Florida reader Kelly Santana shares a classic Mexican dish from her mother-in-law.
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1/2 cup fresh orange juice
- 1/2 cup milk
- 12 corn tortillas, warmed
- Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving
In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.
In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.