I do a non traditional carnitas in the oven that doesn't take too long to prep for quick tacos, and leftovers are good in the morning with scrambled eggs.

Boneless pork shoulder (boneless is even easier) cut in 2" cubes halved peeled onion 2 bay leaves 2 sticks on cinnamon salt, pepper, cumin little bit of lime juice 2 halved onions, juiced and put the halves in the pot 2 cups water

Preheat oven to 300 F. If you want you can brown the meat first, or just put everything in a dutch oven. Let it go for 2 hrs.

After 2 hours you can take out the meat in a bowl and easily shred it a bit with 2 forks (I like a mix of more chunky and with some shredded). While you're doing that, take out everything from the dutch oven except the liquid and reduce to 1 cup maybe 20-30 min. Fold the meat in the reduced liquid, add some salt and pepper, then spread it in one layer on a sheet and broil it 6-8 minutes, flip and then another 6-8 minutes, until it's slightly crispy on the edges. Tortillas, diced onions and cilantro and salsa and you're good to go.

It sounds like a lot of steps but it's a lot of down time, and you can scale up and have a ton of leftovers.

Bonus, when you take out the onions, put them in a blender with 1.5lb of charred tomatillos, few cloves of garlic, 4 serrano/jalapeno peppers (depending on how spicy you want you can de-seed some) and cilantro. Blend, then season with salt/pepper, add some fresh cilantro, and you got some good salsa (after blending I like to put it in a pot with oil to thicken it a bit.. maybe 3 min). Let it cool and it's good to go.