I've noticed that when carnitas is discussed in this newsgroup that
there is much mention of rather elaborate marinades and roasting. My
introduction to carnitas, cooked by a family from Jalisco, had the meat,
pork shoulder, cooked in a big pot of melted pork fat. The only added
ingredient was a cola drink which is supposed to help brown the meat.
And I was told that some families use orange juice instead of cola. This
was done at large outdoor parties during the day. Cooking was done in a
large copper pot over a wood fire. The done meat was chopped and served
in corn tortillas with home made salsa fresca. Definitely the best
carnitas tacos that I've ever had.

D.M.