Carnitas are a Mexican pulled pork dish where the pork is crispy on the outside and moist and tender on the inside. Traditionally a pork butt or shoulder is braised in lard until tender and then the heat is turned up so that the pork fries and gets crispy on the outside. For todays home cook looking to replicate carnitas an easier way is to simmer the same fatty cut of pork, a butt or shoulder, in a liquid until the pork is tender, then to turn up the heat until the liquid is gone and the fat has rendered and then let the pork fry in its own rendered fat until crispy. This is the way that I have been enjoying carnitas for a while but I wanted to try something a little lighter without having to sacrifice anything in the way of flavour.
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