Recipe

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 to 16 flour tortillas (8 inches), warmed Optional toppings: shredded cheddar cheese, salsa and guacamole
Directions:	Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat. Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy. Serve warm in tortillas with toppings of your choice. Yield: 12-16 servings. Prep: 40 min. Bake: 2 hours Nutrition Facts: 1 serving equals 341 calories, 19 g fat (4 g saturated fat), 50 mg cholesterol, 387 mg sodium, 24 g carbohydrate, 1 g fiber, 18 g protein.

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

This recipe comes from Patricia Collins of Imbler, OR

It can be found in the Taste of Home cookbook Recipes Across America.