Tacos de Carnitas from
Michela Baratta's Kitchen
2 pounds of pork shoulder
juice of 1 orange
salt, cloves, pepper, cinnamon stick or powder, and 1-2 bay leaves
cilantro finely chopped, onion, and Mexican red salsa
Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot with enough water to just cover the meat. Add the juice of 1 orange, salt, 1 or 2 cloves, cinnamon stick, pepper, bay leaves, and chili powder. Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side. Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.