Substances:
- 7 cups water
- 2 pounds Pork butt trimmed, cut in cubes
- 4 cloves garlic, crushed
- sea salt and ground pepper to flavor
- 1 teaspoon olive oil
- 1/two cup orange juice
- 1/2 cup milk
- 24 Corn Tortillas
- Salsa Fresca
- Avocado slices
- Chopped cilantro
- Chopped onion
- Limes wedges
Directions:
- In a massive Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then minimize heat, simmer about medium low for 45 minutes to one hour. Drain.
- When done, shred the meat by hand or with a fork. Get rid of and discard any remaining body fat. Transfer again to Dutch oven and cook the olive oil. Incorporate the orange juice and milk and cook till liquid has evaporated and pork has browned stirring occasionally. Sprinkle with salt and pepper to taste.
- Chop onions and cilantro, and slice avocado and limes. Set aside in tiny bowls for serving.
- Heat tortillas in a dry frying pan.
- For each taco, stack 2 tortillas and layer with warm carnitas, chopped cilantro, onion and avocado slices and a squeeze of lemon juice.