4 lbs. of pork shoulder,

4 cups of water

1 cup of Tres Monjitas® Fresh Milk

4 garlic cloves

1 chopped medium onion

1 orange sliced in half

4 bay leaves

2 tsps. of oregano

½ tsp. of ground cumin

Salt and pepper to taste


In a large saucepan, toss in the pork shoulder with the water, Tres Monjitas® Fresh Milk and the rest of the ingredients. Cover and cook at medium heat for 1 ½ hour. Let it cool and remove pork shoulder from liquid, keeping it on a separate saucepan. Remove the onion, garlic, bay leaves and orange.

Reduce the liquid and cook for 12 minutes.

Pre-heat oven to 350° F. Shred the pork shoulder and place in a baking sheet. Pour the liquid over the shredded pork. Bake uncovered for 12-15 minutes until golden. Serve immediately.

Pair and serve with flour of corn tortillas and your favorite side dishes, such as guacamole, pico de gallo, lime, cilantro and cheese.

Tip: The ingredients in the fresh milk make the meat tender when cooked in a common casserole like the ones we regularly use in our kitchens.  There is no need to have a “Dutch Oven” or “Slow Cooker”, but if you wish to use these cooking equipments you can, remembering that it will take less cooking time.

Solimar GarcíaCarnitas