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This is a bit of a guess - I've only made carnitas without it - but it probably help helps promote nice browning. The tiny bit of sweetness wouldn't hurt either. Of course, you'll be fine without it too; I didn't know it was a common ingredient and never noticed something was missing. Still could be good though!


Working on a theory that milk in early stages of going bad will stick to side of glass longer than fresh milk and that residue will consist of almost micro curds if you look closely.

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