Pork Carnitas Tacos

Name: Pork Carnitas Tacos
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8
Cuisine: Mexican
Ingredients: 7 cup Water (7 cups water); 2 lb Pork Shoulder (2 pounds Pork butt trimmed, and cut in 2" cubes); 4 cloves Garlic (4 cloves garlic, crushed); 0 pieces Fine Sea Salt (sea salt and ground pepper to taste); 1 tsp Olive Oil (1 teaspoon olive oil); ½ cup Orange Juice (1/2 cup orange juice); ½ cup Whole Milk (1/2 cup milk); 24 pieces Corn Tortilla (24 Corn Tortillas); 0 pieces Mild Salsa (Salsa Fresca); 1 slice Avocado (Avocado slices); 0 pieces Coriander (Chopped cilantro); 0 pieces Yellow Onion (Chopped onion); 0 pieces Lime (Limes cut into wedges)

95 minMexican

Servings8

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Gluten Free

Steps

1In a large Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then reduce heat, cover and simmer over medium low for 45 minutes to one hour.
2Drain well.
3When cool enough to handle, shred the meat by hand or with the tines of a fork.
4Remove and discard any remaining fat.
5Transfer back to Dutch oven and heat the olive oil.
6Add the orange juice and milk and cook until liquid has evaporated and pork has browned; stirring occasionally. Season with salt and pepper to taste.
7Chop onions and cilantro, and slice avocado and limes.
8Place each in small individual bowls for serving.
9Heat tortillas in a dry frying pan and keep warm.
10For each taco, stack 2 tortillas and layer with warm carnitas, chopped cilantro, onion and avocado slices and give it a good squeeze of lemon juice.