On Sat, 20 Jun 2009 01:57:07 -0500, Sky >
wrote:

>gloria.p wrote:
>>
>> 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
>
>Milk? I've gotta wonder too! I know cream is added sometimes to various
>savory meat dishes like a straganof (sp?), but carnitas??
>
>Sky, who's never any expert!

I wondered too so I had to try it. Have you read Bob Terwilliger's
explanation? His response is spot on. I googled cooking pork in milk
and it seems common in some recipes and cultures.

Hope you try it sometime.

koko

--

There is no love more sincere than the love of food
George Bernard Shaw
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