The combination of grapefruit, I have a tree in my backyard that gives out the sweetest juice of them all, and the milk leaves the meat with a savory flavor.
Ingredients
CARNITAS
2poundsboneless pork shoulder, cut into 2-inch cubes
Place the pork, water, onion, garlic, and salt in a large pot or Dutch oven. Cook covered over medium heat for 1 to 1 ½ hour or until the pork is tender. Transfer the meat to a colander and drain.
Melt the lard in a saucepan. As soon as it bubbles add the grapefruit juice and milk and then the pork. Cook uncovered, over medium heat until the meat is browned, about 20 minutes. The juice and milk will cook off leaving the pork to brown.
TOMATILLO SAUCE WITH AVOCADO
Place the fresh poblano peppers in a large saucepan of boiling water. After 5 minutes add the tomatillos. After 3 minutes. Remove the peppers and tomatillos and drain.
Puree the poblanos, tomatillos, garlic, vinegar in a blender. Add the salt and cilantro and blend. For 2 short cycles.
In a bowl combine the puree, avocado and onion. Adjust seasoning if needed.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.