From previous steps
- Tender pork
Step 4: Shred & crisp the carnitas
You now have a decision to make, depending on when you’ll be enjoying the carnitas:
If serving immediately: Continue cooking the chunks of pork right in the pot with the rendered fat until they have lightly and gotten crisp on all sides.
Then, remove from the pot and chop or bash/shred into pieces and serve with tacos, salsa, etc.
If saving for later: Remove the pork from the pot. Reserve any rendered fat. Shred the warm pork chunks with your hands or forks.
Alternatively, add a handful of pork chunks at a time to a mortar and pestle and bash to create finer shreds of pork.
Store the carnitas in a container in the fridge. When ready to serve them, them with the reserved fat until browned and crispy. See the FAQ section of this recipe for serving ideas.
Step 4: Shred & crisp the carnitas
From previous steps
- Tender pork
You now have a decision to make, depending on when you’ll be enjoying the carnitas:
If serving immediately: Continue cooking the chunks of pork right in the pot with the rendered fat until they have lightly and gotten crisp on all sides.
Then, remove from the pot and chop or bash/shred into pieces and serve with tacos, salsa, etc.
If saving for later: Remove the pork from the pot. Reserve any rendered fat. Shred the warm pork chunks with your hands or forks.
Alternatively, add a handful of pork chunks at a time to a mortar and pestle and bash to create finer shreds of pork.
Store the carnitas in a container in the fridge. When ready to serve them, them with the reserved fat until browned and crispy. See the FAQ section of this recipe for serving ideas.