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1
Preheat the oven to 350 degrees.
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2
Cut the pork into 6 or 8 pieces.
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3
Melt the lard in a heavy Dutch oven just large enough to hold the meat in one layer.
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4
Brown the meat on all sides and season with salt.
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5
Squeeze the orange over the meat and toss the rind into the pan.
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6
Pour the milk over the meat and add enough water to almost cover the meat.
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7
Sprinkle with pepper.
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8
Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender.
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9
To finish, uncover the meat and break into largish pieces.
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10
Remove the orange rind and discard.
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11
Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges.
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12
To assemble the tacos, fill a warm tortilla with shredded pork.
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13
Top with avocado and salsa, a little of the chicharron, and finish with generous amounts of onion and cilantro.
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14
For the Avocado Cilantro Sauce:
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15
Combine all the ingredients in a blender, using the smaller amount of water.
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16
Puree until smooth and all more water, if needed, to make an easily spreadable consistency.
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17
Taste for salt and lime, but do not overseason; this sauce should be on the bland side.
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18
I keeps, refrigerated, for 24 hours.
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19
For the Raw Tomatillo Salsa:
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20
Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter.
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21
Cut them into quarters.
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22
Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.
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23
Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.
