Pork shoulder braised in whole milk with orange juice and zest, then finished under a broiler, produces crispy carnitas with a subtle citrus sweetness. The recipe, which serves eight, requires about 10 minutes of preparation and 2 hours 30 minutes of cooking, for a total time of 2 hours 40 minutes. 
The braising liquid combines 2 cups of whole milk, the juice and zest of one orange, two bay leaves, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, and ¼ teaspoon of cayenne pepper. The pork, 3 ½ pounds of boneless shoulder cut into large pieces, is first seasoned with 1 tablespoon each of freshly ground black pepper and kosher salt.
Browning and Braising the Pork
Heat 2 tablespoons of vegetable oil in a large pot over high heat. Working in batches, brown the pork on all sides, about 5 minutes per batch, then return all the meat and accumulated juices to the pot. Add the seasonings, orange juice, zest, and milk. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is fork-tender but not falling apart, about 2 hours.
Crisping the Carnitas in the Oven
Preheat the oven to 450 degrees F (230 degrees C). Remove the pork from the liquid and skim some fat from the pot to grease a baking dish. Transfer the pork pieces to the dish, drizzle about 2 more tablespoons of the floating fat over the meat, and season with additional salt if needed. Bake until browned, about 15 minutes, then stir the pork. Turn on the broiler and cook the pork until crisp, 2 to 3 minutes.
Each serving contains approximately 325 calories, 24 grams of fat, 4 grams of carbohydrates, and 22 grams of protein, according to the recipe's nutrition facts.
Editorial Notes