Here's the recipe to try from Yeah, I Noticed There Weren't That Many Mexicans Here

I first made this from a Diana Kennedy book- but over the years I've honed and changed it. It comes out different each time you make it, sometimes crispier and sometimes softer, but it's always good. I prefer it the traditional way, with just finely chopped white or red onions, cilantro, lime, and sea salt in a hot corn tortilla, but you can go for beans and cheese and hot sauce and whatever else if you prefer.

Karenita's Carnitas

Ingredients:

• 3 or more pounds of pork- shoulder or boneless roast is the best (if you have a big enough pot you can make as much as you want at one time. I usually make about 1/2 lb per person, which is a lot.)
• water
• salt

Method:

• Cut up the pork into chunks that are about 1 1/2 inches square. Leave the fat on but if there is any skin, take it off.
• Put into a big saucepan and cover with water, so that all the pork is immersed. Sprinkle with a hefty couple pinches of salt.
• Bring to a boil and then turn down the heat to medium. Cook the pork until all the water has boiled off. (This is the part that doesn't smell good.) The pork should be soft enough to cut through it with a butter knife. If not, add a few cups more water and cook until it boils off.
• At this point, the fat will start to come out and the pork will start breaking down into smaller pieces. Stir often, scraping off the crusty bottom pieces as best as possible. The more you stir, the more evenly the pieces will crisp.
• Ideally there will be some slightly larger pieces that are soft on the inside and crispy on the outside, and a whole bunch of little tiny brown crispy pieces. If there are tiny pieces getting overly browned you can remove them and continue cooking the larger pieces.
• Remove from heat and serve with onions, cilantro, sea salt, and a heathy squeeze of lime.
• This will keep for days. You can reheat it in a pan on the stove- it doesn't taste as good microwaved.