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The recipe recommends cooking on high for 4–5 hours or on low for approximately 8 hours, offering flexibility based on time constraints. This slow-cooking method ensures the pork becomes melt-in-the-mouth tender, perfect for shredding.
Oven Alternative
For those who prefer or need to avoid the crockpot, she confirms that baking in the oven is a viable alternative, maintaining tenderness and flavor integrity.
Crispy and Delicious: Finishing Touches
A true hallmark of great carnitas is texture. Instead of frying in oil—a more involved and messier process—the chef prefers to crisp the shredded pork under a broiler. This method produces the coveted crunchy edges without extensive cleanup, and she suggests doing it just before serving for peak freshness.