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1
In a large bowl, mix the tamarind concentrate with the honey, sherry vinegar and 1/4 cup of the oil.
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2
Add the pork, season with salt and pepper and stir to coat.
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3
Let marinate at room temperature for 1 hour.
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4
Drain the pork and pat dry.
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5
Preheat the oven to 375.
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6
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
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7
Add half of the pork and cook over moderately high heat, turning occasionally, until browned all over, about 6 minutes.
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8
Transfer the pork to an 8-by-11-inch baking dish.
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9
Repeat with 2 more tablespoons of oil and the remaining meat.
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10
Add two-thirds of the chopped white onion and 2 cups of oil to the baking dish.
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11
Cover with foil and bake for about 2 hours, or until the meat is very tender.
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12
Meanwhile, wrap the garlic cloves in foil and bake for 1 hour, or until softened.
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13
Let cool slightly, then peel the cloves.
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14
In a small bowl, mash the avocado with the garlic.
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15
Stir in 1 tablespoon of the lime juice and season with salt and pepper.
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16
Using a sharp knife, peel the oranges, removing all the bitter white pith.
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17
Working over a bowl, cut in between the membranes to release the segments.
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18
Squeeze the orange membranes to extract the juice.
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19
Stir in the red onion, cilantro and habanero and the 2 remaining tablespoons of fresh lime juice.
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20
In a medium bowl, combine the Requeson cheese with the tomato, jalapeno and the remaining one-third of the chopped white onion.
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21
Season the Requeson with salt and pepper.
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22
Brush the tortillas lightly with oil, then stack and wrap them in foil.
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23
Heat the tortillas in the oven until warm.
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24
Drain the pork on paper towels.
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25
Serve the carnitas, encouraging guests to fill the tortillas with the Requeson, meat and guacamole.
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26
Serve the orange salsa on the side.
