Pork Carnitas

I've been eyeing this recipe from Martha Stewart's Magazine "Everyday Food".  I dig all things taco & am always looking for a different way to serve them up.  The recipe seems a little strange  BUT I gotta say it was pretty good.  A nice way to incorporate 'the other white meat'.

Ingredients

2 lbs, boneless pork shoulder, cut into 1 inch pieces

4 garlic cloves, minced

coarse salt and ground pepper

1 TBSP. olive oil

1/2 cup fresh orange juice

1/2 cup milk

12 corn tortillas, warmed

fresh cilantro, thinly sliced onion, diced avocado & lime wedges for serving

1.  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.

2.  In a large nonstick skillet (I just used the dutch oven),   heat oil over medium-high.  Add pork, orange juice, and milk.  Cook, stirring occasionally, until the liquid has evaporated and pork is browned, 8 to 12 minutes.   Serve carnitas in tortillas with cilantro, onion, avocado, and lime wedges.