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1
Rinse pork and put it in a 6 to 8 quart Dutch oven, or other pot with a tight fitting lid.
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2
You can do this in your crockpot if its big enough.
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3
Add onions, celery, garlic, bay leaves, thyme, salt and enough water to cover meat, about 3 quarts.
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4
Cover with a tight fitting lid and bring to a boil.
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5
Immediately reduce to low heat and simmer for 2 1/2 to 3 hours.
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6
You can also put it in the oven at about 225 degrees for the same amount of time.
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7
You want it tender enough to fall off the bone, but not to become mushy.
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8
Transfer cooked pork to a baking pan and reserve the cooking juices.
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9
Shred the pork by hand or with a fork, and lay it evenly across the pan.
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10
Discard bone and any large pieces of fat or skin.
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11
Pour the milk over the pork and roast it in the oven at 325 degrees until the drippings are browned, scraping pan occasionally.
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12
Meanwhile, strain the reserved juices through a strainer into a sauce pan, and discard solids.
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13
Skim and discard fat.
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14
Boil over medium high heat to reduce the liquid to about 2 cups.
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15
This will take about 45 minutes.
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16
When the pork/milk are starting to brown, add the reduced juices back to the meat, 1/4 cup at a time, stirring and breaking the meat into smaller pieces.
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17
Allow the meat to continue to brown, repeatedly adding the juices to the meat bit by bit until done, the drippings mostly evaporated, and the meat is browned and crispy.
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18
Salt at the end to taste.
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19
You can do all of this the day ahead, and just heat up the meat in a skillet before serving.
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20
Make small tacos out of the meat using corn tortillas and add chopped red onions, cilantro and plenty of lime juice.
