Carnitas

Put a large, heavy pot over a high flame.

Meanwhile unwrap your pork shoulder. When the pot is really hot, put the pork shoulder in the pot. Sear the pork on both sides. Once the pork is nicely seared, add the container of salsa and three cloves of garlic to the pot.
Add the broth and then the water. Bring to a simmer, and then turn the heat to low and put a lid on the pot. Simmer the pork for about 2 hours.

Then for the last hour (3rd hour) add the oranges, cloves, salt and cinnamon.

At the end of 3 hours, you can remove the pot from the heat. Place the pork shoulder on a cutting board. Pull the meat away from the bone and shred, discarding any of the bone or fat. Reserve the meat in a baking dish.

Put the cooking liquid back on the stove and turn the heat on high. Boil the liquid until it has been reduced to a few cups. Discard the oranges and cloves.

Pour the sauce over the meat and stir to combine. You can refrigerate until ready to use.

When ready to serve… Preheat your oven to broil.

Broil your meat for about 10-15 minutes or until the meat is hot and crispy on the top.

Heat tortillas and serve carnitas hot with the hot tortillas and all of the accoutrements.