5 second sin.. THANK YOU for teaching us your method and why you prefer your method to others.. That is a beautiful look behind the curtain. I am a white male, trying to learn the tradition the best I can, because I LOVE it and I REPSECT it. The same way I feel about this channel. God Bless. Delicious!
I keep coming back to this video every few months. It is the BEST carnitas recipe on UA-cam. The clove and sweetened condensed milk add so much depth. I also like the orange more than Mexican Coke. Thank You!!!
Looooove how you are so exact in the measurements!! GOD! It’s so frustrating when someone doesn’t even tell you how much water! Especially when someone is new to certain foods! Thank you!!🤗
Muy buenas tardes mi señora linda ya extraño mucho sus Videos en la televisión pero ya me suscribí ido porque usted cocina rico y delicioso feliz tarde.👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼😋😋😋😋🙋♀️❤️🙏🏻
Just made this down to the letter. The sweetened condensed milk does so much to add depth. I kept eating whole chunks as it was still mouth burning hot just to taste more.
How did it come out? Were they succulent? Better than some restaurants? Or what? Details please! Because I always noticed pork shoulder tends to dry out a lot. I am planning om doing many recipes by her as soon as this school semester is over.
@@2313rafa They were very tender and succulent. I think it's important to get them right as they're fork tender. If you let it go beyond that it will dry out.
i was just pkanning to make carnitas today, first time in my life. the traditional recepy with fresh milk and orange put me off, your version is superb! thanks
You must upload more of your recipes like I have said before you and Rick Bayless are my favorite Mexican food chefs, but Rick sometimes is complicated with his ingredients, you make cooking Mexican food easy and delicious every recipe not complicated, every weekend I make your food 😊👍🍜🍰
I made this for my parish at St Sabbas monastery in Detroit to celebrate the Nativity of Christ (Christmas) Yesterday & EVERYONE LOVED THEM! 🇲🇽☦😇☦🇷🇺 Thank you Pati!!!😍
@@patijinich I use your recipe but after I brown the pork I just throw it in the pressure cooker with all the ingredients. I can have tender carnitas in 25 minutes instead of 1hr+
I separate all the muscles remove all silver skin, then I use bunches of salt & adobo I rub-down the pork and then rinse well then after you get the pork crispy in lard, my marinade is different Orange, lime & garlic & some water, reduce 40 min to an hour then you add a cup of milk 30 min to hour its done I LOVE trying other peoples recipes so many great recipes
Since years on my TO DO list... but the original recipes that require using gallons of fat & cooking time of several hours have kept me away from doing Carnitas myself. This significantly simplifyed variant sounds good to me, i will definitely try it! Gracias!
I've made her recipe so many times, it never fails to please. The sweet condensed milk and OJ is fabulous. In fact I'm making it for new years day pork. Southerners rely on the tradition of pork, collard greens, and black eye peas January 1st.
A lot of people don't understand how important it is to add a touch of sweetness to the carnitas, whether it's brown sugar, condensed milk, or like in my family we add a bit of honey. It makes the carnitas taste so delicious 😋
I'm gonna to make this recipe exactly but I forgot to get condensed milk 😧I could substitute with honey??? I am using 4lbs of pork butt. Any response will be greatly appreciated 🇲🇽🙂🇲🇽
Pati se ve delicioso mmmm...... Me dan ganas de cocinarlo y eso que a mi no me gusta cosinar con carne de puerco. Siempre pense que era dificil cosinar carnitas pero con tu receta se ve super facil. Gracias por compartirla. Saludos desde Phoenix, AZ.
I came back because I needed the recipe again. When I watch this is think of the movie “Tortilla Soup” because of the music in the background. Love this.
I made carnitas twice this week using your recipe; it’s very solid for basic carnitas but some people may put too much condensed milk like I did 😝 . I modified the types of onions and used some chicken broth with the braising liquid. Guys I highly recommend using a pressure cooker!
At the place I worked we threw in half oranges with peel, bay leaves, and cinnamon as well as the rest you added, and just picked them out when done, and it took about 4 hours. The oranges were so soft that it didn't matter if you left some in. There was so much fat in it that when cold it became a solid block, but when warmed back up Mmmmm .
Wow, seriously delicious looking and mouth watering! Great demo.... just one thing.... pork shoulder and pork butt are one in the same. But neither here nor there, this is one great recipe and you are one great cook!!! I'm envious of your family who get to eat your cooking!!!
Pork "butt" and pork shoulder are the same thing...they both are from the shoulder...not the butt. The actual shoulder is called a Boston butt, and lower toward the foot it's called a Picnic cut, and it will probably taper off and have some skin left on the tapered end. Sometimes it is sold all together and it's huge. Ham comes from the rear end of the animal.
actually they arent the same thing, though they come from the same place.. Pork butt... comes from the thicker section of the shoulder where there is more intense marbling, or fat running through the meat. Pork shoulder..... is from the thinner, triangle-shaped end of the shoulder, which would be attached to the butt if they weren't commonly separated into smaller cuts. It has less marbling and less fat.
Keep doing what you're doing. There will always be people who think that they've got better recipes and cooking methods than yours. Don't worry about that. I often start with one of your recipes and add corn tortillas/chips. I'd like for you to grill more beef, pork, lamb, and goat on something other than an indoor grill, on your TV show. 🤠🤠🤠🤠
Looks delicious and easy to prepare . You can also use a can of Pepsi cola room temperature instead of the condensed milk , would love to try her carnitas 😀.
This is my favorite Patti Jinich recipe because it's very easy to prep and it used sweetened condensed milk to caramelize the meat,I never thought to use it!
I love carnitas. I've made them at home before but this recipe looks easier. I will definitely give it a try. Whenever I go to a new Mexican restaurant I always look for Carnitas on the menu and everybody says oh I wish I had gotten that.
I am making this right now! It's been about 1 hour and half since it is simmering in medium low heat. But my carnitas DOES NOT look like yours!! 😩 it has too much liquid. they are very tender, but it is too wet to carmerized. should i drain the liquid?
You can cook it for more time until the liquid is completely evaporated, removing the lid would make it easier. The more time the carnitas are cooked, the better.
Thank you so much for your recipe. I didn't know that you could make carnitas without frying them. Thanks for sharing your cooking tips. Greetings from los Angeles.
I put the pork in my Instapot after browning & it cut the cook time down drastically! Afterwards I used an electric mixer to shred it. Turned out amazing!
Hola Pati vivo en Canadá y tu programa Patis Mexican Table lo transmiten por el Canal TLN latino y lo vi por primera vez hace 2 meses y desde que lo descubrí me encantó! Soy cubana y me encanta cocinar. En cuál de tus libros de cocina puedo encontrar estas recetas que tienes en tu canal de UA-cam, busque en Amazon y tienes 2 cookbooks.saludos!
Made your carnitas tonight, Pati, they were so delicious and flavorful. Thank you for sharing your amazing recipes and family’s secret ingredients. I love watching your cooking shows, your excitement for what you do is so fun to watch.
Pati, you and the bbq pit boys are my favorite chefs on you tube. I’m Mexican so God bless America and viva Mexico!
I LOVE HOW SHE TALKS HER PERSONALITY IS AWESOME
5 second sin.. THANK YOU for teaching us your method and why you prefer your method to others.. That is a beautiful look behind the curtain. I am a white male, trying to learn the tradition the best I can, because I LOVE it and I REPSECT it. The same way I feel about this channel. God Bless. Delicious!
Sending my daughter to the store to get the condensed milk and oranges. 🤤🤤 gonna make the carnitas when she comes back.
You'll never look at pork the same way again, make guacamole and a salsa verde and You'll be in heaven.
👍
I keep coming back to this video every few months. It is the BEST carnitas recipe on UA-cam. The clove and sweetened condensed milk add so much depth. I also like the orange more than Mexican Coke. Thank You!!!
Looooove how you are so exact in the measurements!! GOD! It’s so frustrating when someone doesn’t even tell you how much water! Especially when someone is new to certain foods! Thank you!!🤗
Her energy is wonderful!
Still learning from your recipes and your great family values....thank you!
Best to you and family.
Mike C
I've made pati's recipes many many times ... absolutely delicious. Some of the ingredients might sound weird but trust her recipe - it works!
Muy buenas tardes mi señora linda ya extraño mucho sus Videos en la televisión pero ya me suscribí ido porque usted cocina rico y delicioso feliz tarde.👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼😋😋😋😋🙋♀️❤️🙏🏻
I love Carnitas,and this recipe looks nice and easy for me to cook. Thank you Pati.
Just made this down to the letter. The sweetened condensed milk does so much to add depth. I kept eating whole chunks as it was still mouth burning hot just to taste more.
How did it come out? Were they succulent? Better than some restaurants? Or what? Details please! Because I always noticed pork shoulder tends to dry out a lot. I am planning om doing many recipes by her as soon as this school semester is over.
@@2313rafa They were very tender and succulent. I think it's important to get them right as they're fork tender. If you let it go beyond that it will dry out.
Pati! Thanks for all the great recipes, muchas gracias!
I'm obsessed with this channel😍gracias guapita🙏❤
i was just pkanning to make carnitas today, first time in my life. the traditional recepy with fresh milk and orange put me off, your version is superb! thanks
WOW! My family just loved this recipe. I have tried a different for years, but wow, this one rocks.
I watch her nearly every day and love her personality and she's a good mamma to Allen Sammy and JuJu.Oh and she cooks too.
I made your recipe Ms. Pati! Hands down, the best carnitas I have ever had or made❤ Thank you for sharing!!
You must upload more of your recipes like I have said before you and Rick Bayless are my favorite Mexican food chefs, but Rick sometimes is complicated with his ingredients, you make cooking Mexican food easy and delicious every recipe not complicated, every weekend I make your food 😊👍🍜🍰
@@Speakupok I think Rick Bayless is very annoying!
👍
@@TheErnestotorres1977 😆 why u say that ?
@@TheErnestotorres1977 have listened to her annoying voice?
I made this for my parish at St Sabbas monastery in Detroit to celebrate the Nativity of Christ (Christmas) Yesterday & EVERYONE LOVED THEM! 🇲🇽☦😇☦🇷🇺 Thank you Pati!!!😍
I've tried many carnitas recipes on youtube but I have found out yours is the best.
Thanks so much 😊
@@patijinich I use your recipe but after I brown the pork I just throw it in the pressure cooker with all the ingredients. I can have tender carnitas in 25 minutes instead of 1hr+
I separate all the muscles remove all silver skin, then I use bunches of salt & adobo I rub-down the pork and then rinse well then after you get the pork crispy in lard, my marinade is different Orange, lime & garlic & some water, reduce 40 min to an hour then you add a cup of milk 30 min to hour its done I LOVE trying other peoples recipes so many great recipes
Pati is just AWESOME! I also LOVE her accent!
I love her, the whole package!
Since years on my TO DO list... but the original recipes that require using gallons of fat & cooking time of several hours have kept me away from doing Carnitas myself. This significantly simplifyed variant sounds good to me, i will definitely try it! Gracias!
I've made her recipe so many times, it never fails to please. The sweet condensed milk and OJ is fabulous. In fact I'm making it for new years day pork. Southerners rely on the tradition of pork, collard greens, and black eye peas January 1st.
Thanks so much and Happy New Year!
A lot of people don't understand how important it is to add a touch of sweetness to the carnitas, whether it's brown sugar, condensed milk, or like in my family we add a bit of honey. It makes the carnitas taste so delicious 😋
Nancie D noted
Some people adds Coca Cola.
I like cinnamon
I've used mexican coke and condensed milk
I'm gonna to make this recipe exactly but I forgot to get condensed milk 😧I could substitute with honey??? I am using 4lbs of pork butt. Any response will be greatly appreciated 🇲🇽🙂🇲🇽
I’ve been making this recipe for years and it’s delicious, haven’t made it in a while and I will be preparing tomorrow evening thank you Pati!
Hope you enjoy!
Pati se ve delicioso mmmm......
Me dan ganas de cocinarlo y eso que a mi no me gusta cosinar con carne de puerco. Siempre pense que era dificil cosinar carnitas pero con tu receta se ve super facil. Gracias por compartirla. Saludos desde Phoenix, AZ.
This is my favorite recipe from Pati Jinich. I never would think to use sweetened condensed milk in savory meals! It definitely impacts the texture.
gracias por compartir tus recetas tan sencillas y delicious
I came back because I needed the recipe again. When I watch this is think of the movie “Tortilla Soup” because of the music in the background. Love this.
I love that movie!
Que chulada seven esas carnitas 🍖 ya quiero probar un taquito 🌮 mmm 😋 saludos desde Chicago 🇲🇽🇺🇸
Young women I Love You. I watch you all the time and make your delicious recipes often! Thank You
I made carnitas twice this week using your recipe; it’s very solid for basic carnitas but some people may put too much condensed milk like I did 😝 . I modified the types of onions and used some chicken broth with the braising liquid. Guys I highly recommend using a pressure cooker!
I love the cooking pans 😍
Omg... I just cant... it's so beautiful
At the place I worked we threw in half oranges with peel, bay leaves, and cinnamon as well as the rest you added, and just picked them out when done, and it took about 4 hours. The oranges were so soft that it didn't matter if you left some in.
There was so much fat in it that when cold it became a solid block, but when warmed back up Mmmmm
.
Where did you work because I want to eat there? Its hard to find authentic Mexican because so much is Americanized border foods.
Wow, seriously delicious looking and mouth watering! Great demo.... just one thing.... pork shoulder and pork butt are one in the same. But neither here nor there, this is one great recipe and you are one great cook!!! I'm envious of your family who get to eat your cooking!!!
Thank you!
So happy that she is following in her father's footsteps!
Thank you. My family love it. 👍
Patti this is delishous my family loved it❤❤❤😅
Yay, so happy to hear!
Pati is the best & so are carnitas.
Pork "butt" and pork shoulder are the same thing...they both are from the shoulder...not the butt. The actual shoulder is called a Boston butt, and lower toward the foot it's called a Picnic cut, and it will probably taper off and have some skin left on the tapered end. Sometimes it is sold all together and it's huge. Ham comes from the rear end of the animal.
Yeah - popular misconception. The 'butt' refers to the shape of the muscle, it looks like a sherry cask that's called a Butt. But you know, humans...
Yes correct I was about to answer the same. Many people make this mistake.
@@lospolloshermanos2692 me too
actually they arent the same thing, though they come from the same place..
Pork butt... comes from the thicker section of the shoulder where there is more intense marbling, or fat running through the meat.
Pork shoulder..... is from the thinner, triangle-shaped end of the shoulder, which would be attached to the butt if they weren't commonly separated into smaller cuts. It has less marbling and less fat.
They aren't exactly the same thing, but I'm sure a know-it-all like you isn't interested in the nuances.
Carry on, o ignorant one!
Keep doing what you're doing. There will always be people who think that they've got better recipes and cooking methods than yours. Don't worry about that. I often start with one of your recipes and add corn tortillas/chips. I'd like for you to grill more beef, pork, lamb, and goat on something other than an indoor grill, on your TV show. 🤠🤠🤠🤠
Looks Delicious
This is so simple thank you. I am going too make the carnitas this weekend. Gracias
Hope you enjoyed them!
Glad I found this recipe. The carnitas are outstanding.
Great presentation and I love your recipe and the secret ingredients! Easy and the results are a PARTY!
Delicious recipe. We loved it!!
Hey pati jinich carnitas that look so good I love Mexican food it is so good
Your carnitas recipe makes the best carnitas I’ve ever eaten in my life. Thank you so much for sharing your family’s recipe with me. ❤️
Worth it? I am thinking about making them soon.
Dios mio that looks great! Pati you are a blessing to humanity
I love your shows!!
Gracias!
@@patijinich 💙
Patti I love this recipe
I love your accent 😻
This was the best Carnitas I have ever tasted ...thankyou !!!
Carnitas are my favorite taco meat by far.
Looks delicious and easy to prepare . You can also use a can of Pepsi cola room temperature instead of the condensed milk , would love to try her carnitas 😀.
Mmm this looks good 😍
I saw the show when Pati made these carnitas. They look so good. I well make them this week. Thank you for the recipe.
ozigon1 How did they taste I'm thinking of cooking this friday?
Very easy! Love it!
Thank you!
Oh that looks great! And I just hit the red button with like.
I love your kitchen.
YUMM. Recipe, yumm. Accent, yumm. Pati, YUMMM. YUMM is all!
Carnitas are life
Great job looks great 🎉 I’m making my version now
I made these (beef) carnitas for dinner....holy smokes! It was delicious but most of all, well received by everyone. Thank you!
Yay!
Patti you're the best I watch you on my local channel I'm PBS call Create TV keep them coming
This is my favorite Patti Jinich recipe because it's very easy to prep and it used sweetened condensed milk to caramelize the meat,I never thought to use it!
Have you made them?
If it wasn't for carnitas, I wouldn't have found this channel💜🐷
So glad you found me Sky!
I just found your channel and subbed,I usually watch you on T.V. ❤
Best video I've watched! Thank you!!
I love carnitas. I've made them at home before but this recipe looks easier. I will definitely give it a try. Whenever I go to a new Mexican restaurant I always look for Carnitas on the menu and everybody says oh I wish I had gotten that.
I could listen to you talk about cooking for hours
Just made this version. It's a keeper!
I am making this right now! It's been about 1 hour and half since it is simmering in medium low heat. But my carnitas DOES NOT look like yours!! 😩 it has too much liquid. they are very tender, but it is too wet to carmerized. should i drain the liquid?
You can cook it for more time until the liquid is completely evaporated, removing the lid would make it easier. The more time the carnitas are cooked, the better.
😊👍yummy love carnitas..thank you for the recipe.
Gracias Pati !
Thank you so much for your recipe. I didn't know that you could make carnitas without frying them. Thanks for sharing your cooking tips. Greetings from los Angeles.
She is AWESOME.
Its 1:27 AM and Bella Thorne is teaching me how to make carnitas
Pati, what type of pan are you using? Love your videos!
This is just a regular Dutch oven but any heavy casserole would work Alex :)
Que rico. Even though it’s not kosher, my mouth is watering.
That looks delicious 🤤‼️
Awesome carnitas recipe looks so simple to make, gonna try it with home made tacos.
Can I add a chili pepper to the braising liquid? I like a bit of spiciness. Or is it better to add fresh chili to taco when serving?
Thanks.
Yes you can! Although is better if you make tacos and top them with your favorite salsa!
@@patijinich Thanks
Lovely recipe - thanks for sharing. I think that the sweetened condensed milk is an interesting idea.
Am Mexican and let me tell you some thing... it works so well on Carnitas!!
I did this today and it was incredible. My cooking time was closer to 4 hours though...
Yes my pork takes 2 hour cooking on top of stove plus prep. Thats about right. That meat has to cook for 2 hours at least.
I put the pork in my Instapot after browning & it cut the cook time down drastically! Afterwards I used an electric mixer to shred it. Turned out amazing!
Would it make a difference if I blend the Condensed milk and orange juice with the other ingredients in the blender?
Don't think so!
Hola Pati vivo en Canadá y tu programa Patis Mexican Table lo transmiten por el Canal TLN latino y lo vi por primera vez hace 2 meses y desde que lo descubrí me encantó! Soy cubana y me encanta cocinar. En cuál de tus libros de cocina puedo encontrar estas recetas que tienes en tu canal de UA-cam, busque en Amazon y tienes 2 cookbooks.saludos!
I want one of those pots now
Made your carnitas tonight, Pati, they were so delicious and flavorful. Thank you for sharing your amazing recipes and family’s secret ingredients. I love watching your cooking shows, your excitement for what you do is so fun to watch.
Thanks so much for tuning in!
I usually make carnitas outside, it's more delicious and better, Arriba Durango
My mouth is watering!! 😍
Oh how I wish I could cook as good as you Pati 💛
This is my favorite Pati Jinich recipe of all time because she uses sweetened condensed milk and I never thought to use in savory recipes.
My husband has a Mad~Crush on Pati...
and I'm okay with that! She's is precious!
Aw! Thanks and abrazos to both of you!
@@patijinich 💙
What kind of pan do you recommend for crisping the carnitas
For this one I used a large cast iron Dutch oven and it worked beautifully!
Pati this way looks great. I'm going to try. Thank you....subscribed
Nice... Ty