Carnitas

Ingredients:
3 lb. boneless, fatty pork butt, cut into 2 inch pieces
1/4 cup vegetable oil
3 cups water
1/2 orange, cut into 4 pieces
1 medium vidalia onion, thinly sliced
8 garlic cloves, peeled
2 tsp. dried oregano
2 tsp. kosher salt
3 bay leaves
1 Tbsp. sweetened condensed milk
tortillas
fresh cilantro, washed and chopped
queso fresco
limes

Directions:
Put all ingredients except tortillas, cilantro, queso fresco and limes in a wide 6 to 7 quart heavy pot (don't worry if pork is not completely covered) and bring to a boil. Reduce heat to medium and simmer vigorously, stirring occasionally, until the pork is tender and the liquid has completely evaporated, about 1 1/2 hours. Discard the orange and bay leaves. Lower the heat and continue frying the pork in the fat left in the pan, stirring frequently, until golden brown, about 15 to 20 minutes. Serve on tortillas with cilantro, queso fresco, and a squeeze of lime juice.