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Julie Van Rosendaal: Slow-Roasted Pork Carnitas with Orange and Milk

Flavourful and inexpensive, and requires little preparation before going into the oven or slow cooker.

Julie Van Rosendaal: Slow-Roasted Pork Carnitas with Orange and Milk

Total Time:

45mins

Prep:

15mins

Cook:

30mins

Skill Level:

Easy

Ingredients

  • pork
  • 2-3 lb boneless pork shoulder (butt) or boneless country pork ribs
  • canola, olive oil or lard (for cooking)
  • 1 orange (washed and quartered)
  • 1 cup whole milk
  • salt and pepper
  • For serving:
  • corn tortillas (warmed)
  • corn tortillas (warmed)
  • avacado (diced)
  • onion (finely chopped)
  • salsa
  • sour cream
  • cilantro

How to Make It

1.

Preheat the oven to 300˚F.

2.

Cut the meat into a few chunks, heat a generous drizzle of oil or dab of lard in a heavy skillet over medium-high heat and brown the meat on all sides, transferring it to a baking dish as it browns.

3.

Squeeze the orange wedges over the meat and toss in the rinds alongside; pour the milk overtop, then add enough water to almost cover the meat.

4.

Sprinkle with salt and pepper, cover with a tight-fitting lid and bake for 3 hours, until the meat is very tender.

5.

Break or pull the meat apart into smaller pieces, remove and discard the orange rind, and turn the oven up to 375˚F.

6.

Roast the meat uncovered for 20-30 minutes, until most of the liquid has evaporated and the meat is crisp and brown on the edges.

7.

Place the pot of pork directly on the table and surround with corn tortillas and accessories; let everyone serve themselves by piling pork, avocado, onion, salsa, sour cream and cilantro on their own corn tortillas.

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