This is a not uncommon way to cook pork in Italy, Mexico, and Central and South America. The milk cooks away to nothing more than sugars and protein, rendering the pork sweet, fork-tender, and fragrant with the spices. The braised pork is also wonderful pulled into shreds and served in taco shells with shredded iceberg lettuce, coriander (cilantro) and lime juice. Lovely with a lager.
Ingredients
- 1 tablespoon vegetable oil
- 1 kg (2 lb 4 oz) boneless pork shoulder cut into 4 cm (1½ inch) chunks
- ½ teaspoon sea salt
- 1 teaspoon dried oregano
- 1 stick cinnamon
- 1 bay leaf
- 1 teaspoon ground black pepper
- 1 orange cut in half
- 17 fl oz/2 cups (500 ml) milk
- steamed broccolini to serve
How to Make It
- Preheat the oven to 180°C (350°F). Heat the oil in a flameproof heavy-based casserole dish over medium–high heat. Brown the pork pieces in two batches for about 4–5 minutes, turning often, until well browned.
- Return all the pork to the dish. Add the salt, oregano, cinnamon, bay leaf and pepper. Squeeze the juice from the orange halves directly into the pan, then throw in the orange halves. Stir and cook for a couple of minutes, then pour in the milk and 250 ml (9 fl oz/1 cup) water.
- Bring to the boil, then cover with a tight-fitting lid. Transfer to the ovenand bake for 2 hours, or until the meat falls apart easily.
- Remove the lid, return to the oven and bake for a further 20–30 minutes, or until most of the liquid has evaporated. Remove from the oven and leave the pork in the dish to cool a little, before serving with steamed broccolini.