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Carnitas: I'm trying this this weekend!

sangha said:
It shouldn't have dried out in the crockpot unless it was boiling for a while, but it doesn't sound like it was boiling in there. 20-25 minutes in the oven shouldn't dry it out either but I would put it in a skillet to crisp them up once they're done in the crockpot.

Also, you may not have to cook them in the crockpot for 8 hours. Once they're tender (because the tough connective tissues have broken down in the slow moist crockpot), you can crisp them up. How long that takes depends on a # of factors (how tough the meat was, the temp it's being slow-cooked at,etc) which can vary, but it's never taken me that long. I have heard of chefs bragging that they cook their meat for a long time but I've often wondered if that's just salesmanship.
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Low and slow does tend to allow marinade and smoke flavors to permeate the meat better, at least on the grill.
 
natsb said:
Not sure if it is a Mexican word, we use it in Puerto Rico. The word is derived from carne (meat) and ita (a suffix that indicates a small version of the word it is attached to). So basically, carnitas translates to small meat. Pulled? I guess it could be, but most of the time the pork is cut into small (about one inch) squares.



But anyway... A pulled pork taco and coleslaw does sound good.
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Sounds like what the taquerias (spelling?) I've tried do, usually cubed dark meat pork (with onions, cilantro, and guacamole). Restaurants seem to be mostly shredded though, again at least the ones I've tried.
 
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