I've seen several different methods on the internet. Anyone have a method
and or recipe that they like?

Lynne

"King's Crown" > wrote in
:

> I've seen several different methods on the internet. Anyone
> have a method and or recipe that they like?
>
> Lynne

Hi Lynne

I have yet to try them but these are the ones I found interesting.
Hopefully someone will comment on them before I try. The first one
sounds great to me.

Found this over at rec.food.recipes a few months ago
thanks to a Mark Harrison.

Quoted:

Seattle Carnitas

These carnitas are a bit time consuming with odd ingrediants,
but cheap and easy to make and taste awesome.

3-5 lb Boneless Pork Butt or shoulder roast
6 pack of Fresca (or diet cola)
1/2 can of frozen Oarnge Juice concentrate
1 package of onion soup mix
1 package of taco mix
2 cups of red wine
2 limes
1/2 cup of crushed garlic
1/4 cup of liquid smoke
1/4 cup of salt

Rinse Pork well. Cut into 2 inch cubes, you don't have to be picky
about size,
but don't make them to small. In a large bowl combine 3 cans of
fresca, 1 pkg of
onion soup mix, 1/4 can of OJ concentrate, 1/4 cup of liquid smoke,
1 cup of red
wine, 1/4 cup of crushed garlic and 1/4 cup of salt. Stir well
until all of
ingrediants are disolved. Place pork cubes in the brine mixture,
refrigerate for
at least 12 hours.

After 12 hours, drain the brine and pat dry the pork cubes. Now
this part is
crucial since it will help break down the fat and help tenderize
the pork. Deep
fry the pork cubes for at least 5 minutes or until they begin to
turn golden.
Place in strainer, draining off excess oil. In new bowl combine
1/4 can of Oj
concentrate, 3 cans of fresca, 1 cup of red wine. Stir well. In
crockpot, place
pork and the new stock mixture. Cook on high for about 4-6 hours,
until the pork
is able to pull apart. Drain stock mixture. In frying pan place
carnitas, 1
package of taco mix and 1 cup of water, cook until most of the
liquid is gone,
stirring often, but try not to break apart the carnitas. Cool and
shred, place on
your tortilla of choice

And this one thanks to "CK" at alt.food.mexican-cooking.

Quote:

3 pounds of boned, skinned pork shoulder
about 2 tsp. salt.

Cut the meat into chunks about 2 inches long by 3/4 inch wide by
3/4
inch thick.
Put the chunks into a pot with just enough water to cover it. Bring
to
a boil.
Reduce heat but keep it boiling. Leave it uncovered. In half an
hour,
all the water should be evaporated and the meat will be cooked, but
not
falling apart. Lower the heat again and cook the pork to render the
fat
out. Keep turning the meat constantly so it browns on all sides.
This may take another hour to an hour and a half, according to this
recipe in "Mexican Cooking" by Roger Hicks. That sounds like a lot
of cooking.

I would boil all of the pork chunks until they were tender, and
then take half of the pork and brown it in a skillet with oil,
taking care not to let it stick and shred, and then mix the pork
together before serving it.


And an interesting link from alt.food.mexican-cooking
http://rollybrook.com/carnitas-2.htm

In fact the Rollybrook site is very interesting. SO very much to
read!

sandi wrote:
> "King's Crown" > wrote in
> :
>
> > I've seen several different methods on the internet. Anyone
> > have a method and or recipe that they like?
> >
> > Lynne
>
> Hi Lynne
>
> I have yet to try them but these are the ones I found interesting.
> Hopefully someone will comment on them before I try. The first one
> sounds great to me.
>
> Found this over at rec.food.recipes a few months ago
> thanks to a Mark Harrison.
>
> Quoted:
>
> Seattle Carnitas
>
> These carnitas are a bit time consuming with odd ingrediants,
> but cheap and easy to make and taste awesome.
>
> 3-5 lb Boneless Pork Butt or shoulder roast
> 6 pack of Fresca (or diet cola)
> 1/2 can of frozen Oarnge Juice concentrate
> 1 package of onion soup mix
> 1 package of taco mix
> 2 cups of red wine
> 2 limes
> 1/2 cup of crushed garlic
> 1/4 cup of liquid smoke
> 1/4 cup of salt

Fresca? Taco mix? Hijole, que barbaridad!

A travesty, fer sure!

T.

"King's Crown" > wrote

> I've seen several different methods on the internet. Anyone have a method
> and or recipe that they like?

This one from FoodNetwork's Guy's Big Bite looked really good to me.
Sorry, I never got around to trying it. nancy

Nor Cal Carnitas Recipe courtesy Guy Fieri





3-pound pork butt, cut into 4 pieces
3 pounds refined lard, or suet
1 red onion, roughly chopped
1 garlic clove, roughly chopped
1 1/4 tablespoons kosher salt
Pico de Gallo, recipe follows
Corn tortillas, for serving
Salsa, for serving
Lime wedges, for serving
Radish slices, for serving


Remove the pork butts from refrigeration 1 hour before cooking.
Do not remove the bone.
Heat the lard in a large stainless steel pot over high heat to
250 degrees F. The pot needs to be large enough to fit all the pieces of
pork butt side by side, not on top of each other, and preferably not
touching each other. Add enough lard to completely submerge the meat. Add
the onion and garlic and let brown but do not burn. If garlic burns, you
must start the process over. Remove onions and garlic from the lard and
discard.

Carefully add the pork pieces to the lard and then allow the oil
to reach 250 degrees F again. Do not let the pork stick to the bottom or
sides of pot. Stir around every 30 minutes to insure even coloring. Cook for
approximately 1 to 1 1/2 hours. The pork should be caramel-colored with an
internal temperature of 170 to 180 degrees F on an instant-read thermometer.

Five minutes before you are ready to remove the meat, sprinkle
the kosher salt into the oil. Continue to cook pork for 5 more minutes and
then remove the pork from the oil to a platter. Cover and let rest for 15
minutes.

Shred the meat and serve with Pico de Gallo, warm tortillas,
salsa, limes, and radish slices.



Pico de Gallo:
4 Roma tomatoes
1 red onion, diced
1 jalapeno, diced
2 tablespoons chopped cilantro leaves
1/2 lime, juiced
Salt and freshly ground black pepper
Combine all ingredients and season with salt and pepper, to
taste. Let sit for 15 to 20 minutes. Serve.




Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Yield: 5 servings
User Rating:

On Tue, 7 Nov 2006 07:34:34 -0500, "Nancy Young" >
wrote:

>
>"King's Crown" > wrote
>
>> I've seen several different methods on the internet. Anyone have a method
>> and or recipe that they like?
>
>This one from FoodNetwork's Guy's Big Bite looked really good to me.
>Sorry, I never got around to trying it. nancy
>
> Nor Cal Carnitas Recipe courtesy Guy Fieri
<snip>

Alternatively, drive to Costco. Park. Enter store. Go to
refrigerated section. Pick up pack of carnitas. Place in cart. Go
to checkout. Purchase. Leave store. Drive home. Nuke in microwave.
Eat.

And they're VERY very tasty too. I don't often "do" convenience
foods, but this one is DA-YAM good.

TammyM, the above advice only applies if you have a Costco in your
area and are a member. Or a friend of a member :-)

King's Crown wrote:

> I've seen several different methods on the internet. Anyone have a method
> and or recipe that they like?
>
> Lynne

Lynne,
These carnitas are awesome. I was a little skeptical
when I first saw the recipe but I made them and they
are to die for. I make burritos de carnitas with them
and make the Pineapple Salsa (below) to put on them.
You have to try this. It's one of the best things I
have ever eaten.

LA TAQUERIA CARNITAS

1 boned, tied pork shoulder or butt (4-5 lb.)
2 onions (1 lb. total), peeled and quartered
4 stalks celery (including leaves), rinsed and cut into chunks
4 cloves garlic, peeled
2 bay leaves
2 teaspoons thyme
1 teaspoon salt, approx.
1/2 cup milk

Rinse pork and put in a 6- to 8-quart pan. Add onions, celery, garlic,
bay leaves, thyme, 1 teaspoon salt, and enough water to cover meat -
2½-3½ quarts. Bring to a boil over high heat; cover, reduce heat, and
simmer until meat is very tender when pierced, 2-2½ hours. With slotted
spoons, transfer pork to a 9- by 13-inch pan; reserve cooking juices.
Discard string, and use 2 forks to pull meat into large chunks. Pour
milk over meat. Bake pork in a 325F oven until drippings are browned,
about 1 hour, stirring and scraping pan occasionally. Meanwhile, pour
reserved juices through a strainer into a bowl; discard residue. Skim
and discard fat. Return juices to pan. Boil over high heat until
reduced to 2 cups, about 45 minutes. When pork drippings are browned,
add 1 cup of the reduced juices; scrape drippings free and stir meat,
breaking into smaller pieces. Bake until juices have evaporated and
drippings are browned, about 15 minutes, stirring occasionally. Repeat
step, using remaining juices, and cook until meat edges are crisp and
browned, 15-20 minutes longer. Season to taste with salt. (Notes: At
La Taqueria in San Francisco, owner Miguel Jara cooks pork in cauldrons
of bubbling lard until tender, then roasts it to make crowd-pleasing
carnitas. At home, braise the pork, then roast until tender-crisp. For
best results, select meat with the most fat marbling; fat is rendered
during roasting, making the carnitas moist and crisp. If cooking meat
up to 3 days ahead, chill airtight; freeze to store longer. Makes 8-9 cups.

PINEAPPLE SALSA

2 cups finely chopped fresh pineapple
1 cup seeded, diced unpeeled tomato
1/2 cup peeled, seeded, and diced cucumber
1/4 cup finely chopped shallot
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeno pepper
1 1/2 tablespoons red wine vinegar
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1 clove garlic, minced

Combine all of the ingredients in a medium bowl, and toss well. Let
stand at room temperature for 1 hour. Serve salsa with chicken, pork,
or shrimp. Yields 4 cups or 4 servings. (Notes: I often substitute
red bell pepper for the cucumber. Or you could use both. I use red
onion instead of shallot. I use lime juice instead of vinegar. I also
add black pepper and some hot sauce (Tabasco, etc.) I sometimes
substitute mango for half the pineapple.)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"TammyM" > wrote in message
...
> On Tue, 7 Nov 2006 07:34:34 -0500, "Nancy Young" >
> wrote:
>
>>
>>"King's Crown" > wrote
>>
>>> I've seen several different methods on the internet. Anyone have a
>>> method
>>> and or recipe that they like?
>>
>>This one from FoodNetwork's Guy's Big Bite looked really good to me.
>>Sorry, I never got around to trying it. nancy
>>
>> Nor Cal Carnitas Recipe courtesy Guy Fieri
> <snip>
>
> Alternatively, drive to Costco. Park. Enter store. Go to
> refrigerated section. Pick up pack of carnitas. Place in cart. Go
> to checkout. Purchase. Leave store. Drive home. Nuke in microwave.
> Eat.
>
> And they're VERY very tasty too. I don't often "do" convenience
> foods, but this one is DA-YAM good.
>
> TammyM, the above advice only applies if you have a Costco in your
> area and are a member. Or a friend of a member :-)

Oh don't think that didn't enter my mind and actually hasn't left yet. Only
thing is I need 2 pounds for my son's class and I don't remember how much it
cost. I'm willing to spend hours making it if I can make it quite a bit
cheaper than buying it pre-made.

His Spanish class is having a "Dia de los Muertos" celebration. I've
already got the sugar skulls made just for fun, but my main contribution is
to be the carnitas.

Lynne

King's Crown wrote:
> I've seen several different methods on the internet. Anyone have a method
> and or recipe that they like?

I take pork butt or country-style ribs (2+ lbs), cube it, put it in a
dutch oven, add chopped onion & couple (or more) of cloves of crushed
garlic with a tsp of salt. Add water to cover and bring to a simmer.
Add bay leaves and some dried epazote and if you want, a dried chile or
two to taste (ancho, mulato,pasilla.. take out the seeds if you are
averse to picante..

Simmer until meat is falling apart, keeping the water level fairly
constant (2-3 hours?). Add a tbs of mexican oregano, and a tsp of
freshly ground comino. Stir well and bring up the heat getting the
carnitas close to dryness so you may have some crispy bits.

I often get the carnitas done outside on Saturdays at La Milpa on Hull
street in Richmond, VA. There, they use large wide kettles to cook down
whole shoulders. You can ask for them "solamente carne" or "entero".
(Only meat, or everything, which give interesting bits of cartilage.)
They serve this with limon, chopped onion, chopped cilantro & chopped
radish (there are three types of salsa) on rather nice corn tortillas.

Ted

"TammyM" > wrote

> On Tue, 7 Nov 2006 07:34:34 -0500, "Nancy Young" >
> wrote:

>>This one from FoodNetwork's Guy's Big Bite looked really good to me.
>>Sorry, I never got around to trying it.

> Alternatively, drive to Costco. Park. Enter store. Go to
> refrigerated section. Pick up pack of carnitas. Place in cart. Go
> to checkout. Purchase. Leave store. Drive home. Nuke in microwave.
> Eat.

(laugh!!!) You knew that's what I was thinking! Just not
as funny as you.

nancy

"King's Crown" > wrote in message
. ..
> Oh don't think that didn't enter my mind and actually hasn't left yet.
> Only thing is I need 2 pounds for my son's class and I don't remember how
> much it cost. I'm willing to spend hours making it if I can make it quite
> a bit cheaper than buying it pre-made.

Lynne,

I don't recall exactly, but I think I paid somewhere in the $12-13 range for
a 2-pound package of Carnitas at Costco. It's definitely worth the time and
money!

Sharon

King's Crown wrote:
> I've seen several different methods on the internet. Anyone have a method
> and or recipe that they like?
>
> Lynne


Smother pork shoulder in minced garlic and a bit of salt and ground
cumin. Cover pan with foil. Bake low and slow (300*) for about 3 1/2
hours or until the shoulder bone is loose and meat is tender. Let
meat stand for about 30 mins then break into chunks- not too small- and
place meat back into the oven set at 375* uncovered for about 15- 20
mins to crisp. Shred meat with a fork.

Serve with fresh warmed corn tortillas, a good fresh salsa, and
cilantro leaves. I'll take a beer with that, thanks.

Aloha!

Barb

On Tue, 07 Nov 2006 15:40:53 GMT, (TammyM) wrote:


><snip>
>
>Alternatively, drive to Costco. Park. Enter store. Go to
>refrigerated section. Pick up pack of carnitas. Place in cart. Go
>to checkout. Purchase. Leave store. Drive home. Nuke in microwave.
>Eat.
>
>And they're VERY very tasty too. I don't often "do" convenience
>foods, but this one is DA-YAM good.
>
>TammyM, the above advice only applies if you have a Costco in your
>area and are a member. Or a friend of a member :-)

Hi Tammy, I've looked at my Costco after Nancy Young posted about
them and can't find them...by refrigerated section, do you mean where
the cheeses etc. are or somewhere else?

To OP, I wouldn't consider a recipe for carnitas that doesn't include
milk. Here's one I have tried tho in retrospect, I would probably
replace the OJ with lime juice and not use as much.

Carnitas

2 lb boneless pork with some fat, cut into 2" chunks
8 cups water
1/4 onion
2cloves of garlic
1 tablespoon salt
1 tablespoon lard
1/2 cup freshly squeezed orange juice ( no seeds )
1/2 cup milk

Place the pork, water, onion, garlic and salt in a large pot or
Dutch oven. Cook, covered, over medium heat for 1 to 1 1/2 hours
or until the pork is very tender. Drain the fat.

Melt the lard in a saucepan. As soon as it bubbles, add the orange
juice and the milk, then the pork. Cook, uncovered, over medium
heat until the meat is browned, 15-20 minutes ( the orange juice
and milk will cook off, leaving the pork brown). Drain the meat
immediately and place in a colander to let the excess grease run
off.

Serve with hot corn tortillas and salsa, avocado or guacamole. To
make the tacos you can add chop onion, cilantro and some dropes of
freshly squeesed lime juice.

Sue D.

On Tue, 07 Nov 2006 11:00:37 -0500, Kate Connally >
wrote:

>King's Crown wrote:
>
>> I've seen several different methods on the internet. Anyone have a method
>> and or recipe that they like?
>>
>> Lynne
>
>Lynne,
>These carnitas are awesome. I was a little skeptical
>when I first saw the recipe but I made them and they
>are to die for. I make burritos de carnitas with them
>and make the Pineapple Salsa (below) to put on them.
>You have to try this. It's one of the best things I
>have ever eaten.
>
>LA TAQUERIA CARNITAS
>
>1 boned, tied pork shoulder or butt (4-5 lb.)
>2 onions (1 lb. total), peeled and quartered
>4 stalks celery (including leaves), rinsed and cut into chunks
>4 cloves garlic, peeled
>2 bay leaves
>2 teaspoons thyme
>1 teaspoon salt, approx.
>1/2 cup milk
>
>Rinse pork and put in a 6- to 8-quart pan. Add onions, celery, garlic,
>bay leaves, thyme, 1 teaspoon salt, and enough water to cover meat -
>2½-3½ quarts. Bring to a boil over high heat; cover, reduce heat, and
>simmer until meat is very tender when pierced, 2-2½ hours. With slotted
>spoons, transfer pork to a 9- by 13-inch pan; reserve cooking juices.
>Discard string, and use 2 forks to pull meat into large chunks. Pour
>milk over meat. Bake pork in a 325F oven until drippings are browned,
>about 1 hour, stirring and scraping pan occasionally. Meanwhile, pour
>reserved juices through a strainer into a bowl; discard residue. Skim
>and discard fat. Return juices to pan. Boil over high heat until
>reduced to 2 cups, about 45 minutes. When pork drippings are browned,
>add 1 cup of the reduced juices; scrape drippings free and stir meat,
>breaking into smaller pieces. Bake until juices have evaporated and
>drippings are browned, about 15 minutes, stirring occasionally. Repeat
>step, using remaining juices, and cook until meat edges are crisp and
>browned, 15-20 minutes longer. Season to taste with salt. (Notes: At
>La Taqueria in San Francisco, owner Miguel Jara cooks pork in cauldrons
>of bubbling lard until tender, then roasts it to make crowd-pleasing
>carnitas. At home, braise the pork, then roast until tender-crisp. For
>best results, select meat with the most fat marbling; fat is rendered
>during roasting, making the carnitas moist and crisp. If cooking meat
>up to 3 days ahead, chill airtight; freeze to store longer. Makes 8-9 cups.
>
>PINEAPPLE SALSA
>
>2 cups finely chopped fresh pineapple
>1 cup seeded, diced unpeeled tomato
>1/2 cup peeled, seeded, and diced cucumber
>1/4 cup finely chopped shallot
>3 tablespoons chopped fresh cilantro
>1 tablespoon finely chopped jalapeno pepper
>1 1/2 tablespoons red wine vinegar
>1 teaspoon extra-virgin olive oil
>1/2 teaspoon salt
>1 clove garlic, minced
>
>Combine all of the ingredients in a medium bowl, and toss well. Let
>stand at room temperature for 1 hour. Serve salsa with chicken, pork,
>or shrimp. Yields 4 cups or 4 servings. (Notes: I often substitute
>red bell pepper for the cucumber. Or you could use both. I use red
>onion instead of shallot. I use lime juice instead of vinegar. I also
>add black pepper and some hot sauce (Tabasco, etc.) I sometimes
>substitute mango for half the pineapple.)
>
>Kate
Recipe saved! Kate that looks awesome much better than the Carnitas
recipe I tried! This is a keeper...Thanks!
Sue D.

"Sue D." > wrote
>
> Hi Tammy, I've looked at my Costco after Nancy Young posted about
> them and can't find them...by refrigerated section, do you mean where
> the cheeses etc. are or somewhere else?

I've only been to two Costcos. In both, the butcher/meat
department is along the back of the store, opposite side of the cashiers.
In front of the butcher section are cases, some have cheese, some
fish/chicken, some have cold cuts.

If you see the boxes of prepared meals like pot roast, etc, you're
in the general vicinity. Ask the sample person, they always seem to
know.

nancy

On Tue, 7 Nov 2006 13:36:58 -0500, "Nancy Young" >
wrote:

>
>"Sue D." > wrote
>>
>> Hi Tammy, I've looked at my Costco after Nancy Young posted about
>> them and can't find them...by refrigerated section, do you mean where
>> the cheeses etc. are or somewhere else?
>
>I've only been to two Costcos. In both, the butcher/meat
>department is along the back of the store, opposite side of the cashiers.
>In front of the butcher section are cases, some have cheese, some
>fish/chicken, some have cold cuts.
>
>If you see the boxes of prepared meals like pot roast, etc, you're
>in the general vicinity. Ask the sample person, they always seem to
>know.
>
>nancy
>
Thanks Nancy! I will try again...I mostly looked in the freezer
section, so I will check the refrigerated section more closely...hmmm
was it you that said they had great guacamole? Avocados are kinda
iffy right now.

Sue d.

"Sue D." > wrote in message
...
> On Tue, 7 Nov 2006 13:36:58 -0500, "Nancy Young" >
> wrote:
>
>>
>>"Sue D." > wrote
>>>
>>> Hi Tammy, I've looked at my Costco after Nancy Young posted about
>>> them and can't find them...by refrigerated section, do you mean where
>>> the cheeses etc. are or somewhere else?
>>
>>I've only been to two Costcos. In both, the butcher/meat
>>department is along the back of the store, opposite side of the cashiers.
>>In front of the butcher section are cases, some have cheese, some
>>fish/chicken, some have cold cuts.
>>
>>If you see the boxes of prepared meals like pot roast, etc, you're
>>in the general vicinity. Ask the sample person, they always seem to
>>know.
>>
>>nancy
>>
> Thanks Nancy! I will try again...I mostly looked in the freezer
> section, so I will check the refrigerated section more closely...hmmm
> was it you that said they had great guacamole? Avocados are kinda
> iffy right now.

I guess all Costco's are created equal in terms of layout! Mine (YES, IT
**IS** MINE, ALL MINE!!!) has the carnitas opposite the butcher section,
along with some other convenience items (soup) and bacon.

Nancy's spot on about the price, it was about $12. Made MANY dinners for
the housemate and me.

TammyM

"Sue D." > wrote

> On Tue, 7 Nov 2006 13:36:58 -0500, "Nancy Young" >
> wrote:

>>If you see the boxes of prepared meals like pot roast, etc, you're
>>in the general vicinity. Ask the sample person, they always seem to
>>know.

> Thanks Nancy! I will try again...I mostly looked in the freezer
> section,

Most definitely not frozen.

> so I will check the refrigerated section more closely...hmmm
> was it you that said they had great guacamole? Avocados are kinda
> iffy right now.

(laugh) Yeah, that would be me, the Costco shill ... actually, most
everything I've 'found' there is because someone here mentioned it.

AvoClassics? I think? It comes in three packages held together
with a cardboard strap. They freeze very well. I see them in the
same general area as the carnitas/pot roast stuff. It's not frozen.
Definitely ask someone, because they do move it around, I've found.

nancy

1. We don't have Costco around here; we have Sam's Club. I've never
seen a Costco, not even sure in what part of the US they lurk.

2. My carnitas are made from leftover pork roast. I shred the meat,
then I sprinkle with cumin, salt, a little garlic powder, and fresh
lime juice. I bake in the oven for about 45 min-1 hour, until the top
of the shreds is crispy. I serve the meat with salsa or pico, sour
cream, cheese, guac, and corn or flour tortillas.

~Eri

On 7 Nov 2006 04:00:36 -0800, wrote:

>
>Fresca? Taco mix? Hijole, que barbaridad!
>
>A travesty, fer sure!

Son makes carnitas that is raved about by those who know home made
carnitas - I don't know the recipe, but I do know that a package of
taco mix is one of the "secret" ingredients.

--
See return address to reply by email

On 2006-11-07, King's Crown > wrote:
> I've seen several different methods on the internet. Anyone have a method
> and or recipe that they like?

I'm not going to make a list or anything, but here's mine:

Get a bone in pork shoulder and put it in an oven proof covered pot
like a Le Creuset dutch oven (or whatever you have) and add a couple
cups of chicken broth, the juice from a couple juicy oranges, and a
lime or two. Add some fresh garlic cloves, a peeled and quartered
onion, and some oregano and cumino (cumin). Stick in 325 deg F oven
for about 3 hrs or till you can turn the bone in the roast (pull pork
tender) . Pull d/o out of oven and put on stovetop. If you had the
liquid to meat ratio just right, you should have a little liquid left
in the bottom on the pot. Put pot on low burner and break up roast
into large pieces picking out bones. Leave the lid off and reduce the
liquid to a nice sludgie coating, turning the meat pieces to get them
all nicely coated. From this point, you can serve while coating is
still moist or let the carnitas continue to cook, beginning to pan fry
as it were, letting the meat and coating crisp up a bit to your
preference. I like mine with a nice moist coating.

This is how I make mine and it's almost identical to the carnitas down
at my local carniceria. Definitely as good.

nb