Sweet-Garlicky Clementine and Milk-Braised Carnitas

If you’re a carnitas fan like me, it’s highly unlikely that you ever really tire of eating those tender, yet crispy morsels of heaven. You probably have a favorite recipe you use, and if it ain’t broke you don’t want to fix it, right? I get it, I do. But why not expand your carnitas horizon just a little?

With this recipe for sweet-garlicky clementine and milk-braised carnitas, the amazing pork morsels you love are still front and center, but with a fun and different spin. The milk tenderizes the pork as it cooks, resulting in a lovely tenderness that just cannot be explained. The plentiful incorporation of clementines makes these carnitas shine with a citrusy, tropical flavor. And the presence of lots of garlic, well . . . no explanation needed. It’s just delicious.  


3 lb. pork shoulder 

5 clementines, halved

8 cloves of garlic, smashed

1 large onion, thinly sliced

1 c. chicken broth

2 c. whole milk

⅓ c. olive oil

1 Tbsp. fresh oregano

2 bay leaves

Salt and pepper to taste

Place all ingredients into a slow cooker and cook on low for 8-9 hours, or until the pork is tender and can easily be shredded with a fork. 

Preheat the oven to 425 degrees. Cook the pork for 5-10 minutes, or until it gets a caramelized, crispy layer on top. Don’t be tempted to skip this step! Remove the bay leaves and season with salt and pepper to taste.

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