Orange and Milk-Braised Pork Carnitas
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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Recipe Summary
Ingredients
Directions
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.