Carnitas

Ingredients
3 lbs pork shoulder
1 onion, quartered
1 orange, quartered
4 cloves garlic
2 sprigs rosemary
2 bay leaves
salt and pepper
1/2 cup white wine
[neutral oil, e.g. canola or grapeseed)

Directions

Cut the pork into chunks about 2 inches square. Season with salt and pepper. Place them snugly in the bottom of a dutch oven and nestle the garlic, onion and herbs in among the meat. Squeeze the orange juice over the meat and also tuck the orange pieces in the pot. Splash in some white wine.

(If the pork is very fatty, you will probably not need additional oil. If it's leaner, add 1/4 cup neutral cooking oil to the braising liquid.)

Simmer for 2-3 hours with the lid on, until the meat is fork tender. [Can also do this step in a 300F oven.] Remove the meat to another container and shred to desired size with forks. As you shred the meat, you can discard as much of the fattier bits as you prefer.

Remove and discard the solids (onion, orange, garlic, bay leaves) from the braising liquid . Skim the fat off. Restore the braising liquid to the shredded meat. Adjust seasoning.

Great as a filling for soft tacos, with a dollop of sour cream or avocado mash, fresh cilantro, quick pickled shallots for a little bite.