Schmoo is going to have to wait.
Good carnitas takes 2-1/2 days to make right. You take dried ancho chile peppers, about four to six big ones, and soak them in water for 24 hours. Once they are soft, you make the marinade. (I use Chipotle's recipe.) You marinate your meat for another 24 hours.
I usually use the ceramic part of the Crock Pot to marinate my meat in, and put it in the fridge with the lid on it. I get up in the wee hours of the morning and take it out of the fridge and put the Crock Pot back together and turn it on. Technically, carnitas is pork. It literally translates to "little meats." You can use the marinade with a beef roast, pork roast, or boneless, skinless chicken breasts. After you've marinated the meat for 24 hours, it goes into the Crock Pot for another 12-14 hours.
When the meat is tender enough you can take two forks and tear it apart easily. Serve it over cilantro lime rice (again I use Chipotle's recipe) with lots of cheese, salsa, and sour cream if you want it and chips. I'm also going to cook up some hamburger meat to make tacos/burritos and make a batch of homemade queso. I asked him a few weeks ago how he felt about me doing this for his party. His response? "Momma, that sounds fire." He's had carnitas before and LOVED them.
Momma's Mexican Hopping Bean.