Carmelized Carnitas

These carnitas take a different path than the traditional slow-braised version. Cubes of pork shoulder go into a skillet in a single layer with brown sugar, molasses, tequila, garlic, and water, then simmer uncovered until all the liquid evaporates and the pork caramelizes in its own rendered fat and the sticky sugar glaze.

That transformation from wet simmer to dry sear happens in one pan over about 35 minutes. The water keeps the pork from burning early on while the sugar and molasses dissolve into a braising liquid. As the water cooks off, the sugar concentrates and starts to caramelize, coating each cube in a dark, glossy, slightly smoky shell.

The tablespoon of tequila adds a sharp, agave-forward note that you can’t get from any other spirit. It burns off during the simmer but leaves behind a subtle warmth that makes these distinctly Mexican. Served on picks as an appetizer, these disappear before the main course even hits the table.

Pro Tips

• Use boneless pork shoulder, not loin. Shoulder has the fat content needed to render and self-baste as the liquid evaporates.
• Keep the pork in a single layer. Stacking the cubes means uneven caramelization and steamed meat instead of crispy edges.
• Stir occasionally but not constantly. You want the cubes to sit long enough to develop color on each side.
• Watch carefully in the last 5 minutes. Once the water is gone, the sugar goes from caramelized to burnt in seconds.

Variations

• Add a minced chipotle pepper in adobo to the braising liquid for a smoky, spicy version.
• Serve stuffed into small warm tortillas with pickled onion and cilantro for mini carnitas tacos.