Ingredients

1/4 C. lard or vegetable oil
1 centiliter(s) garlic; minced
2 pound lean boneless pork butt; cut into 1 inch cubes
salt to taste
paprika
1/2 C. fresh orange juice

Cooking Instructions

Heat the oil or lard in a large, heavy dutch oven until almost smoking. Add minced garlic. Spread the pork over the bottom and season with salt and paprika to taste. Reduce heat to medium and Saute until meat is golden on all sides 15 to 20 minutes. Do not crowd pan. (You may have to Saute meat in two batches). When meat has been sauteed, remove with a slotted spoon, and pour off fat. Return meat to Dutch oven and add orange juice. Stir frequently over high heat until boiling. Reduce heat and simmer, uncovered, until liquid is thickened, and orange juice has formed a glaze on the pork about 10 to 12 minutes. Cover and bake in a preheated 300 oven until meat is very tender, about 30 minutes. Serve with salsa and tortillas.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)