A new spin on Thursday tacos

I've discovered I love pork prepared just about any old way. I love carnitas so I gave this one a shot.

Pork Carnitas (from EveryDay Food magazine)

2 lbs. pork shoulder, cut into 1-inch pieces
8 C water
4 garlic cloves minced
coarse salt and ground pepper
1 TBSP olive oil
1/2 C fresh orange juice
1/2 C milk
12 corn tortillas, warmed
fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges for serving

1. In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups of water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40-45 minutes. Drain well.

2. In a large nonstick skillet, heat oil over medium high heat. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8-12 minutes. Serve carnitas in tortillas with cilantro, onion, avocado and lime wedges.

These were very tasty. I served rice and also fresh pico de gallo, which was good in the tacos too. I had trouble finding the correct temperature for simmering the meat. It boiled over a few times. But the meat was delicious when it was done. This was great for a hot night. The toppings are all crisp and fresh.