Rating: 5 stars
91 Ratings
  • 5 star values: 79
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork with pepper and salt.

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  • 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.

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.

Nutrition Facts

325 calories; protein 22.4g; carbohydrates 3.7g; fat 24.1g; cholesterol 84.2mg; sodium 804.7mg. Full Nutrition
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