Carnitas

This recipe comes from the kitchen of sister Kathy - it's a tender, sweet, perfect filling for taco's or enchilada's, or anything!

• 4 pounds fatty pork shoulder or butt, cut into 2-inch pieces
• 3 cups water
• 1 medium onion, thinly sliced
• 1 orange - cut in 1/2
• 1/4 cup vegetable oil
• 8 garlic cloves
• 3 bay leaves
• 2 tablespoons sugar
• 1 tablespoon dried oregano
• 2 teaspoons salt

1. Put all the ingredients in a 6-7 quart heavy pot and bring the water to a boil, (don't worry if the pork is not completely covered with liquid).  Skim the surface of the liquid as necessary to remove impurities (a.k.a. scum).  Lower the heat and stir occasionally, until the pork is fork tender and the liquid has completely evaporated, 1 1/2 to 2 hours.
2. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to an oven-proof dish, and brown the pork, uncovered, in the oven for 20 to 30 minutes.

*recipe adapted from one found on epicurious.com