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Makes 4 servings
4 pounds boneless country-style pork ribs
2 cups (or more) water
1 1/2 cups fresh orange juice
6 garlic cloves, peeled
2 teaspoons fine sea salt
1 teaspoon grated orange peel
1/4 cup brandy
3 large ripe avocados, halved, pitted, peeled, coarsely chopped
5 fresh tomatillos, husked, rinsed, coarsely chopped
1 serrano chile, seeded, coarsely chopped
2 tablespoons chopped white onion
2 tablespoons coarsely chopped fresh cilantro
Warm corn or flour tortillas
Fresh tomato salsa (purchased)
1. Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, orange juice, garlic, salt & orange peel in a shallow, wide pot.
2. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour and 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
3. Uncover and skim off as much fat as possible--reserve oil in case you need it for crisping. Boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates.
4. At this point the meat should be so soft that it will shred just by stirring. If not, then cool meat slightly and tear into strips. Discard any loose pieces of fat.
5. The meat is really good soft, but if you wish to crisp, then transfer small amounts of pork and fat to a shallow skillet over high heat until crisp.
6. Season with more salt, if desired. Serve meat with salsas and warm tortillas. (Can be made 1 day ahead. Cover and chill. Re-warm pork over medium-low heat, stirring, about 5 minutes. Add a few tablespoons of water if necessary.)
1. Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt. (Can be made 4 hours ahead. Press plastic wrap directly onto surface of salsa and chill.)