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Orange and Milk-Braised Pork Carnitas
Orange and Milk-Braised Pork Carnitas
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
160 minutes
Pork shoulder braised in milk with herbs and orange zest creates succulent carnitas in Chef John's recipe.
Ingredients:
  • 3.5 pounds boneless pork shoulder, cut into large pieces
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt, or more to taste
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper
  • 1 orange, juiced and zested
  • 2 cups whole milk
Instructions:
  • Sprinkle pork generously with freshly ground black pepper and a pinch of salt for a perfect flavor balance.
  • In a large pot over high heat, heat oil. Cook pork in batches until golden brown on all sides, about 5 minutes. Return all pork and juices to the pot.
  • Season the pork with aromatic bay leaves, earthy cumin, fragrant dried oregano, and a hint of spicy cayenne pepper. Combine with bright fresh orange juice, zesty orange zest, and creamy milk. Bring to a boil, then reduce heat to low, cover, and simmer gently, stirring occasionally, until the meat is tender but still holds its shape, approximately 2 hours.
  • Preheat the oven to a sizzling 450 degrees F (230 degrees C).
  • Take out the pork from the liquid and skim off some fat to coat a baking dish. Place the pork pieces in the dish and generously drizzle about 2 tablespoons of the reserved fat over them. Add more salt to taste, if desired.
  • Roast in a hot oven until pork is golden, approximately 15 minutes. Give the pork a good stir.
  • Preheat broiler. Broil pork until crispy, 2 to 3 minutes.

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