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1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa.
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Add enough water to completely cover the meat.
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Cover and bring to a boil.
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Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily.
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Add salt to taste if needed.
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2 Preheat oven to 400 degrees.
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Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan.
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Break the meat into small chunks.
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Roast meat for 15 to 20 minutes until brown and crispy.
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3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet.
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If you heat them on a skillet you may need to use a little butter or oil to help soften them.
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When air pockets form in the tortillas they are ready.
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To heat them in a microwave, place a paper towel on the floor of the microwave.
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Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer).
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Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each).
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Keep warm tortillas wrapped in a clean cloth towel for serving.
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To serve, double up the tortillas and place a few spoonfuls of the carnitas on them.
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Top with salsa.
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Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.
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To eat, remove half of the carnitas from one tortilla to another.
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Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy.
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Or, keep them doubled up.
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Your choice.
