Pork Carnitas Tacos

• 2 pounds boneless pork shoulder, cut into 1-inch pieces 
• 4 garlic cloves, crushed Sea salt, and ground pepper, to taste 
• 1 tbsp olive oil 
• 1/2 cup fresh orange juice 
• 1/2 cup milk 
• Corn tortillas, warmed 
• Fresh cilantro, chopped 
• Red onion, thinly sliced 
• Guacamole 
• Sour cream 
• Cotija cheese, grated 
• Salsa 
• Lime wedges 

In a large Dutch oven over high heat, combine pork, garlic, sea salt, pepper, and 8 cups of water. Cover and bring to a boil. Reduce heat to a medium-low and simmer covered for 45 minutes. Drain well. 

In the same Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add pork, 1/2 cup fresh orange juice and 1/2 cup milk then cook, stirring occasionally, until liquid has evaporated and pork has browned about 8 to 12 minutes. The pork will start browning after the liquid has evaporated. Season well with sea salt and pepper, to taste. 

Serve carnitas in corn tortillas with cilantro, red onion, guacamole, sour cream, salsa, cotija cheese, and fresh lime wedges. Enjoy.