Ingredients for Tacos of Carnitas Roasted with Orange, Milk, and Pepper

• 1.4kg boneless pork shoulder (butt) or boneless country pork ribs

• 1 tablespoon lard

• 1/2 teaspoons salt

• 1/2 orange, well washed

• 240ml whole milk

• About 475ml water

• 1/2 teaspoons fresh-ground black pepper

• Warm corn tortillas

• Diced avocado, lightly salted

• Raw tomatillo salsa

• Chicharrónes espumas (skin), crumbled Diced white onion

• Coriander sprigs

1. Preheat the oven to 350 degrees.

2. Cut the pork into 6 or 8 pieces. Melt the lard in a heavy Dutch oven just large enough to hold the meat in one layer. Brown the meat on all sides and season with salt.

3. Squeeze the orange over the meat and toss the rind into the pan. Pour the milk over the meat and add enough water to almost cover the meat. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender.

4. To finish, uncover the meat and break into into largish pieces. Remove the orange rind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges.

5. To assemble the tacos, fill a warm tortilla with shredded pork. Top with avocado and salsa, a little of the chicharrón, and finish with generous amounts of onion and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.