Orange and Milk Braised Pork Carnitas: A Flavor Explosion

Carnitas, the beloved Mexican dish of slow-cooked, shredded pork, gets a vibrant and unexpected twist in this recipe. We’re taking the traditional flavors and elevating them with the bright citrus notes of orange and the creamy richness of milk. The result? A tender, juicy, and incredibly flavorful carnitas that will have everyone begging for more. This Orange and Milk Braised Pork Carnitas recipe is not only delicious but also surprisingly easy to make. The slow braising process ensures that the pork becomes incredibly tender, while the orange and milk create a unique and unforgettable flavor profile. Get ready to experience carnitas like never before!

Why This Recipe Works

* **The Orange:** Orange juice and zest add a bright, citrusy counterpoint to the rich pork. The acidity also helps to tenderize the meat. The natural sugars in the orange caramelize during the braising process, creating a delicious, slightly sweet crust.
* **The Milk:** Milk might seem like an odd ingredient, but it’s a secret weapon for incredibly tender and flavorful carnitas. The milk proteins help to break down the pork, resulting in a melt-in-your-mouth texture. It also adds a subtle sweetness and richness that complements the other flavors perfectly.
* **Slow Braising:** The low and slow cooking method is key to achieving that signature carnitas tenderness. This allows the flavors to meld together beautifully and the pork to become incredibly succulent.
* **Crispy Edges:** While the braising process ensures tenderness, we finish the carnitas with a quick broil or pan-fry to create those irresistible crispy edges.

## Ingredients You’ll Need

* **Pork Shoulder (Boston Butt):** 3-4 pounds, cut into 2-3 inch chunks. Pork shoulder is ideal because of its high fat content, which renders during cooking and keeps the carnitas moist.
* **Orange:** 2 large oranges. You’ll need the juice and zest from both.
* **Whole Milk:** 2 cups. Whole milk is recommended for its richness, but you can use 2% if you prefer.
* **Yellow Onion:** 1 large, roughly chopped. Adds savory depth to the braising liquid.
* **Garlic:** 4-6 cloves, minced. Another essential flavor component.
* **Mexican Oregano:** 1 tablespoon, dried. This herb has a distinct flavor that complements Mexican cuisine perfectly. If you can’t find Mexican oregano, regular oregano can be substituted, but the flavor will be slightly different.
* **Cumin:** 1 teaspoon, ground. Adds warmth and earthiness.
* **Chipotle Powder:** 1/2 teaspoon (optional, for a touch of smokiness and heat). Adjust to your spice preference.
* **Bay Leaves:** 2. They add a subtle, aromatic flavor to the braising liquid.
* **Salt and Black Pepper:** To taste. Essential for seasoning.
* **Vegetable Oil:** 2 tablespoons. For searing the pork.
* **Optional Garnishes:** Chopped cilantro, diced onion, lime wedges, salsa, guacamole, pickled onions.

## Equipment You’ll Need

* **Large Dutch Oven or Heavy-Bottomed Pot:** This is essential for even heat distribution during braising.
* **Tongs:** For searing and shredding the pork.
* **Cutting Board and Knife:** For prepping the ingredients.
* **Citrus Zester and Juicer:** For the oranges.
* **Measuring Cups and Spoons**
* **Shredding Forks (Optional):** For easy shredding.

## Step-by-Step Instructions

**Step 1: Prepare the Pork**

1. Pat the pork shoulder chunks dry with paper towels. This will help them to sear properly.
2. Season generously with salt, black pepper, cumin, and chipotle powder (if using).

**Step 2: Sear the Pork**

1. Heat the vegetable oil in the Dutch oven over medium-high heat until shimmering.
2. Working in batches, sear the pork on all sides until nicely browned. This step is crucial for developing flavor. Don’t overcrowd the pot, or the pork will steam instead of sear.
3. Remove the seared pork from the pot and set aside.

**Step 3: Sauté Aromatics**

1. Add the chopped onion to the Dutch oven and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.

**Step 4: Build the Braising Liquid**

1. Pour in the orange juice and scrape up any browned bits from the bottom of the pot. These browned bits (fond) are packed with flavor.
2. Add the orange zest, Mexican oregano, and bay leaves.
3. Pour in the whole milk.

**Step 5: Braise the Pork**

1. Return the seared pork to the Dutch oven.
2. Bring the braising liquid to a simmer, then reduce the heat to low, cover the pot, and braise for 3-4 hours, or until the pork is fork-tender.
3. Check the pork periodically and add more milk or water if the liquid is evaporating too quickly.

**Step 6: Shred the Pork**

1. Once the pork is tender, remove it from the Dutch oven and let it cool slightly.
2. Shred the pork with two forks or your fingers.
3. Skim off any excess fat from the braising liquid in the Dutch oven (optional).

**Step 7: Crisp the Carnitas (Two Options)**

**Option 1: Broiling**

1. Preheat your broiler to high.
2. Spread the shredded pork in a single layer on a baking sheet.
3. Pour a little of the braising liquid over the pork to keep it moist.
4. Broil for 3-5 minutes, or until the edges are crispy and golden brown, watching carefully to prevent burning.

**Option 2: Pan-Frying**

1. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat.
2. Add the shredded pork to the skillet and cook, stirring occasionally, until the edges are crispy and golden brown.

**Step 8: Serve and Enjoy!**

1. Serve the Orange and Milk Braised Pork Carnitas hot, with your favorite toppings, such as chopped cilantro, diced onion, lime wedges, salsa, guacamole, and pickled onions.
2. They’re perfect for tacos, burritos, bowls, or even just on their own.

## Tips for Perfect Orange and Milk Braised Pork Carnitas

* **Don’t skip the searing step:** Searing the pork is essential for developing flavor. It creates a Maillard reaction, which is responsible for the browning and savory taste.
* **Use a heavy-bottomed pot:** A Dutch oven or heavy-bottomed pot will ensure even heat distribution and prevent scorching.
* **Don’t overcrowd the pot when searing:** Sear the pork in batches to ensure proper browning. Overcrowding the pot will cause the pork to steam instead of sear.
* **Be patient with the braising process:** The slow braising is what makes the pork so tender and flavorful. Don’t rush it!
* **Adjust the seasonings to your liking:** Taste the braising liquid and adjust the salt, pepper, cumin, and chipotle powder to your preference.
* **Don’t be afraid to experiment:** Try adding other spices, such as smoked paprika or ancho chili powder, for a different flavor profile.
* **Use fresh oranges:** Freshly squeezed orange juice and zest will provide the best flavor.
* **Let the pork rest before shredding:** Letting the pork rest for a few minutes after braising will make it easier to shred.
* **Crisp the carnitas to your liking:** Some people prefer them extra crispy, while others prefer them more tender. Adjust the broiling or pan-frying time accordingly.
* **Use leftover braising liquid:** Don’t discard the braising liquid! It’s packed with flavor and can be used as a sauce for the carnitas or as a base for soups and stews.

## Serving Suggestions

* **Tacos:** The classic way to enjoy carnitas! Serve them in warm tortillas with your favorite toppings.
* **Burritos:** Load up a burrito with carnitas, rice, beans, cheese, and salsa.
* **Bowls:** Create a delicious carnitas bowl with rice, beans, corn, avocado, and your favorite toppings.
* **Nachos:** Top tortilla chips with carnitas, cheese, and your favorite nacho toppings.
* **Sandwiches:** Make a carnitas sandwich on a crusty roll with coleslaw and barbecue sauce.
* **Salad:** Add carnitas to a salad for a protein-packed and flavorful meal.

## Variations

* **Spicy Carnitas:** Add more chipotle powder or a pinch of cayenne pepper to the braising liquid for a spicier kick.
* **Sweet and Savory Carnitas:** Add a tablespoon of brown sugar or honey to the braising liquid for a touch of sweetness.
* **Citrusy Carnitas:** Add the juice and zest of a lime or grapefruit to the braising liquid for an even more citrusy flavor.
* **Beer-Braised Carnitas:** Substitute some of the milk with beer for a different flavor profile.
* **Slow Cooker Carnitas:** You can also make this recipe in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

## Make-Ahead Instructions

You can make the Orange and Milk Braised Pork Carnitas ahead of time. After shredding the pork, store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the pork in a skillet or in the oven. You can also freeze the shredded pork for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Storage Instructions

Store leftover Orange and Milk Braised Pork Carnitas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the oven until heated through.

## Nutritional Information (Estimated)

* Calories: Approximately 400-500 per serving (depending on portion size and toppings)
* Fat: 25-35 grams
* Protein: 30-40 grams
* Carbohydrates: 10-15 grams

*Please note that this is an estimate and the actual nutritional information may vary.*

## Frequently Asked Questions (FAQ)

**Q: Can I use a different cut of pork?**
A: While pork shoulder is the ideal cut for carnitas due to its high fat content, you can use pork loin or pork butt as well. However, they may not be as tender and juicy.

**Q: Can I use a different type of milk?**
A: Whole milk is recommended for its richness, but you can use 2% milk if you prefer. Avoid using skim milk, as it will not provide the same creamy texture.

**Q: Can I make this recipe in an Instant Pot?**
A: Yes, you can make this recipe in an Instant Pot. Follow the same steps as above, but reduce the braising time to 45-60 minutes on high pressure, followed by a 15-minute natural pressure release.

**Q: What if I don’t have Mexican oregano?**
A: Regular oregano can be substituted, but the flavor will be slightly different. Mexican oregano has a more citrusy and slightly licorice-like flavor.

**Q: Can I add other vegetables to the braising liquid?**
A: Yes, you can add other vegetables, such as carrots, celery, or bell peppers, to the braising liquid for added flavor.

**Q: Can I use orange marmalade instead of fresh oranges?**
A: While not ideal, you can use orange marmalade in a pinch. Use about 1/4 cup of orange marmalade and reduce the amount of milk slightly.

**Q: What do I do if the carnitas are too dry?**
A: If the carnitas are too dry, you can add more of the braising liquid or a little bit of chicken broth to moisten them.

**Q: Can I freeze the leftover carnitas?**
A: Yes, you can freeze the leftover carnitas for up to 2 months. Thaw overnight in the refrigerator before reheating.

**Q: What’s the best way to reheat carnitas?**
A: The best way to reheat carnitas is in a skillet over medium heat with a little bit of oil or braising liquid. You can also reheat them in the oven at 350°F (175°C) until heated through.

This Orange and Milk Braised Pork Carnitas recipe is a guaranteed crowd-pleaser. The combination of bright citrus, creamy milk, and tender, crispy pork is simply irresistible. So gather your ingredients, follow the steps, and get ready to enjoy a flavor explosion! Don’t forget to share your creations and tag us on social media!