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1
Place the marjoram, garlic, coriander, and bay leaves in a small piece of cheesecloth and tie it tightly with butchers twine.
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2
Place the bundle in a Dutch oven or large heavy-bottomed pot along with the onions and salt.
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3
Arrange the boar in 2 layers and add enough water to just cover the meat.
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4
Bring to a simmer over medium heat.
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5
Using a large spoon, skim and discard any foam that floats to the surface.
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6
Simmer uncovered, skimming the surface and turning the boar pieces occasionally, until the meat is tender and just beginning to shred apart, about 3 to 3 1/2 hours.
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7
(You may need to adjust the heat to medium low to keep it at a simmer.)
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8
Meanwhile, make the salsa.
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9
Place all of the measured ingredients in a medium bowl, season with salt, and stir to combine.
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10
Cover and refrigerate until ready to serve.
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11
When the meat is ready, remove and discard the herb bundle and onion quarters.
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12
Increase the heat to medium high and cook until the remaining water has evaporated and just the rendered fat is coating the bottom of the pan.
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13
Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over and starting to fall apart, about 20 minutes.
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14
Remove and discard any large pieces of unrendered fat.
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15
Serve the carnitas in the tortillas, topped with the salsa, with the lime wedges on the side.
