found this here http://joelens.blogspot.com/2009/02/michoacan-style-pork-carnitas.html
2 lbs pork butt or pork shoulder
garlic salt to season
canola oil for frying
To prepare, cut pork in small chunks roughly in 6-8 oz portions.
Season pork with garlic salt liberally and allow to rest covered and chilled overnight.
When you're ready to make your carnitas, prepare your dutch oven filled half way with canola oil and heat until you reach about 300 degrees. Carefully place your seasoned pork in the hot oil. the oil will lower in temperature due to the pork. Allow the pork to cook in the oil for about 30 minutes, turning to brown all sides. Remove the pork from the hot oil.
Allow the oil to heat up to 325-350 degrees. Carefully re-fry the pork in the hot oil until it crisps up. Remove the pork from the hot oil and allow to drain on paper towels or cooling rack.
To serve, slice up and fill your corn tortillas along with your favorite fillings.
I served my pork carnitas over a bed of romain lettuce with fresh tomato salsa, crumbled queso fresco and sliced avocado
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