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  • Writer's pictureAshleigh Fynn

Orange and Milk Pork Carnitas

Let me introduce you to one of my favourite YouTube chefs, Chef John from, he makes wonderfully delicious and easy food and does it all with the most magnificent puns. If you would like to watch him make it you can do so here.

I struggle to find pork shoulder in the shops but you can get it in any butcher, just ask for the pork shoulder, with the skin removed and the the bone out.

This is a very easy slow cooking dish, and I highly recommend that you try it!

Time: 3 hours

Serves: 4 people

Difficulty: Easy


  • 1.5 - 2kg of pork shoulder cut into equal size chunks

  • 1 Tbsp of salt

  • 1 Tbsp of pepper

  • 2 Tbsp of oil

  • 2 cups of milk

  • 1/2 cup of orange juice

  • The skin of one orange in peels (use a vegetable peeler to get nice thin strips)

  • 1/4 tsp cayenne

  • 2 tsp ground cumin

  • 1 tsp dried oregano

  • 2 bay leaves


  1. Heat the oil in a heavy bottomed pot. While the oil is heating, season the pork with all the salt and pepper and massage the seasoning in. In batches brown the pork in the pot, you want it lovely and golden on each side.

  2. Once the last batch is done, add all the pork to the pot together with the milk, orange juice, orange peels, cumin, oregano, cumin and bay leaves. Give it a good stir, turn the heat down low and let cook for 2 hours. Check on the pot every 30 minutes. It will look gross when the milk curdles but that's okay. Simply remove any scum (or white foam) that rises to the top and let the meat keep cooking.

  3. Once the meat can easily be pierced by a fork, but is not falling apart. Remove it from the liquid and place on a baking tray. Preheat your oven to 180 degrees Celsius.

  4. The fat from the pork will be floating on top of your cooking liquid as oil, with a spoon siphon off the oil and generously coat the pork in it.

  5. Roast the pork pieces until crispy, this will take about 15 to 20 minutes. Remove for the oven and gently smash with a fork - it should fall apart before your eyes and yes this is a very magical experience.

  6. Serve on a tortilla, with pickled red onions, avocado, coriander and some sour cream.

Happy cooking!


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