KEY INGREDIENTS
INGREDIENTS
- ●2 pounds boneless pork shoulder, cut into chunks
- ●2 teaspoons salt
- ●1 teaspoon ground black pepper
- ●2 tablespoons canola oil
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 orange, zested and juiced
- ●2 cloves garlic, minced
- ●2 teaspoons ground cumin
- ●2 teaspoons dried oregano
MAKE IT
Step 1
Pat meat dry and season with salt and pepper.
Step 2
Heat the oil over medium heat in a Dutch oven or heavy bottomed pot. Brown the meat in batches and then return all the meat to the pot.
Step 3
Add evaporated milk, orange juice and zest, garlic, cumin and oregano to the pot and bring to a simmer over medium heat.
Step 4
Reduce heat and cover, cook approximately 1.5-2 hours until the meat is fork tender.
Step 5
While meat is cooking, turn oven to 425° F.
Step 6
Transfer cooked pork to a high sided baking dish. Toss the pork with 1-2 tablespoons of the cooking liquid.
Step 7
Bake pork for 15-20 minutes until pork is golden brown on the edges. Remove and let cool slightly. Pork can be shredded with forks if needed. Serve with tortillas or over rice.
