neck's recipe:

2 16 oz cans of chicken broth (or so, whatever)
4 lbs boneless pork shoulder
1 tbs. chopped cilantro
1 tbs. chopped cumin
corn tortillas
2 bay leaves
1 onion, quartered
chile sauce / chipotle / whatever
1 pint orange juice
grated peel from 1 orange

pre-cooking:
cut the pork into chunks and discard big pieces of fat, leave some because it's the flavor
chop cilantro and cumin

cooking:
set tall frying pan in mid-high heat
add the pork, cilantro, cumin, onion, and broth
add water if you need to to cover the pork
bring to a boil, reduce heat to low and simmer for 3-4 hours
or until the meat is very soft and pulls apart easily
remove meat and put it in a roasting pan, discard the onion and broth
break apart the meat into smaller chunks
bake for 15-20 minutes at 450
until meat is brown and crispy

 I add about a pint of orange juice and grate the peel from an orange into the pot before cooking
 I also dumped a few tbs of red chili powder into it as well

 if you do use a metal pan, be sure to stir the pork around a bit so as not to overcook the bottom


also:

http://www.wholefoodsmarket.com/recipes/carnitastacos.html