Does anyone have a good carnitas recipe?

My wife does a good one based off of this Rick Bayless recipe. I don't remember what changes she's made, but it's a very good starting point and it's really not that hard, it just takes a while to cook. LINK /

I can't help you, but I'd imagine this guy could lead you in the right direction

You'll get a lot of people arguing over what really constitutes carnitas in this thread, fried versus not fried, but here is how I like to do mine (not fried)
6lb pork butt
1 large onion, white or yellow, sliced
4 jalepeno, seeds removed, sliced
2-3 cups chicken stock
1/2 cup orange juice
Juice of 2 limes
1 can rotel tomatos
1T soy sauce
1 T Worcestershire sauce
Black pepper, red pepper, cumin, chili powder, all spice, ground cloves
Make a rub with the dry ingredients. Spread yellow mustard over pork and apply rub. Smoke on low heat for 2-3 hrs, long enough to absorb some smoke. Or (easier), you can season pork butt with seasoning mix of your choice and brown in hot oil.
In a large Dutch oven, Cook down the onion and jalepenos and place pork on top. Add wet ingredients and rotel tomatoes for your broth. Season broth to taste. Cover and place in 325 degree oven for about 4 hrs.
Next remove pork to a seperate serving vessel and pull the pork. Reduce the broth over high heat. May add a corn starch or flower slurry to thicken if desired. Cover pork with broth/sauce. place pork/broth under broiler to crisp up the top.
Serve with tortillas, pico de gallo, guacamole, shredded cheese. I also do a roasted chile/tomatillo sauce that goes very well with this. Good sides are pinto beans and or a Mexican style rice dish.

i like the homesick texan recipe LINK /
Adapted, just barely, from The Homesick Texan Cookbook

3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste

Corn tortillas, for serving plus
Avocado slices, chopped cilantro and fixings of your choice (we love pickled jalapenos or onions, lime wedges and a bit of slaw)

Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.

After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.

When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.