This recipe is from our dear friends who are fabulous cooks. I LOVE this. It is - no exaggeration - one of the best things you will ever eat!
Carnitas
3 lbs boneless pork shoulder or country-style pork ribs
6 garlic cloves, halved
1 orange, zest of (cut into wide strips using a vegetable peeler)
3/4 cup fresh orange juice
sea salt
1 tablespoon canola oil (optional) or safflower oil (optional)
12 corn or flour tortillas, warmed
guacamole
salsa fresca
black beans
Cut off any big pieces of fat from the pork and put them into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 1/2 inches long and 3/4 inch wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. If the meat is not yet fork tender, add a bit more water and continue cooking.
Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 minutes longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.
Immediately transfer the pork to a warmed serving bowl. Accompany with the warm tortillas to make tacos: slather each tortilla with the guacamole and the salsa. Serve with the beans and/or rice on the side.













