Santa Barbara Carnitas

I was given this recipe when I was in college in Santa Barbara from a Mexican butcher, verbally, from across the meat counter. It has some surprising ingredients.

•4 lb pork butt roast, boneless
•4 cloves garlic minced
•1 cup orange juice
•1 cup coke or pepsi
•1 cup milk
•2 tsp kosher salt and black pepper to taste
•Handful of chopped cilantro

Take the pork roast and from left to right, when the roast is sitting the long way, make a big slash half way down every 3 inches so there are a total of 4 slashes. Get the heavy duty extra long aluminum foil and line a high sided roasting pan with foil. (You want to create a sealed tent with the aluminum foil.) Place the roast in the pan with the foil pulled up around it and pour the 3 cups of liquids over roast. Sprinkle with salt, pepper, garlic, chopped cilantro, and seal the aluminum tent. Place in a 350 degree oven for 4 hours. All the liquid will have been absorbed by the meat, and will fall apart. Have with warm tortillas and Guajillo Chili Salsa.