Mexican Carnitas

Name: Mexican Carnitas
Ingredients: 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes; 6 large garlic cloves, minced; 1/2 cup fresh cilantro leaves, chopped; 1 teaspoon salt; Pepper to taste; 3 large oranges, divided; 1 large lemon; Oil for frying; 12 flour tortillas (8 inches), warmed; Optional toppings: Chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and avocado slices

"Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. —Patricia Collins, Imbler, Oregon..."

INGREDIENTS

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1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes

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6 large garlic cloves, minced

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1/2 cup fresh cilantro leaves, chopped

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1 teaspoon salt

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Pepper to taste

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3 large oranges, divided

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1 large lemon

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Oil for frying

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12 flour tortillas (8 inches), warmed

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Optional toppings: Chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and avocado slices

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