Carnitas

I made this last night for dinner and it was great. Everyone ate it! It's from the Chicago Tribune, although I modified it a bit.

Pork:

1 boneless pork butt or shoulder (butchers will tell you it's the same thing), 3 lbs, cut into 2" chunks

1 small onion, peeled, halved

2 cups water

2 bay leaves

1 tsp each: ground cumin, dried oregano, salt

2 Tbs. lemon juice or lime juice

1/2 tsp ground pepper

1 orange, halved

Tacos:

36 soft corn tortillas, warmed (we probably only used around 10 tortillas)

Minced onion, fresh cilantro leaves, sour cream, lime wedges

1. Heat oven to 300 degrees. Combine pork, onion, and water in Dutch oven. Add bay leaves, cumin, oregano, salt, pepper and lemon/lime juice. Juice the orange into a bowl; remove seeds. Add juice and the juiced orange halves to the pan.
2. Heat mixture to a simmer, stirring occasionally. Cover; place in the oven. Cook until an inserted fork meets little resistance, 2-2 1/2 hours.
3. Remove pan from oven; transfer pork to a bowl using a slotted spoon and cover. Discard the orange halves, onion and bay leaves. On the stove top, heat liquid to a simmer over medium-high heat; cook down, stirring often, to a syrupy glaze that measures about 1 cup, 10-15 minutes.
4. Using a fork or a spoon mash the pork -- it will fall apart easily. Add pork back to pan and stir to coat in the glaze.
5. At the table, spoon the pork into warm tortillas. We topped ours with cilantro and chopped onion, although I'll bet some sour cream would be good too.