Carnitas / tomatillo salsa

Adapted from Cooks Illustrated May / June 2008.

I have made this twice - it worked well both times.

Pork:

2-3 lb. pork butt roast cut into 2 in. chunks
salt and pepper
1 t cumin
2 bay leaves
small onion
1 t dried oregano
juice from a lime
2 c water
1 orange

preheat oven to 300
add pork, 1 t salt, some pepper, cumin, onion, bay leaf, lime juice, and water to a dutch oven
juice the orange and add the juice and the orange halves
bring to simmer over high heat
put in the oven and leave it for 2 hours

remove pork from pot, reduce remaining liquid over high heat for about 10 minutes - until slightly thickened

shred pork and add in reduced liquid, turn on oven broiler, prepare cookie sheet by covering with foil and adding a cooling rack.

Spread the shredded pork on the cooling rack and broil for 5 or 6 minutes until slightly crispy,

Tomatillo salsa:

1 big can of tomatillos - drained
half an onion
dried cayenne pepper (or somthing hot - fresh jalapeño if one is available)
.5 t cumin
pinch of salt
2 T cilanto leaves
1 t white vinegar
1 t sugar

add everything to a food processor and pulse