Recipes Ingredients Meat & Poultry Pork Recipes Pork Carnitas 3.3 (50) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 15 mins Servings: 6 Reader Kelly Santana, of Winter Springs, Florida, shares a classic Mexican recipe from her mother-in-law. Ingredients 2 pounds boneless pork shoulder, cut into 1-inch pieces 4 garlic cloves, minced Coarse salt and ground pepper 1 tablespoon olive oil ½ cup fresh orange juice ½ cup milk 12 corn tortillas, warmed Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving Directions 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. Print