Tacos de Carnitas

Ingredients

• 2 bay leaves
• 6 cups water
• ¼ teaspoon ground cloves
• 1½ teaspoons kosher salt
• 5 garlic cloves, minced
• Chopped fresh cilantro
• 1¼ teaspoons crushed red pepper
• 3-4 pounds pork butt
• 7 strips orange zest
• 1 large white onion, diced (plus more for garnish, finely chopped)
• 1 cinnamon stick (preferably Mexican canela, I used regular)
• 1½ teaspoons crushed oregano leaves
• 24 small corn tortillas, warmed
• Finely chopped white onion
• Salsa verde, hot sauce or your favorite salsa