Ingredients: 7 cups water,2 pounds Pork butt trimmed, and cut in 2″ cubes,4 cloves garlic, crushed,sea salt and ground pepper to taste,1 teaspoon olive oil,1/2 cup orange juice,1/2 cup milk,24 Corn Tortillas,24 Corn Tortillas,Salsa Fresca,Avocado slices,Chopped cilantro,Chopped onion,Limes cut into wedges
Instructions:
- In 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.
- Drain well.
- When cool enough to handle, shred the meat by hand or with the tines of a fork.
- Remove and discard any remaining fat.
- Transfer back to Dutch oven and heat the olive oil.
- Add the orange juice and milk and cook until liquid has evaporated and pork has browned; stirring occasionally. Season with salt and pepper to taste.
- Chop onions and cilantro, and slice avocado and limes.
- Place each in small individual bowls for serving.
- Heat tortillas in a dry frying pan and keep warm.
- For 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.
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