The recipe for guacamole came from a man I once worked for. I was the family's personal chef. He was from Mexico City and there was only one way he like his guacamole prepared and this is it: Mash several avocados. Season with salt and lime juice. Add chopped jalapeno to taste and lots of chopped cilantro. Very simple yet very delicious. All the flavors really shine through.
My carnitas recipe is from Diane Kennedy's The Art of Mexican Cooking cookbook. The recipe is simple and I get raves every time I make it.
Cut up 3 pounds of pork shoulder into 2 inches cubes. Heat some lard or oil in a heavy dutch oven and fry the pieces till brown. Don't crowd pan, do in batches if you need to. Add 1 roughly chopped onion and saute for about 5 minutes with the meat. Add 1 orange cut in 1/8ths, 10 crushed black peppercorns, salt, marjoram 1/4 tsp dried or a few sprigs, thyme 1/4 teaspoon dry or a few springs, 3 bay leaves and 1 cup milk. Simmer covered about 1/2 an hour until meat is very tender. Remove lid and reduce down liquid till just clear oil and meat remain. Remove orange pieces. Serve in corn tortillas with salsa fresca, guacamole and a squeeze of lime.