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Tacos of Carnitas Roasted with Orange, Milk, and Pepper
- 3 pounds boneless pork shoulder (butt) or boneless country pork ribs
- 1 tablespoon lard
- 1/2 teaspoon salt
- 1/2 orange, well washed
- 1 cup whole milk
- About 2 cups water
- 1/2 teaspoon fresh-ground black pepper
- Warm corn tortillas
- Diced avocado, lightly salted
- Chicharrnes espumas (skin), crumbled (see note)
- Diced white onion
- Cilantro sprigs
Directions:View on Epicurious
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