Trim the fat from the pork. Cut the meat into 1-inch cubes, discarding any pieces that are pure fat.

Place the pork in a large pot. Add enough water to cover by 2 inches (about 5 cm), then add the orange peel, chopped onion, garlic, bell pepper, cinnamon stick, bay leaves, oregano, salt, and ground cloves.

Bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface. Simmer for 90 minutes, until the meat is very tender, adding more water if needed to keep the meat submerged.

Season with salt, then continue cooking until the water has evaporated, about 30 minutes.

Continue cooking, letting the meat fry lightly in its own fat. Cook longer if you prefer crispier meat. Stir often and add a little water if the meat sticks or looks like it might burn. Remove the bay leaves and cinnamon stick.

Spoon several tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion, and salsa. Serve.