Orange and Milk-Braised Pork Carnitas
It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.
You can strain and reduce the cooking liquid if you want, and do "wet" tacos by adding some of the juice to chopped meat.