Carnitas

Directions

1. 1
   Cut the pork butt into 1/2-inch cubes or strips.
2. 2
   If using bone-in pork, reserve the bone.
3. 3
   Place the meat and bone, if you have it, in a large heavy pot, along with the garlic, oregano, bay leaf, wine, pepper, and salt.
4. 4
   Bring to a boil over medium heat.
5. 5
   Stir to mix the ingredients.
6. 6
   Partially cover and cook at a bare simmer for 2 hours.
7. 7
   Remove the cover and add 1/2 cup water.
8. 8
   Increase the heat to medium-high and continue cooking, stirring every 10 minutes or so, until the pork is very soft and shreds easily when prodded, about 1 hour.
9. 9
   (If the pork begins to stick to the bottom of the pan during the last part of cooking reduce the heat to prevent burning.)
10. 10
    Remove and discard the bay leaf.
11. 11
    Stir gently with a fork to break up and shred the meat.
12. 12
    To assemble spread about 1/3 cup carnitas in the center of a tortilla.
13. 13
    Top with Well-Filled Guacamole, chopped tomatoes, and sour cream.
14. 14
    Fold and serve.