PORK CARNITAS

The recipe for these does not look appetizing but the result is surprisingly delicious. The meat truly looks awful after step one but trust me when I say they look (and taste) great at the end. The pork is tender and flavorful. Make sure you cook off all the liquid and allow the meat enough time to develop a tasty crust in the pan.

serves 6

2 pounds boneless pork shoulder (aka Boston butt), cut into 1-inch pieces
4 garlic cloves, minced
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup fresh orange juice
1/2 cup milk
12 corn tortillas, warmed


Optional Toppings:
Fresh cilantro leaves
Thinly sliced onion
Sour cream
Diced avocado
Lime wedges

In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.

In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas with any combination of toppings.