Fill a large heavy duty pot or heatproof container with warm tap water. Set your sous vide to 74ºC/165ºF and allow the water to heat.
Wash and clean the pork and pat dry. Cut into 3-inch cubes and add to a large bowl. Add all the ingredients listed under carnitas, except the cinnamon sticks, orange and oil/lard, if using. Squeeze the juice from one orange wedge over the mixture. Mix all the ingredients well to coat the pork.
Prepare two vacuum bags or zip bags and place half the seasoned pork into each. Distribute the cinnamon sticks and remaining orange wedges evenly among each bag.
Seal the bags - vacuum seal or water displacement - and add to the heated water. Cook for 12 to 24 hours.
When ready, carefully remove the bags from the water bath and cut open. Use tongs to remove the meat from the bags and place on a rimmed baking sheet and shred it. Crisp using a torch or broil in the oven. You can also fry in a very hot heavy-duty skillet in the lard or oil listed above. If frying, do so before shredding the meat.
Drain and keep the juices left in the bag. I like to use it for sauce or to flavour rice etc.
Build your tacos:
Use the carnitas to make tacos your way, with any of the toppings listed above, or your faves!