Brown sugar carnitas (Carnitas caramelizadas) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 301) by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Drunken salsa (Salsa Borracha); Seared nopalito salad with radishes and oregano (Ensalada de nopalitos asados con rábanos y orégano)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AngryButter on April 17, 2026

    Doubled recipe because was hosting 35 adults and kids and recipe said served 7-10 but I had a ton of leftovers. Made day ahead and reheated well and recrisped in a skillet subsequent nights and didn’t dry out. Good pork flavor but I think I’d double or maybe even triple flavorings next time. Adding squeeze of fresh lime when serving is key

  • Lsblackburn1 on January 06, 2026

    I halved this recipe to use up 2 1/2 lbs of pork shoulder I had. Very easy and tasty recipe.

  • Silver.bird22 on December 16, 2025

    These are the best carnitas you will ever make, I promise.

  • jenburkholder on May 15, 2023

    Really good. Really easy. Only used the pork shoulder, not country style ribs as well. After the meet was tender I left the lid off so all the liquid cooked away and it started browning in the fat. With an arbol-tomatillo salsa, onion, cilantro, and cotija, made an amazing taco.

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