Here is a great recipe for making Pork Carnitas. I'm not a big fan of Mexican food so I eat my Carnitas plain on the plate with a vegetable and potatoes on the side and maybe some bread. My dear Husband goes all out with the corn tortillas and some Pico De Gio and some guacamole.
Click Here for the link to the original recipe. But here it is posted from the blog.
Carnitas (adapted from Diana Kennedy)
3 pounds of pork butt, with plenty of fat
1 cup of orange juice
3 cups of water
2 teaspoons of salt
Cut pork into strips (three inches by one inch), add to a large pot
with the liquids and salt. Bring to a boil and then simmer uncovered on
low for 2 hours. Do not touch the meat.
2. After two hours, turn heat
up to medium high, and continue to cook until all the liquid has
evaporated and the pork fat has rendered (about 45 minutes). Stir a few
times, to keep pork from sticking to bottom of pan.
3. When pork has
browned on both sides, it’s ready (there will be liquid fat in the
pan). Serve either cubed or shredded (pork will be tender enough that
just touching it will cause it to fall apart).
Goes very well with a green salsas such as Ninfa's green sauce or this tomatillo salsa or this salsa verde with avocados and tomatillos.
Notes: The key to this recipe is that the meat has fat, so don't
trim it! If there's not enough fat on the meat the recipe will turn out