Since your posting about Masitas is well down on the list, I thought I'd give a heads-up. I found a recipe in my hard drive collection called "Masa de Puerco", one of a bunch I got a long time ago from a Cuban-food website. It appears to be exactly the one you apparently got a garbled version of: the meat simmers in BOTH water and olive oil until the water evaporates, then continues cooking (frying, that is) in the oil. Same basic idea as carnitas, only with lean pork instead of fat.
Anyway, I posted it down there with your original request.