Sunday night is deciding you want carnitas in the afternoon and eating tacos an hour before bedtime. (And so, so worth it.) Cube boneless pork shoulder into two inch pieces, braise tightly covered in a single layer of a casserole with oranges, onions, garlic, cinnamon and oil at 275° for 3.5 hours. Strain out the liquid, saving the broth and straining out the fat back into the meat. Shred, broil, stir, broil again. Make tomatillo salsa with leftover pork broth for ultimate pork heaven.