====== Carnitas ======

===== Ingredients =====

  * 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
  * Salt and freshly ground black pepper
  * 2 teaspoons dried oregano
  * 1 teaspoon ground cumin
  * 1 tablespoon olive oil
  * 1 onion, coarsely chopped
  * 4 cloves garlic, minced
  * 1 jalapeno, seeded and ribs removed, chopped
  * 1 orange, cut in half
  * 3 tablespoons vegetable oil

===== Instructions =====
  - Rinse and dry the pork shoulder.
  - Cut into 3" cubes.
  - Salt and pepper liberally. 
  - Mix the oregano and the cumin with olive oil and rub all over pork. 
  - Arrange the pork in a single layer and add enough water to just cover the meat.
  - Top with the onion, garlic, and jalapeno. 
  - Squeeze over the juice of the orange and add the two halves.
  - Bring to a simmer over medium heat.
  - Skim and discard any foam that floats to the surface using a large spoon.
  - Simmer, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 2 1/2 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)
  - Remove and onion quarters, orange and jalapeno. 
  - Increase the heat to medium high and cook until the remaining water evaporates and just the rendered fat coats the bottom of the pan. 
  - Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over, about 20 minutes.
  - Remove and discard any large pieces of fat and serve the carnitas in tacos, burritos, or tostadas with your desired toppings.