Tacos of Carnitas Roasted with Orange, Milk, and Pepper

Ingredients

• 6 servings avocado salted diced
• 6 servings cilantro leaves 
• 6 servings corn tortillas 
• 3 pounds pork shoulder boneless (butt)
• 0.5 teaspoon pepper black
• 0.5  cranberry-orange relish washed well
• 0.5 teaspoon salt 
• 2 cups water 
• 6 servings onion diced white
• 1 cup milk whole
• 1 tablespoon frangelico 
• 1 tablespoon frangelico 

Equipment

• frying pan
• oven
• aluminum foil
• dutch oven

Directions

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 largeenough 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.
4. Pour the milkover the meat and add enough water to almost cover the meat.
5. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender.
6. To finish, uncover the meat and break into into largish pieces.
7. Remove the orangerind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20minutes, or until the meat is brown and crisp on the edges.
8. 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 cilantro.
9. Mexican markets and some restaurants and tortillerias sell freshly fried chicharrón espumas, which are light-years better than the bagged ones. Chicharrón make an excellent taco in their own right when cooked until soft with tomatoes and chiles, then served with a sprinkle of cotixa cheese and raw onion.
10. Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider, © May 2010 Stewart, Tabori & Chang