Carnitas can be cooked in a multitude of ways but the orginal method required large chunks of pork fried until the fat and connective tissue break down. This cooking method allows the outside of the meat to be crispy and the inside to be fork tender. I personally like braising my carnitas to allow the flavors to penetrate and then finishing them off in the oven. By doing it this way you further render left over fat leaving a nice outer crispy shell. Check out the video which guides you through the entire process.
Don’t Get Fried-Choose Oven Roasted Carnitas
