Orange and Milk-Braised Pork Carnitas Popular Recipes

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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."

Ingredients :

• 3 1/2 pounds boneless pork shoulder, cut into large pieces
• 1 tablespoon freshly ground black pepper
• 1 tablespoon kosher salt, or more to taste
• 2 tablespoons vegetable oil
• 2 bay leaves
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 orange, juiced and zested
• 2 cups whole milk

Instructions :

Prep : 10M	Cook : 8M	Ready in : 2H40M

• 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.

Notes :

• You can strain and reduce the cooking liquid if you want, and do "wet" tacos by adding some of the juice to chopped meat.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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