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.
INGRIDIENT
DIRECTION
Step: 1
Season pork with pepper and salt.
Step: 2
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.
Step: 3
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.
Step: 4
Preheat oven to 450 degrees F (230 degrees C).
Step: 5
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.
Step: 6
Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
Step: 7
Turn on oven’s broiler. Cook pork under broiler until crisp, 2 to 3 minutes.
NUTRITION FACT
Per Serving: 325 calories; protein 22.4g; carbohydrates 3.7g; fat 24.1g; cholesterol 84.2mg; sodium 804.7mg.
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