Your carnitas look awesome! My daughters 17th birthday party was last Saturday and she wanted me to make smoked carnitas, chicken enchiladas, and chile rellenos.
I rubbed a pork shoulder with Guajillo chile power, Ancho chile powder, New Mexico red chile powder, Cumino power, salt and black pepper.
I also smoked the pork shoulder at 250º with hickory and mesquite for around 4 hours then finished in a dutch oven with Negra Modelo beer, chicken stock, orange juice, Mexican oregano, garlic, and a touch of cinnamon.
My daughter and the guests at her party loved the carnitas but the best part is a friend of mine is a chef at a local restaurant and is using my recipe as a special dish in his restaurant this summer.