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1
Put a large, heavy pot over a high flame.
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2
Meanwhile unwrap your pork shoulder.
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3
When the pot is really hot, put the pork shoulder in the pot.
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4
Sear the pork on both sides.
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5
Once the pork is nicely seared, add the container of salsa and three cloves of garlic to the pot.
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6
Add the broth and then the water.
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7
Bring to a simmer, and then turn the heat to low and put a lid on the pot.
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8
Simmer the pork for about 2 hours.
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9
Then for the last hour (3rd hour) add the oranges, cloves, salt and cinnamon.
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10
At the end of 3 hours, you can remove the pot from the heat.
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11
Place the pork shoulder on a cutting board.
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12
Pull the meat away from the bone and shred, discarding any of the bone or fat.
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13
Reserve the meat in a baking dish.
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14
Put the cooking liquid back on the stove and turn the heat on high.
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15
Boil the liquid until it has been reduced to a few cups.
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16
Discard the oranges and cloves.
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17
Pour the sauce over the meat and stir to combine.
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18
You can refrigerate until ready to use.
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19
When ready to serve... Preheat your oven to broil.
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20
Broil your meat for about 10-15 minutes or until the meat is hot and crispy on the top.
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21
Heat tortillas and serve carnitas hot with the hot tortillas and all of the accoutrements.
