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 on in my kitchen simply because it so delicious. Pork cooked this way is moist and succulent, sweet from the natural caramelization of the milk, with the slightest hint of orange and black pepper. For an over-the-top garnish, crumble chicharrón (fried pork skin) on the soft roast meat for a porky, crunchy textural contrast. Serve the carnitas with warm corn tortillas, avocado, a crisp raw tomatillo salsa, and plenty of onions and cilantro. If you have access to heirloom pork such as Kurobuta or Berkshire, it's exceptionally delicious—pork the way pork was meant to taste.

　　

Ingredients

Serves 6 generously

　　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

　　

Step 1

1. Preheat the oven to 350 degrees.

　　

Step 2

2. Cut the pork into 6 or 8 pieces. Melt the lard in a heavy Dutch oven just large enough to hold the meat in one layer. Brown the meat on all sides and season with salt.

　　

Step 3

3. Squeeze the orange over the meat and toss the rind into the pan. Pour the milk over the meat and add enough water to almost cover the meat. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender.

　　

Step 4

4. To finish, uncover the meat and break into into largish pieces. Remove the orange rind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges.

　　

Step 5

5. To assemble the tacos, fill a warm tortilla with shredded pork. Top with avocado and salsa, a little of the chicharrón, and finish with generous amounts of onion and cilantro.

　　Note:

　　Mexican markets and some restaurants and tortillerias sell freshly fried chicharrón espumas, which are light-years better than the bagged ones. Chicharrón make an excellent taco in their own right when cooked until soft with tomatoes and chiles, then served with a sprinkle of cotixa cheese and raw onion.

　　Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider, © May 2010 Stewart, Tabori & Chang