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My review
Orange and Milk-Braised Pork Carnitas
61k
Chef John
"It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice."
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Ingredients
2 h 40 m servings 325Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Season pork with pepper and salt.
- Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
- Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
- Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
- Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.
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Footnotes
- Chef's Note:
- You can strain and reduce the cooking liquid if you want, and do "wet" tacos by adding some of the juice to chopped meat.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 5467 Ratings
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Most helpful positive review
5/20/2015
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 ...
Most helpful critical review
10/24/2017
I made it as says. It was disgusting. Family ordered pizza and swore to never speak of this again it was so gross.
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5/20/2015
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 ...
2/28/2016
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 intende...
5/25/2016
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 man...
10/19/2015
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 ...
4/8/2018
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 ho...
11/1/2017
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 ...
10/14/2018
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...
3/23/2018
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.
5/30/2017
I triple this recipe for a big party. Didn't have whole orange but had orange juice, so put about 2 cups in. And had Clementine baby oranges so put the whole oranges in. Accidentally over cooked...