This is my take on Carnitas and I have had lots of locals here tell me they can't cook it like this:
Mixed up the ingredients in a bowl. I usually eye this, but will guestimate some measurements::
1 TBS Cumin
1 TBS Cayenne
2 TBS Chile powder
2 TBS Mexican oregano (not italian)
1 TBS each Salt & pepper
Quartered yellow onion
3 large cloves smashed / chopped garlic
2 to 3 TBS Lime juice (enough to make it all wet)
Small can of chipotle peppers chopped and adobo sauce included
2 to 3 lbs Carnitas meat (pork shoulder chunks)
I mix that all together and let it marinate over night. Next day, throw it all in a pot with a can of chicken broth and enough water to cover. Put a lid on it, bring it to a boil. and then turn it down to simmer for 2 hours. Do NOT skim the fat off the top.
After the 2 hours is up, bring it to a high boil until all the broth / water cooks away. What is left is spicy pork goodness and a little of the fat. Some people cook the meat in this fat to crisp it up. Or you can put it in the oven to do it.
Serve this on tortilla's with whatever taco sides you like. Tender, juicy, and spicy pulled pork...