This method by Diana Kennedy, requiring only pork, water, and salt, is the simplest AND most delicious carnitas recipe I've ever had.
3lbsboneless pork shoulder(aka boston butt)
Cut the pork into strips about 2 inches by 3/4 inches in size (do not trim any of the fat).
Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.
Add the salt, then bring to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.
Reduce the heat more, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.
Serve and enjoy!
Diana Kennedy's recipe says you should brown the pork for 70 minutes at the end, but I found that it was plenty browned and tender after 30 minutes of final browning.This recipe is adapted from Diana Kennedy' Carnitas recipe.