Tacos of Carnitas Roasted with Orange, Milk, and Pepper

Tacos of Carnitas Roasted with Orange, Milk, and Pepper
Photo by Sara Remington

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 3 pounds boneless pork shoulder (butt) or boneless country pork ribs
  • white onion
  • 2 cups water
  • 1 avocado
  • 1 tablespoon lard
  • ChicharrĂ³nes espumas (skin), crumbled (see note)
  • + 6 more ingredients
    • 1 cup whole milk
    • corn tortillas
    • Cilantro sprigs
    • 1 orange
    • Raw tomatillo salsa
    • ½ teaspoon salt

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

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