Recipes Cuisine Latin American Mexican Orange and Milk-Braised Pork Carnitas 4.8 (102) 81 Reviews 21 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 15, 2022 Save Rate Print Share 21 21 21 21 21 Prep Time: 10 mins Cook Time: 2 hrs 30 mins Total Time: 2 hrs 40 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 3 ½ 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 ¼ teaspoon cayenne pepper 1 orange, juiced and zested 2 cups whole milk Directions 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. 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. I Made It Print Nutrition Facts (per serving) 325 Calories 24g Fat 4g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 325 % Daily Value * Total Fat 24g 31% Saturated Fat 9g 43% Cholesterol 84mg 28% Sodium 805mg 35% Total Carbohydrate 4g 1% Dietary Fiber 0g 1% Total Sugars 3g Protein 22g 45% Vitamin C 1mg 1% Calcium 102mg 8% Iron 2mg 10% Potassium 397mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved