Orange and Milk-Braised Pork Carnitas
Description
Chunks of pork shoulder are braised in milk with herbs and orange zest in Chef John's recipe for pork carnitas.
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
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2 tablespoons vegetable oil
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2 bay leaves
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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1/4 teaspoon cayenne pepper
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1 orange, juiced and zested
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2 cups whole milk
Directions
1
Season pork with pepper and salt.
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.
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.
4
Preheat oven to 450 degrees F (230 degrees C).
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.
6
Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
7
Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.