YIELD: 12 portions (2 sopapillas) For the carnitas: 4 lbs. boneless pork butt 3 Tbsps. salt 1 Tbsp. black pepper juice of 1 lime juice of 1 orange 1 cup water For the sopapillas: 3 cups all-purpose flour 2 tsps. baking powder 1 tsp. salt 4 to 6 Tbsps. lard or shortening 1 ¼ cups warm milk vegetable oil, as needed For assembly: 2 green peppers, julienned and sautéed 2 red onions, julienned and sautéed 1 1/2 avocados, pureed and salted to ...

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