orange and milk-braised pork carnitas

Name: orange and milk-braised pork carnitas
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 ½ lb Pork Shoulder (3.5 pounds boneless pork shoulder, cut into large pieces); 1 tbsp Black Pepper (1 tablespoon freshly ground black pepper); 1 tbsp Kosher Salt (1 tablespoon kosher salt, or more to taste); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 2 leaf Bay Leaves (2 bay leaves); 2 tsp Cumin Powder (2 teaspoons cumin powder); 1 tsp Dried Oregano (1 teaspoon dried oregano); ¼ tsp Cayenne Pepper (0.25 teaspoon cayenne pepper); 1 piece Orange (1 orange, juiced and zested); 2 cup Whole Milk (2 cups whole milk)

160 minMexican

Servings8

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Steps

1season pork with pepper and salt.
2heat oil in large pot over high heat.
3working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes.
4return all cooked pork and accumulated juice to pot.
5season pork with bay leaves, cumin, dried oregano, and cayenne pepper.
6stir in fresh orange juice, orange zest, and milk.
7bring mixture to a boil over high heat; reduce heat to low.
8cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
9preheat oven to 450 degrees f (230 degrees c).
10remove pork from liquid.
11skim some fat from the pot to grease a baking dish.
12transfer the pieces of pork to the baking dish.
13drizzle about 2 more tablespoons of the floating fat over the meat.
14season with more salt, if needed.
15bake in preheated oven until pork is browned, about 15 minutes.
16stir pork.
17turn on oven's broiler.
18cook pork under broiler until crisp, 2 to 3 minutes.