Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim the excess fat from the roast. put the meat in a large casserole or dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, jalapenos, orange chunks, and oregano. bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour. preheat oven to 400°f remove meat from liquid in pot and put the meat into a roasting pan. remove the orange chunks and discard. roast meat for 15 to 20 minutes until parts are brown and crispy. while the meat is roasting, skim and discard fat from liquid in the casserole pan. boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes. return the meat to the dutch oven. stir in chopped cilantro. season with salt.

Target recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.