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September 16, 2025
Orange and Milk-Braised Pork Carnitas
Orange and Milk-Braised Pork Carnitas emerged from subliminal advertising inspiration, creating unique Cinco de Mayo preparations through creative braising techniques and innovative ingredients. This innovative recipe demonstrates how unexpected ingredient combinations can create exceptional results while maintaining traditional carnitas characteristics. The creative approach produces memorable flavors.
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.
Prep Time:
10 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 40 mins
Servings:
8
Yield:
8 servings
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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.
Nutrition Facts (per serving)
| 325 | Calories |
| 24g | Fat |
| 4g | Carbs |
| 22g | Protein |
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| 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.
