Tacos of Carnitas Roasted with Orange, Milk, and Pepper

Ingredients

• 3 pounds boneless pork shoulder (butt) or boneless country pork ribs
• 1 tablespoon lard
• ½ teaspoon salt
• Cilantro sprigs
• white onion
• Chicharrónes espumas (skin), crumbled (see note)
• Raw tomatillo salsa
• + 6 more ingredients
• • 1 avocado
  • corn tortillas
  • ½ teaspoon freshly ground black pepper
  • 2 cups water
  • 1 cup whole milk
  • 1 orange

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 t...

View full recipe at Epicurious