Instructions

1. 1

   In a large Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then reduce heat, cover and simmer over medium low for 45 minutes to one hour.

2. 2

   Drain well.

3. 3

   When cool enough to handle, shred the meat by hand or with the tines of a fork.

4. 4

   Remove and discard any remaining fat.

5. 5

   Transfer back to Dutch oven and heat the olive oil.

6. 6

   Add the orange juice and milk and cook until liquid has evaporated and pork has browned; stirring occasionally. Season with salt and pepper to taste.

7. 7

   Chop onions and cilantro, and slice avocado and limes.

8. 8

   Place each in small individual bowls for serving.

9. 9

   Heat tortillas in a dry frying pan and keep warm.

10. 10

    For each taco, stack 2 tortillas and layer with warm carnitas, chopped cilantro, onion and avocado slices and give it a good squeeze of lemon juice.