Pork Carnitas

• 3 lbs boneless pork
• 4 cloves minced garlic
• 2 teaspoons fresh oregano (or 1/2 tsp dried)
• 1 bay leaf
• 1/2 cup dry white wine
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 dozen warmed flour tortilla
• guacamole
• sour cream chopped tomato

1. Cut the pork into 1/2 inch cubes.
2. Place in stock pot with garlic, oregano, bay leaf, wine, salt and pepper.
3. Bring to a boil over medium heat, stirring occaisionaly.
4. Partially cover and cook BARELY SIMMERING for 2 hours.
5. Remove the cover and add 1/2 c water.
6. Increase the heat back to med-high and continue cooking, stirring frequently, until the pork is very soft and shreds easily.
7. Watch carefully, so that it doesn't burn.
8. Remove bay leaf, and stir meat vigorously to shred meat.
9. Serve in warm tortillas, topped with sour cream, tomatoes, and guacamole.

pork, garlic, fresh oregano, bay leaf, white wine, fresh ground black pepper, salt, flour tortilla, guacamole, sour cream

Taken from www.food.com/recipe/pork-carnitas-83419 (may not work)