This is a winner! Perfect, tender, well seasoned and succulent...which is how carnitas should be. I used lard and I was a little more generous with the amount than Chef John's recipe. I suggest our favorite salad/relish to accompany this. Sliced carrots, thinly sliced onion, finely chopped jalapeno, and chopped cucumber and cilantro in an equal part of vinegar, water and sugar. The bright flavor offsets this beautifully! The only thing I would warn is that Chef John was not exaggerating when he advised a large pot. I used an 8 quart dutch oven and I had an unholy mess on my stove top. Use a BIG POT!! Thanks for another delish recipe Chef John!
This was fantastic, though I have some questions...Are you supposed to add water to boil the pork? I just covered it after pouring in the milk. Also, O.J. and milk curdle. Is that what's intended?
I used double the orange because I really wanted to taste it and I do taste it. After extracting the meat chunks I had this amazing gravy left over I’m not sure since it has boiled milk in it how a body will react but it tastes absolutely delicious. Because I want to not waste the gravy I have decided to put it over a bed of rice and eat the meat on top. I also scooped off some of the gravy and grease and used it on some iron skillet shaved brussels sprouts. My wife will not stop eating the chunks of meat and this is supposed to be next week‘s lunches for me she won’t stay away she loves it so much!
I really enjoyed the carnitas! But I did take the advice of some one else who reviewed it and made a sauce out of the leftover juices adding a couple of canned chipotle chilis and a tablespoon of corn starch to thicken. I simmered it all together for about ten minute and then I put it all in the blender. I got compliments about the carnitas and raves about the sauce. I'm actual going to use this recipe and sauce to fill tamales. Looking forward to seeing how they turn out.
love it!!! didnt have time so instead of baking used the pressure cooker. also added some garlic, just because we like it. the mix of milk, orange juice and the spices is simply SPECTACULAR. it will be on our menu from now on. thanks
I haven't made this yet but assure you that I will soon!! Reading some of the previous comments made me glad that I had taken the time to WATCH Chef John's video. Aside from his delightful manner in explaining the cooking process he gives tips or reasons WHY he does things. I won't be scared of the milk curdling a bit...and can use that bit of milk that is in the expired carton!!
Everything Chef John does is incredible, and this is no exception. My only notes...
1. Having a certain size to chop the pork in would be good. In the video he says any size is fine as long as they are all the same. I did mine probably 3x3 but it was a little big I think.
2. The milk does turn into strange little dots. I tried some (I know, weird) because I was trying to take them out. They are creamy little things, like ricotta (this is actually how you make ricotta!). After baking, they dissappear. Don't worry about them! They probably help it crisp.
3. Oh geez... I can't remember. This is all lovely. Don't throw away the sauce it's made in, it is so good.
Just make this! You'll love it!
Watch the video. The milk and OJ definitely look pretty gross for a while. The end result is AMAZINGLY tender taco or burrito fillings. We added cheese and salsa on top.
So I remember what I did I'm writing it all. I had a 2 1/4 lb roasting pork, it was called, looked like pork shoulder without a bone and maybe filleted a bit. Took the noticeable fat off that was easy to remove. Used my 6 qt cast iron dutch oven, browned the pork after cutting into 1-2" pieces added spices used about half the oregano added 2 cloves chopped garlic, had to use mandarin oranges so used the zest from 2 1/2 (using my microplane) and juice from those also, only used 1 3/4 c. milk because I think I had a little less meat than the recipe. Cooked as directed until fork tender which from the browning stage until fork tender took 1 1/2 hours. I strained the left over liquid/solids and tried to drain a little of the fat off the top to drizzle over the pork for the oven, then added the strained liquid back to the dutch oven and added a couple spoons of blended canned chipotle peppers in adobo sauce to make a sauce (which is very spicy) which was great to add sparingly over your pork when assembling your pork taco/tortilla. I only did the baking in the 450 oven for 15 min., I skipped the broiling because I was afraid it would dry out too much.
It was bland. Very disappointed
