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Carnitas is my favorite Mexican dish. It's normally served with salsa, guacamole, and steamed tortillas. The pork should fall apart on your fork, and should have a robust pork flavor with just a hint of spices.

Ingredients

3 - 5 lbs	pork butt roast
3 tbl	olive oil
3 - 5	cloves garlic, minced
1/2 tsp	chili powder
1 cup	milk
1/4 cup	coke or pepsi
2	bay leaf
1/4 tsp	oregano

Serve in tacos, burritos, or tostadas. For tacos, lightly fry some corn tortillas in canola oil, and serve with guacamole and salsa made of chopped tomatoes, tomatillas, jalapenos, cilantro, and onion. No cheese or lettuce on these tacos.

Guacamole is made with fresh ripe avocados (no longer firm when you squeeze them). Cut the avocados in half lengthwise, twist to open. Pull out the pit. Using the largest spoon you have, scoop the the shell off. Mash in a bowl with a fork, add a clove or two of garlic diced very small, optionally a couple tablespoons of sour cream, and optionally a tablespoon or two of the salsa above. If you cannot buy ripe avocados, get them firm and leave them on a window sill for a couple days. Like bananas, avocados should not be stored in a refrigerator.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.