Carnitas is one of those dishes where most people will be shocked that you can make a killer version at home. It's up to you if you want to tell them how shockingly easy it is to make — minimal prep! one pot! — and how relatively affordable it is as a meat-centered main dish. Country-style boneless pork ribs are basically either chunks of pork shoulder or from the blade end right next to it. Either way, it's generally a very inexpensive cut of pork and is usually well-marbled. Braised slowly in orange juice, garlic, and tequila, it finishes off by frying briefly in its own fat that slowly rendered during the braise. The only caveat is that it takes a long time to cook, but the results are so worth it. This is going to become one of your go-to recipes just for home meals.
Cut boneless ribs or pork shoulder into small chunks, about 2" x 4".
Place pork in large pot or Dutch oven along with water, orange juice, garlic, and salt.
Bring to a boil, then cover and simmer for about two hours.
Uncover and let boil down for about 10-15 minutes until liquid is reduced by half.
Add tequila and continue to let boil down until the liquid has boiled off and the pork is now starting to fry a bit in its own fat. Shred a bit with a fork as it browns but leave little chunks intact. Scrape up browned bits from the bottom of the pan and stir them in. Adjust salt to taste.