The flavors in this tradtional and authentic Carnitas recipe from the Mexican state of Michoacán comes not from a bunch of herbs and spices, but rather from the lack thereof. This is the classic and simple recipe for Carnitas to which you can add your own flavors in the form of salsas, spices and side dishes.
Season pork generously and evenly with salt and refrigerate overnight.
Come next day, remove the meat from the fridge at least an hour before cooking to let it come to temperature.
Once fat has melted, carefully add the pork to the Dutch oven, making sure it is completely submerged in fat.
Add enough of the reserved cooking fat to cover the bottom of the Dutch oven by at least a couple of millimeters.
With only three ingredients in play here, quality is, of course, key. Talk to your butcher about his best possible pork for the job and take the time needed to cook things low and slow to absolute tender perfection.