Tacos of Carnitas Roasted with Orange, Milk, and Pepper Recipe | Epicurious
Many years ago, I worked with a cook who introduced me to this method of roasting pork with milk and fresh orange. Jose has long since retired to his little pueblo in Michoacan, but his recipe lives...
Ingredients
- 3 pounds boneless pork shoulder (butt) or boneless country pork ribs
- 1 tablespoon lard
- 1/2 teaspoon salt
- 1/2 orange, well washed
- 1 cup whole milk
- About 2 cups water
- 1/2 teaspoon fresh-ground black pepper
- Warm corn tortillas
- Diced avocado, lightly salted
- Raw tomatillo salsa
- Chicharrónes espumas (skin), crumbled (see note)
- Diced white onion
- Cilantro sprigs
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