CARNITAS BAJA STYLE

6 lbs. pork leg, cut in 2 inch cubes
1/2 cup lard (no substitutes)
1 1/2 cup milk
1/2 cup dry white wine
Juice of 1 orange, freshly squeezed
1 medium-size white onion, cut into thick slices
1/2 tsp. dried thyme, or 3 sprigs fresh
1/2 tsp. dried marjoram, or 3 sprigs fresh
Salt and pepper to taste

In a large, deep, heavy-bottomed pot, brown pork in hot lard.

Add remaining ingredients and stir to combine. Simmer, covered, until pork is just tender.

Uncover; raise heat so remaining liquid evaporates and pork cooks in its fat until nicely glazed.

Chop pork if desired and serve with tortillas, red or green salsa and thin Mexican-style "taco guacamole."

Servings: 12