used vegetable oil since I never buy lard.
Pati Jinich
May 27
I’m so glad you made the recipe your own, Amanda!
Nedmomma
May 20
These were yummy! But they never got browned like in your picture. I used a large steel dutch oven over the stove and they were pretty much swimming in the liquid ingredients. Maybe it wasn’t wide enough? What did I do wrong? Please help!
Pati Jinich
May 23
So glad you enjoyed the carnitas! If you want to get some more brown on the meat you can put the meat under the broiler to get them more brown or you can also let them brown a bit more in the pot…raise the heat in the end for a few minutes and let them sear for a bit longer.
Jeff
May 04
Holy guacamole! Made this for Easter and if I closed my eyes, I swear I was at a little roadside stand in Guadalajara. Have to make two pots next time. We ran out. Happy Cinco De Mayo.
Pati Jinich
May 10
Awesome! Hope you had a great Cinco de Mayo, Jeff.
Sue K
Apr 15
How much sweetened condense milk do you add in?
Pati Jinich
Apr 15
You use 2 tablespoons. Enjoy the Carnitas, Sue!
Jasmine
Apr 11
I must be the only one on this thread who’s carnitas didn’t turn out! So embarrassing😕. I mean the flavor was delicious even though I admittedly forgot the bay leaves but by the time an hour and a half went by all of the braising liquid had evaporated and the meat was on the rough dry side. My stove does run a little hot. I even made it with less meat, 1 1/2 kilos. Whay do you think happened?
Pati Jinich
Apr 24
Oh yes, you’ll want to turn down the heat. The heat should be at the lowest setting. I hope you give them another go, Jasmine!
Jenesis Byrne
Apr 09
When you say 8 servings, how many tacos does this make?
Pati Jinich
Apr 12
Oh…that depends on how stuffed you make the tacos.
Carol Craig
Mar 09
we Love carnitas. What casserole did you make with this?
Pati Jinich
Mar 28
Oh you can add the carnitas to your favorite casserole recipe that uses pork…
Mama Rose
Mar 09
Another great recipe from Pati! This is one of our favorites for a party….everyone loves it. Excellent for a buffet. Thank for all of your great food inspiration Pati!
Pati Jinich
Mar 18
Thank YOU for trying the recipes, Mama Rose!
Anonymous
Mar 09
What was the green salsa with tomatillos and avocado called?
Pati Jinich
Mar 18
Here it is: http://patijinich.com/pati_2020/salsa-verde-cruda-with-avocado/ Enjoy!
Susan
Mar 03
This is delicious!! I used pork tenderloin and it still was delish! What can I substitute for the sweetened condensed milk? I think when I made it I used half & half? I am making it again today with boneless pork butt. I know it will ALL get devoured again? Thanks..you are a delight!
Pati
Mar 08
You can also use this recipe: http://patijinich.com/pati_2020/recipe/brown-sugar-carnitas/ or you can replace the sweetened condensed milk with with a tablespoon of brown sugar, Susan. Or leave it out completely…the carnitas will be slightly less sweet without the sweetened condensed milk but still yum.
David Johnson
Jan 27
I have been making what I thought was a really fabulous carnitas recipe, I was a little hesitant because of the thyme and marjoram…….. but holy moly, this is the most delicious absolutely amazing recipe ever!! Once again you have stole the show! Muchísimas gracias xoxoxox
Pati
Jan 28
Mil gracias, David!!!
J
Jan 21
AMAZING! I was hesitant to make carnitas because I usually don’t like them since they are often very dry. Holy moly, these were the best carnitas I ever had! And everyone else agreed. Please, please, Pati, add another date for your Mexican Table in DC, this year’s sold out so fast =(
Pati
Jan 23
So happy to hear you loved them, J.! Keep checking this page, as hopefully I’ll add another event near you: http://patijinich.com/pati_2020/category/upcoming/
Mark in Seattle
Jan 19
Hi Pati,
I’m always in search of the best carnitas recipe that’s practical to prepare at home (something other than deep-frying in lard). After reading through this and your Brown Sugar Carnitas recipe, I have 2 questions:
How can 1 Tbs of lard be enough to brown 5 lbs. of pork (the other recipe uses 1 cup)?
The Brown Sugar recipe calls for 1 cup of lard and there’s no mention of draining/removing it. Given that pork shoulder renders a tremendous amount of fat when cooked, in addition to the cup of lard, how does this not result in an incredibly greasy/lard-laden sauce when finished?
Thank you so much in advance for all the wonderful recipes and advice you are kind enough to share with the world!
Pati
Feb 04
Hi Mark, after the carnitas are ready you can remove the remaining lard/fat. The amount is enough because the pork tenders fat as it cooks..
Kay
Jan 17
Excellent taste.
Pati
Jan 17
Thank you Kay!
Bob in Nampa, Idaho.
Jan 13
Made this for dinner tonight.
Followed the recipe precisely, served it from the pot.
Cilantro rice with it.
Everybody was crazy about it.
This is absolutely delicious.
Had some corn and flour tortillas for folks who wanted them.
The sauce would make an old pair of flip flops taste delicious. 😉
Pati
Jan 14
Hahaha…so happy you loved the sauce that much, Bob 🙂
Margaret Levine
Jan 12
Love your show!
Gracias!
Pati
Jan 14
Thank you Margaret!
Tom
Jan 12
Thank you Pati for all you do! The Carnitas super easy, Yummy!
Pati
Jan 14
Thank YOU Tom!
Shantanu
Jan 09
I made the carnitas today and they turned out delicious. I followed the recipe faithfully and the results surpassed my expectations. I removed the pork after was cooked, reduced the braising liquid, shredded the pork and added it back to the reduced liquid. I was able to get the pork with the fat cap at a Mexican store so that added to the flavour.
Thanks for sharing.
Shantanu.
Pati
Jan 10
I’m so glad you enjoyed it, Shantanu!
Anonymous
Dec 24
Love this recipe. Easy
Pati
Dec 26
Awesome!
Tess
Dec 05
hi Patti, can this recipe be cooked in a pressure cooker, I live in Australia and would love to start Mexican cuisine ,
Pati
Dec 11
Yes it can, Tess. Have lots of fun kitchen adventures down in Australia!
Beth Gonzales
Nov 27
I super love your show! Am a Filipina and just moved here in Texas 10 months ago from PH. Am an avid fan of Mexican cooking! I tried this carnitas and the aroma coming out from the Dutch oven while am simmering it, is to die for! Thanks for sharing this recipe and I will try recreating more of your recipes in my own little kitchen! My husband really liked this carnitas as well! A perfect taco Tuesday night for us!
Pati
Nov 28
I’m so happy you guys had an awesome, Taco Tuesday, Beth! I hope you have lots more fun kitchen adventures.
Fr.John Abraham
Aug 26
Pati,
Love the show, love you. Wish I lived closer to take a class.
I am gearing up to try this recipe but I wanted to double check the cook time. Certainly it must be correct based on all these rave comments BUT as long time BBQ guy and sous vide guy, I do have to wonder how you are getting tender rendered shoulder in just 1.5 hours. Am I reading this right? I rarely cook shoulder in the oven for less than 4-6 hours and on the BBQ it’s about 12 hours. Just want to be sure as I’m making this for a potluck gathering.
Cheers and thanks.
Pati
Sep 11
Oh yes give it try, John. You’ll be amazed what comes out after just 1.5 hours. I hope you enjoy it.
Seanae
Jul 30
I’m trying this tonight. I dont have that nice pan so I’m using a Crock-Pot for 8hrs. I plan on taking out the meat and ladling the juices out into a pan on the stove and reducing it on he stove then adding the meat back to the juices once it’s a little reduced and thickened and caramelized .
Pati
Jul 30
A crock pot will be great too, Seanae!
Fanny Gonzalez Olac OGFANNY85@GMAIL.COM
Jul 13
Hola Pato, en este episodio de carnitas usted hiso margaritas de cilantro. Podría compartir la receta para yo compartir con mi familia?
OGFANNY85@GMAIL.COM
GRACIAS!
Caramelo’s carnitas está en mi lista de vacaciones pero igual y no recuerdo en que PARTE de México fue.
I LOVE YOUR SHOW.
Pati
Jul 13
Here’s the recipe Fanny: http://patijinich.com/pati_2020/recipe/grilled-pineapple-margarita/ Enjoy!
Clara Morales
Jul 08
Hola Pati, i finally made Carnitas today, and it was one of the best pork dishes I’ve had! (Y soy Cubana, ya sabes que sin lechon no puedo vivir). My family (including my Chilean husband and Jewish son in law) loved it!! I served it with arroz con cilantro and a cabbage, jicama and cucumber salad. Tomorrow, we’re looking forward to nachos. Thank you Pati!
Pati
Jul 09
What a feast, Clara…and what a honor that it is one the best pork dishes you’ve tried! PS They’ll be great over nachos…getting hungry just thinking of it.
Adam
Jul 07
This was the best Carnita recipe. My family loves it, thanks!
Pati
Jul 09
So happy your family loves the Carnitas, Adam!
Elaine
May 19
I made this tonight with your salsa verde crudo and gaspacho. Delicious! But what to do with the leftover carnitas?
Pati
May 21
So many options….tacos, enchiladas, tamales…
Gretchen
May 16
I am SO EXCITED that I found your show and recipes! After living in San Diego for 7 years, I moved to the middle of Virginia where I really can’t find even the ingredients I need to cook good, authentic Mexican. I made this recipe with the salsa verde on Sunday and it was so wonderful. I can’t wait to cook more of your recipes and share them with all of my new friends! Thank you, Pati!
Pati
May 17
I’m so glad you found me too, Gretchen! I hope you continue to enjoy the recipes.
Ian
Apr 17
¡Hola Pati!
First off I love your show and I will be buying your cookbooks. I just made this recipe and it smelled and tasted sooooo good! I was wondering if you ever broil the shredded meat for 6 mins? Also do you go by time or temp? 200 degrees F about right?
Gracias para todo y your voice makes us men cooks weak in the knees jajaja 🙂
Pati
Apr 18
So glad you liked the recipe, Ian! If you want to put them under the broiler to get them more brown, you can also let them brown a bit more in the pot…raise the heat in the end for a few minutes and let them sear for a bit longer. I usually go for time…
Carol R.
Feb 25
The carnitas were a big hit! Everyone loved them! Thanks for the recipe!
Pati
Feb 26
Oh I’m so happy to hear that Carol!
Cynthia Stanukinos
Jan 30
Made the carnitas last week and they were fantastic! My picky eaters even ate them. Two tacos each! This recipe is easy to make and so flavorful. My favorite part is adding the onion mix to the pot. The aroma is heavenly. I love it!! It freezes well too. Next time I’m making a double batch and add it to my standby freezer dinners.
Pati
Jan 31
Oh yes….such a good smell! That’s awesome that even the picky eaters at home liked it 🙂
Kisha
Jan 15
Hi Pati, I am in Australia and regularly watch your cooking segment. I’ve tried many of your recipes and always they are perfect and enjoyed by all. Yesterday I watched you prepare carnitas and so today I made it, it turned out fabulous. How lucky you are to live in such a wonderful place, I would go crazy lol spending my dollars there and love every moment. I wish you and your family the very best , and I will keep watching.
Pati
Jan 15
Thank you for watching and trying my recipes all the way in Australia!
Elizabeth Theuser
Jan 12
Whole cloves stems removed? By stems to you mean to remove the little end part and only use the round part?
Pati
Jan 15
Exactly! Just use the round part.
Na H
Jan 02
And I believe what Carolyn is asking is a version of ‘Cordon Bleu.’
Yessenia
Jan 02
Hola pati siempre veo todos los fines de semana tú programa me encanta tus resetas gracias 😊
Pati
Jan 02
Mil gracias Yessenia!
Na H
Jan 02
Pati-eres lo máximo en el arte de la ‘Gastronomía for dummies en casa!’ Good title, as well! Spanglish works as well, right!
Felicidades por todos tus logros y aun hay mas, querida!
Pati
Jan 04
Awww thank you so much!
Chef Eddie in Boston
Dec 24
Hi! We made a very close version of this dish last spring with my family and the results were pretty amazing. We made carnitas tacos which we paired with toppings such as chopped red onion, cilantro, jalapenos, sour cream, queso AND Yucatan brand Habanero Hot Sauce. Lastly, we also topped our tacos with Pati’s tomatillo salsa. SO DELICIOUS.
Pati
Dec 26
Sounds super yummy!
Nancy Valdez
Dec 10
Hi Pati.
I decided to make this dish for my granddaughter’s 3rd birthday party. I fried 2 batches separately then simmered both together in a bigger pot. I didn’t taste test before the the party so I was really nervous about serving the carnitas as my only main dish. I was so grateful that everyone absolutely loved the carnitas and the salsa verde with avocado. I even packed plates to go!
Thank you for sharing this delicious recipe. I look forward to trying more of your recipes.
P.s. I forwarded your cookbook offer to my kids and suggested this would make the best mom Christmas gift ever.
Pati
Dec 11
I’m so happy to hear the carnitas were a hit! And I hope you get what you wish for this Christmas 😉
Carolyn Tomlinson
Nov 25
Carnitas are my husband’s favorite it’s all he orders at restaurants. this looks so easy by I’m a little scared to try it. Was wondering if you could help me figure it out my favorite meal in Mexican restaurants. It is a thin chicken breast cooked with a thin slice of ham with a white cheesy sauce on it I think. I have tried to imitate it but just can’t quite get it. Absolutely love your show you are so fun to watch and you make everything look so easy
Pati
Dec 01
It sounds delicious! Not sure which dish it is though… Let me research a bit and see what I can find out.
Roberta B.
Nov 11
Hi Pati I am trying to find this episode to make the whole menu I think u made homemade tortillas as well. Can u help me find this Thank you ! Love your show
Pati
Nov 14
It’s episode 305 http://patijinich.com/pati_2020/show/patis-mexican-table-season-3/
James
Nov 11
I made your carnitas recipe last night, and this is now probably the tenth time I’ve used it. My wife and I were turning out tortas for friends and carnitas is one of our favorite fillings. Everyone raved about how good the carnitas were and they would often sneak little bits from the prep area.
This is by far the most favorable, most consistent, and easiest to clean-up after carnitas recipe I’ve found in my search for the best carnitas recipe. They turn out beautifully EVERY time. People light up when I tell them to come over and this is what we are having.
Thanks for sharing this. It’s taken the top spot in my personal recipe book for best carnitas!
Pati
Nov 15
Oh wow! I’m thrilled that this recipe is in your top spot!
Lisa M
Nov 06
Hello! My 13 tear old son Sean and I watch your show and LOVE IT!!! He requsted carnitas for his bithday, can the be made with steak? Thanks
Pati
Nov 11
Yep!
Kat
Oct 29
Pati, I made this in my crock pot. Browned the meat in the pan, cooked with the onion water then transfered to the crock, added the oj and brown sugar, we don’t use milk. Cooked on low 7 hours. Since liquid doesn’t reduce much in a crock, I strained the liquid and reduced it in a shallow fry pan till it was thick (simmer, stirring, about 10-15 minutes) added it back to the meat to cook for 1 more hour with the lid slightly open. Definitely a winner and totally doable in the Crock pot!
Pati
Oct 30
That’s great to hear Kat…thank you for sharing!
Jen
Oct 15
Hi Pati,
My husband and I so enjoy watching your mouth-watering adventures through Mexico!
This recipe looks delish! Think I could make this in a slow cooker? If so, any idea how long?
Pati
Oct 19
Yes…give it a try!
Ita Andehui Lopez Alonso
Sep 18
Hi Pati,
I´ve cooked your carnitas recipe last night and my husband ate 8 tacos ha ha ha..
We´re from Mexico living in Australia and carnitas are close to our hearts.
I just would like to know if carnitas could be cooked in presassure cooker, will that change the end result?
Ita ?
Pati
Sep 20
8 Tacos!!! Awesome. And yes give the pressure cooker a try.
Ruby M.
Jul 22
Hi Pati! What size, style and brand did you use to cook the Carnitas? Thank you!
Pati
Jul 27
It’s a 5 Qt braiser from Le Creuset.
Wendy Winslow
Jun 27
Patti, you are a carnitas goddess. This recipe is Fantastic! Be sure to make the salsa verde cruda everyone, it goes beautifully with the carnitas.
Pati
Jun 30
Thank you Wendy!!!
Melissa
Jun 20
This is my favorite carnita recipe! My family loves it! Especially with the salsa Verde with avocado mmmmmm
Pati
Jun 30
Super!
Karl B.
Jun 17
Made this dish for my polish family. Everyone wants the recipe. Fantastic just as is. My family now calls me Carlos. Lol
Pati
Jun 30
Hahaha…that’s fantastic Carlos :).
Lara Hall
May 10
This is, hands-down, THE BEST carnitas I have ever had! The recipe is 100% fool-proof, takes very little effort to make, yet tastes like a top chef slaved over a hot stove all day! Since I do not have Pati’s amazing blender, I used my inexpensive food processor, and it did a relatively good job of creating the braising liquid. I also used 1/4 tsp. of ground cloves, in place of whole cloves. I will be making this recipe, again and again! YUM!
Pati
May 12
Super! Thank you for such a lovely comment Lara.
Mike Vaillancourt
May 06
I saw this episode and told my wife we had to try these. We made these for the first time tonight for a small Cinco de Mayo get together and they were a big hit. May be the best Carnitas I have ever had. This will become regular menu item in our house.
Pati
May 08
Super!
Bethany Wakefield
Mar 26
I have made these a few times now and I am pretty sure the hubs would live on just these. I made them in the oven today and they turned out great! I skipped searing the meat and just put everything in my cazuela at 275* for 3 hours. Gracias!
Pati
Mar 27
Hahaha, super happy your husband could live off these!
bizzybits
Apr 25
I may try it this way, since I have 8 pounds of meat! Did you cover it? but I may sear mine first. Any tips welcome.
Pati Jinich
Apr 27
Hi Bethany! Yes, I covered the Carnitas while cooking and I seared the pork first as well. I am sure you will love this recipe, let me know how it comes out 😉
Karie
Mar 24
This sounds so interesting. I just got a beautiful huge piece of pork butt. I usually make pulled pork (mine is killer) but I want to explore carnitas. Looked at recipes everywhere. The cloves never have appeared. But I think you have such a handle on real Mexican food. Other recipes say do not use any cumin…and noticed you just had a very small amount. I have seen milk…not condensed. Can I just use whole milk? (and see your reply to use brown sugar)Do you think real lard is really important? I truly love your show and your beautiful accent.
Pati
Apr 03
I recommend that you try my recipe just as I have it, it’s so good! Yes, for sure lard gives it a really nice depth, but if you don’t have it, it will be tasty with vegetable oil too.
Donna
Mar 23
These were delicious prepared exactly as noted. Will definitely make them again – like maybe next week!
Pati
Mar 23
Yay!
Jason I
Feb 19
I made this recipe for a dinner party last night and it was a HIT! I served half of the pork just as the recipe says. For the other half, I made the red sauce from your “Fast Track Chicken Pibil Sandwich” recipe and added a couple of jalapenos to the mix for some extra heat. I simmered the carnitas in the sauce and it was over-the-top delicious! Everyone was raving about the food and I was sure to tell them Pati Jinch is to thank.
Pati
Feb 23
What a good idea Jason…super happy everyone loved it!
George Cuccia
Dec 18
Pati Your carnitas recipe is the bomb!, I hve a friend who is lactose intolerant. How can I make the carnitas without the sweetened condensed milk ! I love your shows and all your recipes. Keep up the good work
Pati
Dec 29
Hi George, You can replace it with a tablespoon of brown sugar. Or leave it out completely – the final product will only be slightly less sweet without the sweetened condensed milk because the orange juice also gives it a sweet flavor.
Cynthia
Oct 09
This was AMAZING! I just found your show and this was the episode…tried the Carnitas….I can not wait to make it again! Sooooo excited to try other recipes!
Pati
Oct 11
Thrilled that you liked the carnitas, Cynthia!!
Mike Thomas
Sep 25
This recipe was awesome! I had it with some grilled onions, peppers, cilantro, and pinto beans and rice. And of course homemade guacamole. I also made some tlalpeno soup to go with it! Thank you for the great recipe.
Pati
Sep 26
Thank you for trying it, Mike!
Julie Ortega
Sep 17
Pati, I really enjoy your show. Watching the tamales making episode right now. My Grandma would drink apricot brandy when she would make tamales. I was wondering if you know of the address of the Carmelo’s in Houston? Cannot find it or know which one is the correct one. Thank you for any info.
Pati
Oct 11
I’m sorry but I do not have their address!!! If you find it: pass it on! 😉
Brian Smith
Sep 04
Pati is there anything I can do with the leftover braising liquid for the carnitas? It smells so wonderful and I don’t want to waste it!
Pati
Sep 04
I know it is so good! You can use it to dress rice or potatoes….
Corbu JohNy
Apr 11
with what can i replace the condensed sweetened milk with? I cant tolerate lactose.
Pati
Apr 14
Hola Corbu, You can replace it with a tablespoon of brown sugar. Or leave it out completely – the final product will only be slightly less sweet without the sweetened condensed milk because the orange juice also gives it a sweet flavor.
Corbu JohNy
Apr 14
Many thanks Pati, will try it, see how it goes.
Cindy Jones
Mar 13
I made this yesterday and it was delicious! Thanks for sharing your recipe. Followed all the ingredients as listed. I removed the pork from the liquid and put it on a foil lined pan and broiled it for 5 minutes per side. I’m drooling as I type this with the anticipation of left overs.
Pati
Mar 14
YUMMMM! Carnitas are always a good idea, Cindy! Thank you so much for trying it!
Jeffrey Sellegren
Feb 01
I belong to one of the largest cooking groups in Facebook. It is called the Instant Pot group and has over 30000 members. It is also one of the fastest growing groups. Many people ask for pork recipes. They’re always get advice on pulled pork. I always post a link to your Carnitas page. There are many people who have tried it and like it as Mich as I do.
Pati
Feb 03
Thank you for sharing!
Freeda
Feb 01
I made the Carnitas yesterday and it was great. I prepared everything exactly as the recipe said except for adding a half a jalapeno to the onion mixture. The meat was excellent and the sauce was so delicious — we kind of wanted to drink it but realized it was pretty salty to do that. I served with some “refried beans” I made and the usual toppings for tacos: avocado, onion, tomato, cilantro, lime and salsa verde. We are looking forward to leftovers for dinner tonight! I must say I thought the sweetened condensed milk was odd but I did it anyway and all was well. Try this recipe and then find something to do with the delicious sauce afterward. Thanks Pati!
Pati
Feb 01
Freeda, I am thrilled it was a hit! I, too, have been tempted to drink sauce from carnitas…
Jennifer
Dec 31
I love how delicious and simple this recipe is! I’ve made this for friends numerous times… this is now a requested dish! Thanks!
Pati
Jan 02
Oh this makes me happy!
Drea
Dec 11
Would I be able to make these with pork loin ends or not enough fat? Picked these up by mistake. Also could u replace the sweetened condensed milk for full fat coconut milk? We don’t eat dairy.
Pati
Dec 15
Hi Drea! Yes, you can use pork loin ends, but you need to add a bit more oil to the pot and they will take about 1/2 the time! And yes, you can sub for the coconut milk, or just a teaspoon brown sugar, what it will give it is an agent to caramelize the meat as it finsihes off cooking… will turn out delicious!
Gale
Oct 20
Hi Pati,
I made these with the Salsa Verde and they are so delicious! I visited my son the next day and brought some to share with him for lunch and he loved them too. I have frozen a few packages for later since I cook for one person. Do you know if it will freeze well, and for how long?
Pati
Oct 21
So glad you and your son liked the recipe! Yes, they will freeze very well up to 6 months! Just thaw and reheat over low heat.
Lynne
Oct 12
Miriam–if you are so inclined, you can make sweet and condensed milk with coconut milk. Here are some instructions: http://glutenfreeonashoestring.com/homemade-sweetened-condensed-milk/
Miriam
Oct 12
Hi Pati!
This will be my second time I try your recipes, I loved the first one, it was the Mole!
I’m cooking this for a friend’s birthday dinner, she can not have cow’s dairy so I can not use La Lechera, can I sub with say sugar water? I’m guessing the sugar of the milk might caramelize in the dish, any suggestions?
Gracias!
Miriam
Jeffrey Sellegren
Aug 29
I adapted your recipe to use in an Instant Pot. I cut the time to 40 minutes and it worked great. I am going to brown it under the broiler (we used to deep fry our carnitas). I’m going to strain the leftover liquid and make beans with the stock. Because pressure cookers don’t have evaporation I think that I will leave the water out of the braising liquid the next time. Love your show!
Pati
Sep 06
That sounds like a plan!
chris
May 02
Pati, could I put the condensed milk and orange juice into the blender with the liquid or no? Can’t wait to try this in my dutch oven!
Pati
May 03
Hi Chris! I think it works nice as it is, because then you give the cooking liquid time to cook and heat up… But you may wish to try it the other way, if you do, let me know!
Jean Daulton
Mar 26
Would the carnitas freeze well for a short period of time? Live alone, love good food, and it is hard to cook for only one. Thanks
Pati
Mar 30
Hola Jean, Yes! You can freeze them in a tightly sealed container or zip-lock bag for up to a month. Allow time to thaw before re-heating.
Carmen
Feb 28
Pati
Thank you for such an amazing recipe. I made it last night, and every one loved it. I even had to pack some up for a to-go meal after my friend had seconds. I love the recipes you share. They make me feel close to my culture.
Thank you again.
Pati
Mar 03
Delighted to hear this, Carmen!! 🙂
eday
Jan 25
This is a gorgeous and easy recipe. Somehow (probably because I added too much liquid) I have about 3 cups of divine broth. I think I’ll just make more carnitas with it– any other ideas?
I suppose it could be nice for a chicken tortilla soup, but not for beans, since it is perhaps a bit acidic. I really would love to use it for black beans, what do you think/
your huge fan at our house,
elizabeth
Pati
Jan 28
Hola Elizabeth, Thank you for making the carnitas! Interesting idea to add the carnitas broth to beans! 🙂 If you try it, let me know how it turns out.
eday
Jan 13
Terrific, and the easiest carnitas recipe I’ve found. Will repeat often! We did just serve it from the pot, heavenly. I could not find my marjoram so used Mexican oregano. The only problem is that I have more than a pint of cooking liquid I can not bear to discard. Besides making more carnitas, do you have any ideas about what to do with it? I know I’m not supposed to have a lot of leftover liquid…. I would use it for beans if it were not salty. Thanks for any suggestions, if none, I will add it to vegetable soup. We are SUPER big fans of yours!
Pati
Jan 15
Yes! You can use it to cook rice or pasta, adding some more water if needed!
Laura
Dec 27
My 16 year old daughter and I cooked this on a raining Saturday afternoon and she loved it. It was so easy to make. Thank you for sharing!
Lynne
Oct 03
Hi Pati! I wanted to thank you for this amazing recipe. I made it for the second time, tonight, and my husband says that it is his favorite meal. Period! My son loves it, too, and was happy to not be eating college food tonight (he came home for the weekend). It is nice to be able to make something that I, in the past, thought was terribly complicated–and to have it turn out so well! Thank you for making it possible for me to make excellent Mexican food!
Mercedes Aparicio
Aug 26
Hi Pati,
This recipe is amazing considering how simple it is to make. I love your show! Every time I watch it, It brings back these beautiful, warm and cozy childhood memories. Growing up in a latin home of scarce resources was not easy, but mom & dad always managed to stretch out every penny to give us a healthy and or traditional meal. I was born in Guanajuato and raised in the States so I got the best of both worlds.
I can totally relate to the stories and history while you cook on the show. I still remember the stories shared during those times while my mom cooked in the kitchen: everything from embarrassing, funny, happy, to sad and uplifting, my parents stories of living the Cristero War in their childhood, ghost stories, illness, trips and Guanajuato’s old history, and of course current life events. There’s an incredible connection between food and family that even the most frugal meals came with great enrichment to the soul , be it breakfast, lunch or dinner, somehow you feel more connected and appreciative when you learn the story behind the ingredient or a particular dish.
As grownups my siblings and I would take our kids on most sundays to “La Casa Grande” to visit mom and dad, just enjoying the moment with mom’s authentic cooking , sharing life as it happened, that is until we lost her a year ago. I miss her greatly but in my heart I will always cherish those warm memories. Thanks for the show which stirs all those good feelings.
Hope you can visit Guanajuato sometime, its an old beautiful city, very colorful, full of life and history, a city standing still in time. Perhaps someday you can present some recipes from the region.
Es un orgullo tener a alguien como tu que con tanta pasión representa nuestra comida, historia y cultura y nos hace revivir nuestra niñez una y otra vez y a su entorno muestra la riqueza y sencillez de la comida mexicana. Gracias !
By the way, JuJu was very right. When you cook you make people happy, my son says the same thing. Thanks again!
Mercedes
Pati
Aug 27
Hola Mercedes, Thank you so much for your lovely message! I’m so sorry to hear about the loss of your mother, and it means a lot to hear that the show brings back happy memories. I love Guanajuato! We visit it in the next season — coming in 2015.
georgina
Aug 08
Hola, pati! Mi familia siempre pendiente de tu show nos encanta, muncho. Mi hija selen
a tiene 10 años te manda munchos saludos y a tu familia tambien,, andva buscando la receta del arroz verde, me encantaria aserlo ahora para la cena.gracias!!
Yvonne Ocegueda
Aug 07
Hi Patti! I finally made the Carnitas you once prepared on the show the “Chew”. Amazing and delicious. So easy to prepare.
Gracias!
Pati
Aug 08
Thank you, Yvonne!! So happy you tried them!
Laura
Aug 06
I’m a fan! I will share your show and website with my sisters! You make cooking real authentic Mexican food so easy.
Pati
Aug 07
Thank you, Laura!
Sharon
Aug 03
Made the carnitas for dinner tonight, omg they are sooo delicious! I used my pressure cooker but otherwise followed your recipe exactly. We made tacos in corn tortillas and I also made “My Favorite Green Rice”; my husband and son ate too much, everything was so good. Did not get to make the salsa, will do that next time. Thank you for sharing your recipes!
Pati
Aug 05
Hola Sharon, So happy your family enjoyed the carnitas and green rice! You will have to try with the salsa next time!!
Rita
Jun 02
Hi Pati, i was wodering what brand is the blender you use on your show? Love the show and watch it as much as possible.
Pati
Jun 02
Hi Rita, Thank you for watching! The blender is made by Kitchenaid.
Ann
Jun 01
Hi Pati –
Just made the carnitas + salsa verde. Soooo good! Many thanks. I just found you on tv, and look forward to more of your shows.
One question: can the salsa verde be frozen?
Many thanks and continued success in following your passion!
Ann
Pati
Jun 02
Thank you, Ann! Yes, you can freeze the salsa verde in a tightly sealed container or zip lock bag…just give it a few hours to thaw in the refrigerator before serving. (I also like to let it warm up to room temp before eating.)
georgina
May 27
Me encanta su show, vivimos en un pu
eblito que se llama Polo en estado de m.o
Me gustaria saver si puede aser las carnitas solamente en el horno??
Tambien como aser tamales de puerco, receta?? Gracias i saludos
Pati
May 29
Si, claro que puede hacer las carnitas en el horno o en una olla. En cuanto a tamales, aquí hay una receta, en vez de pollo, le puedes poner carne de puerco y si cueces el puerco, usa ese caldo en vez de caldo de pollo http://patijinich.com/pati_2020/2014/01/chickengreensalsatamal/
Danielle
May 12
Hi Pati, I’m Canadian and I love cooking food from different cultures. I admit that although I have not had a lot of Mexican food, since I watch your show on Create, I want to try everything! The food you cook looks so fresh and delicious. I can relate to your passion for cooking for your family and feeding them well. I have now discovered new dishes and flavors that I can hardly wait to try. The first thing I will cook are the carnitas. Thank you for introducing me to Mexican cuisine and I hope to see you for a long time on Create.
Pati
May 13
Thank you so much, Danielle!
Lois
May 06
We loved this recipe! Such good flavors and inexpensive too!
Stephanie
May 03
Hi, Pati!
I caught your show this morning and saw you were making carnitas, which is my all time favorite taco filling. However, every recipe I have ever found seems incredibly complicated and more than a little intimidating. Then I watched you making the carnitas and decided that yours is the recipe for me! I cannot wait to make this for my family as a treat, so I have the recipe in my purse and am heading to the store to get everything I need to make them, and also the grilled pineapple margaritas you served with them on your show. Thanks so much for this great recipe!
Pati
May 03
You couldn’t make me happier, Stephanie! If you need anything along the way or have any questions, let me know!
Stephanie
May 03
Hi, Pati!
Now that you mention it, do you have any hints on how I can get the store bought corn tortillas to remain supple and not cracking when filled? I buy the soft corn tortillas, but they must be too thick because even though I warm them on both sides in a pan before filling them with goodies, they seem to crack right down the middle and allow all the fillings to fall out so that my family has to eat them with a fork. Any thoughts on how I might remedy this?
Thank you!
Valerie
May 03
Hello Pati! I absolutely love your show! I just finished watching “Family Fiesta”. All I can say is YUM!
Pati
May 03
Thanks for watching, Valerie! I hope you tune to see more and get to try some of the recipes too!
Ray
Apr 28
Hi Pati I saw your carnitas episode last night it looks delicious I will try soon. My question is what kind of pan or pot did you use the orange one? My girlfriend loved it and I want to buy it for her birthday.
Thanks
Pati
Apr 30
Hola Ray, Thank you for watching! The pan is a Le Creuset braiser: http://www.lecreuset.com/cookware/french-ovens—braisers/braisers/5-qt-braiser. Hope your girlfriend has a wonderful birthday!
Carol Graham
Apr 27
Hello Pati, i love love love your cooking show. I lived in Dallas, tx for years and love mexican food. I can’t wait to make your carnitas for my kids. Keep up the good work. You are the best!.
Pati
Apr 28
Thank you, Carol!!
ruby
Apr 27
Hola pati!!!
I just finished watching your show on create and I have to say me and my husband watch your show everytime it comes on even if it’s a rerun. We can’t wait to create this delicious plate of carnitas!!! I wish I could meet you in person !
Saludos De Houston, TX !!
Pati
Apr 27
Hope to be back in Houston very soon!
peg
Apr 24
Thank you so much for your carnitas recipe! I’ve been waning to make this for years but always thought it would be hard but you make it look so easy.
I was wondering if using flour tortilla instead of the corn ones would taste just as good? 🙂
Pati
Apr 25
I like to eat carnitas with corn tortillas, and it is also more usual. But I am sure they would taste wonderful with flour tortillas too, it is a matter of preference, go for it!
Dan F
Apr 25
Flour tortillas are pretty much authentic only to the Sonora area in Northern Mexico. White corn, preferably homemade, is the way to go here.
Barbara
Apr 20
Patti
I love your show! I made this entire menu today for Easter. We were tired of ham. 🙂 Everyone loved it! My husband, who bakes, also made your Tres Leches cake for dessert which was awesome.
The only thing I added was shrimp quesidillas for an appetizer.
Thanks for putting out such a great show!
Barbara
Pati
Apr 20
Barbara, so happy to hear! Love the idea of shrimp quesadillas, yum.
Melissa
Apr 20
Hi Pati!
I made your carnitas yesterday and my husband fell in love with them when he opened the front door and smelled them cooking- and even more so on the plate. Absolutely delicious!!! Thanks so much for sharing your recipes with us- we both love watching your show on Create!
Have a Blessed Easter!!
Melissa
Pati
Apr 20
I am so happy your husband fell for the Carnitas!! We ADORE them at home. Thanks for tuning in to watch my show!
abby
Apr 18
Hi Patt I love your recipes , I tried your carnitas and they came out wonderful my family really loved them, I will be making them for Cinco DE Mayo on my daughters 18th birthday, keep the recipes coming thank you
Pati
Apr 18
Yay! Thank you!!
Suzy
Apr 16
Hi Pati! Should my Carnitas be so soupy? I don’t remember yours looking so soupy, We can’t wait to eat tonight! We love the joy you bring to cooking!
Gracias!
Suzy
Pati
Apr 18
Hola Suzy, Thank you for your message! Much of the liquid should cook out — and you’ll want to scoop the meat out with a slotted spoon when it’s finished cooking. I hope you enjoy.
Kay
Apr 12
Hello Pati,
I love watching your cooking show. The passion you have for food comes through in each episode and is inspiring to me to try your mouth watering recipes.
Kindest regards,
Kay
Pati
Apr 16
Kay, Thank you so much!!
Dolores
Apr 11
Hi Pati,I saw your carnitas show, and everything looked great! I also got to see your boys-how handsom they are! Pati-I grew up watching my grandfather and uncles cooking carnitas, and even my mother too,and carnitas were always cooked in lard as you well know,and never adding anything else, but when I saw you putting sweetened condensed milk, I cringed, wondering what does it do to the meat, and will the carnitas have that sweet taste of the milk? can you please explain what it does to the meat, I’m willing to try it.
Pati
Apr 11
Sweetened condensed milk is a well kept secret in many homes in central Mexico for making carnitas. It is used very sparingly along with orange juice and it adds a very light layer that caramelizes and tenderizes the meat as it cooks: you won’t believe how good it is until you try it!
Mabel
Mar 25
Loved the carnitas episode. I am trying to find the carnitas carmelo’s restaurant in Houston with no luck. Their website is under construction. Any chance that you have the address? Would greatly appreciate the help.
Pati
Mar 26
Hola Mabel, Unfortunately, I’ve only found the same site under construction; I’ve visited them in Mexico.
Trinity
May 12
Looks like they are not located in Houston at all!!! :(. They have gotten some inquiries on their Facebook page, to which they reply that they are in Arlington, which is in the Dallas area!
Greg
Mar 06
Saw your show on PBS. Normally the recipes look so complicated on cooking shows that I don’t even bother, but this one looks like a keeper and uses regular ingredients. I could practically smell the carnitas through the TV! Can’t wait to try the recipe, especially with the sweetened condensed milk!
Gracias y mucha suerte!
-Greg
Pati
Mar 06
I guarantee you will love it, Greg!
Julie
Mar 05
Pati, I’ve had carnitas before, but this is the first time I’ve made it myself. I had to leave out the condensed milk, but this was still MUCH better than any carnitas I’ve had in a restaurant. Thank, thank you!!
Lauri
Mar 02
Simply delicious!!!
Made this tonight for supper along with the tortilla soup
Thanks so much for sharing your recipes.
Pati
Mar 03
Thank you, Lauri, for giving them a try!
Glenn Travis
Feb 22
The website seems to be dead.
Adriane
Feb 20
The only Carmelo brothers I can find is in Katy but this does not seem correct either! I would love to find them if anyone can help! Thank you!
Pati
Feb 20
Hola Adriane, Looks like they have something here: http://www.carnitascarmelo.com/
Jenny
Feb 15
I’m also in Houston and can’t find the Carmelo Brothers online either… Anyone have any luck locating the restaurant here?
Glenn Travis
Feb 15
Alas, I can’t find a listing for them in Houston on Google.
Glenn Travis
Feb 15
Howdy,
I just saw this episode. Can you tell me the name of the Carmelo Brothers restaurant that is in Houston please?
Trav
Pati
Feb 15
They are also called Carmelo Brothers!
Robert
Feb 16
Hi, I went to Carmelo’s Mexican Grill southwest of Houston yesterday but it is not of these Carmelo’s. Like the others I cannot find anything from the brothers in Houston or anywhere else. Bummer!
Robert
Feb 15
Hi, just saw this episode. I’m in Houston and will try to visit Carmelo’s today!! Thanks Patti!
Pati
Feb 15
Send me a photo Robert!
Mariya
Feb 09
Hi pati I am a long time fan. My question is how do you make your chile Pequot powder? Do you just grind the dry chilies? And do they store we’ll for a long time. Can I add salt to the grind?
Pati
Feb 10
Hi Mariya,
Thanks for writing! Yes, they last a long time if you store them in a place that is not too humid or sunny. I like to lightly toast them first, before grinding. You ca use a comal or skillet set over medium heat and need to toast them for a few minutes, stirring, making sure they don’t burn. And yes! You can of course add salt and even sugar to the mix!
Dan F
Feb 08
Hi, Pati
I saw your show on PBS this morning. I’ve made carnitas several times before and in several ways. I plan on trying your method tomorrow. I have heard about using condensed milk but haven’t tried it.
I’m curious though why you bother to puree the onion and spices rather than simply putting them in the pot with the pork.
Pati
Feb 09
Hi Dan,
It makes for a very nice and tasty simmering liquid that condenses as the meat cooks and let’s off its juices, making a form of natural gravy.
Dan F
Feb 10
I made your version of carnitas last night, and I must say, Pati… they excel! I think they could have been better if I had put them under the broiler for a few minutes at the end to crisp them up a bit more, but the flavor was the best of any I have made.
Pati
Feb 11
So glad to hear! You know, you can also let them brown a bit more in the pot, raise the heat in the end for a few minutes and let them sear for a bit if they haven’t browned enough to your liking. Much depends on pot you are using and heat under it.
Consuelo Ramirez-McGuire
Feb 08
Hola Pati, YOU are my favorite mexican food chef. This particular eamily fiesta is my favorite combination of recipes for a get together. Am moving from Idaho to Seguin, TX March 1st and this is the first meal I plan to cook for my daughters family and friends for my housewarming party..an opportunity to invite my neighbors! Thank you for all your dedication and thanks to Danny for encouraging you to dive into your passion for cooking 🙂
Pati
Feb 08
Hola Consuelo, gracias! I CANNOT believe you are moving to Seguin, I was just reading all about Juan Seguin, as research for an article I wrote on Tex MEx Foods for the Washington Post… Hope you have an easy move and I hope you all enjoy the carnitas!
Barb
Feb 08
Patti,
On your show about Carnitas you visited some brothers in Mexico. I think their name was Carmela. One of then said they had a restaurant in Houston TX. My son lives there and I wanted to give him the name but I couldn’t read what was on their apron. Do you know the name of their place in Houston?
Thanks,
Barb
Pati
Feb 08
Yes! Barb, they are called “The Carmelo Brothers” and their food is out of this world.
Marcie
May 04
I found them. They have a Sugar Land, TX address, but just on the Southwest side of Houston. I can’t wait to try them; they have great reviews!
http://carmelosmexicangrill.com
Veronica
Feb 01
Hola pati ,oyes de verdad esa fruta d gaspacho esta rica por q , xacon el queso y cebolla se mira medio raro ?
Pati
Feb 01
Esta DELICIOSA, Veronica, pruébala!
Dina
Feb 16
Hola Pati-
I just saw your show it was great. I grew up in Tucson Arizona near Nogales Mexico border and had never heard of the real gaspacho. I only knew of the cold soup. I live in Houston now. I cant wait until summer to make the real gaspacho. It looks heavenly. Where can I find the red Chile hotsauce you put on top beside the sprinkles?
Thanks keep writing these great authentic recipes!
Love them!
Pati
Feb 16
Gracias Dina! Any Latin grocery store or even some Latin aisles of mainstream stores… last resource: online!
Donna Gregory
Jan 18
Hi Pati-
This is Donna your former neighbor on Warren St. So happy to have discovered your show (actually Kip did) on WETA. I watched today and cannot WAIT to make the Carnitas and Salsa Verde. I remember well your love of cooking. I am thrilled to see you doing this! You are a star!
Pati
Jan 20
Donna!!!! So happy to chat with you here and so happy you found me!!! I hope you enjoy the carnitas, our boys LOVE them. Many hugs to the kids and to Kip!