Step 1:  Get yourself 3-5 pounds of Niman Ranch pork roast. [If you aren't lucky enough to have a store that will get that for you, try ordering online.]  

Bone-in shoulder roasts work really well.

Step 2:  Preheat your oven to 300 degrees F.  Cut the meat into strips about 3 inches by 1 inch.  Don't get too fussy about this part - you want uniform size so the meat will all be done at the same time.  Leave the fat in there, you can take any fat solids that do not cook into the liquid out of the dish later when  you shred the meat.

Step 3:  Salt and pepper the pork.  Put the pork into a dutch oven with 1 cup of water, 2 bay leaves, the juice of one lime, the juice and skin of one orange (seeds removed), and a peeled halved onion.  Bring this to a simmer stovetop, then cover and place into your preheated oven.

Step 4:  After an hour in the oven, turn the meat and continue cooking for one hour longer.

Step 5:  After the second hour, the pork should be tender, falling off the bone.  Remove the meat to a bowl and take the bay leaves, orange, and onion from the pot.  Bring the remaining liquid to a brisk boil until reduced to about one cup.   At this point adjust the seasonings and add salt/pepper and other elements as you like to customize the liquid.

Step 6:  Preheat your broiler to the highest setting. Shred the meat a bit, then toss it gently in the reduced braising liquid. Place two cooling racks on a foil lined cookie sheet.  Place the drenched shredded meat atop the racks for the best crisping, and position an oven rack on the second rung down from the top.

Put the baking sheet under the broiler and start checking the meat at 5 minutes.  You want it browned, not overly charred.

Remove and serve with tortillas, and any/every other wonderful thing you think would make the best ever soft carnitas tacos.