My Carnitas recipe:

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder or have even used loin in a pinch)
salt to taste
pepper to taste
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges, juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)
2 bay leaves

Rinse and pat dry pork with a paper towel.

In a 6-quart cast iron Dutch oven sear salted and peppered pork, add oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.

Cover and cook for 2-3 hours. Shred with two forks in the pot, in the liquid.

For service crisp up in a frying pan with some oil or butter, serve in fresh tortillas as mentioned in my post above.

Just fantastic.

"It's a hamburger. Made with meat. You can put ketchup on it if you want. I couldn't care less."

Tunisian spiced leg of lamb roast.

Use all of the C spices:

cumin
caraway
coriander
cinnamon
(if you cook with cardamom pods, these will go well with this dish too).
One star anise pod
roasted garlic or garlic powder
Ancho chili powder (aleppo if you can get it, but ancho is pretty close)
Salt
Pepper or red chili flakes if everyone likes heat
Olive oil

For the cumin, caraway and coriander, best to toast whole seeds first, then grind with the cinnamon star anise, ancho, and pepper/chili flakes. Use pretty close to equal parts with the exception of the star anise (1 pod, very strong!), half part for cinnamon and the chili flakes will be to taste.

You can use this as a dry rub, or mix with olive oil and roasted garlic to make a paste. I prefer the rub using garlic powder, but will do the paste if my wife will roast the garlic for me.

A little salt on the lamb, then apply the dry rub/paste until you get a very good coat. Cook over coals on indirect heat at 250 to 350. Use either lump charcoal or briquettes, not wood coals, too much smoke doesn't help this dish.

Take it off when the center, or meat close to the bone, is rare to medium rare (127 degrees or so). You can finish in the oven on broil for like 2 minutes if you want a nice crust. Let rest for 15 minutes before cutting.

I like to pair with roasted potatoes, which can be cooked in quarters on the grill. Alternatively, couscous works too. Can be served with Harissa, but good without it. Just about any Mediterranean salad. Fried brussels sprouts with chili oil / flakes also go good. Or maybe grilled broccolini.