koko wrote:
> These are the best carnitas I've tried so far, and I've been making
> carnitas for years.
>
> La Taqueria Carnitas

> 1 boned, tied pork shoulder or butt ( 4-5 lb.)
> 2 onions (1 lb. total , peeled and quartered
> 4 stalks celery (including leaves), rinsed and cut into chunks
> 4 cloves garlic, peeled
> 2 bay leaves
> 2 teaspoons thyme
> 1 teaspoon salt, approx.
> 1/2 cup milk
>
> Rinse pork and put in a 6- to 8-quart pan. Add onions, celery,
> garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
> meat - 2 1/2-3 1/2 quarts. Bring to a boil over high heat; cover,
> reduce heat, and simmer until meat is very tender when pierced, 2-2
> 1/2 hours.
>



Milk? Really? What does it add to the recipe? I'm interested in
trying it.

gloria p