Carnitas

First we researched about 12 recipes, cut it quickly down to 8, then decided to test 4. After the initial test kitchen, one recipe stood out, but it needed work. Four more iterations later this proved to be a keeper:

Ingredients:
1 8 - 10 lb Pork Shoulder (Cut to 4 or 5 pieces)
8 - 10 Large Bay Leaves (One per pound)
3 Medium Dry Ancho Chilis (Capped, Deseeded, Deveined)
3 Medium Pablano Chilis (Capped, Deseeded, Deveined)
3 Tbsp Chopped Garlic (4 or 5 is OK too)
2 Tbsp Cumin Seed
4 Tbsp Dried Mexican Oregano
3 Tbsp Molasses (I like Date Molasses)
2 Large Onions (Quartered)
3 Tbsp Saffron (Mexican)
1 Tbsp Whole Black Pepper
Salt (Kosher, if available)

Combine all ingredients except salt in a large pot
Cover contents with water
Bring to a boil
Reduce heat
Simmer two hours
Remove pork from pot to baking pan with raised tray
Lightly salt
Bake in 350° oven for 45 minutes
Let pot and remaining contents cool
Remove pan from oven when done
Pour 1 to 2 cups of liquid from pot over the pork
Cover with foil
Allow to cool
Remove from pan & fork shred - Discard bone
Find some tortillas. . . . . . Quickly!

Oh by the way, that stuff in the pot makes an incredible garnish - sans bay leaves. This recipe makes a lot, but your friends and family will really appreciate your generosity!