Orange and Milk Braised Pork Carnitas

Ingredients

• 3 lbs. boneless pork shoulder
• 1/3 cup freshly squeezed orange juice
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Directions

1. Cut the pork shoulder into 1-inch cubes and place in a bowl.
2. In a separate bowl, combine the orange juice, milk, garlic, cumin, oregano, chili powder, paprika, salt and pepper. Mix until all the ingredients are fully incorporated.
3. Pour the mixture over the pork cubes and stir to combine. Cover and refrigerate for at least 30 minutes.
4. Heat the olive oil in a large pot over medium-high heat. Add the pork cubes and the marinade and cook for about 10 minutes, stirring occasionally.
5. Reduce the heat to low and simmer for an additional 40 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
6. Serve with warm tortillas, diced onions, cilantro and lime wedges.

Interesting Facts

• The name "carnitas" is derived from the Spanish word for "little meats".
• Carnitas is traditionally cooked in pork lard, however olive oil can be used for a healthier option.
• Carnitas are often served with warm tortillas, diced onions, cilantro and lime wedges.