Slow Cooker Method

• Preparing carnitas in a slow cooker will take eight to 10 hours or more. This long, slow cooking method allows the flavors to meld and gives the seasonings time to infuse into the meat. The meat is done when you can easily separate it with a fork and has reached an internal temperature of 145 degrees Fahrenheit.

  Remove the meat from the slow cooker and pull it with a fork. Heat a little oil in a large frying pan and fry the meat in batches until it is crispy on one side.

Oven Method

• If you do not have all day, cooking carnitas in the oven only takes two hours. Place the pork in a shallow baking dish, season to taste, and add a little water. Cover tightly with foil and bake at 375 F for an hour.

  Raise the oven temperature to 450 F. Remove the foil and cook until the liquid is evaporated. When only the rendered fat remains, turn the meat every five to 10 minutes, until it is browned on all sides. This will take about an hour.

Serving

• Place the carnitas on a platter and serve with warmed corn tortillas, queso fresco or Chihuahua cheese, sliced onions and avocado. If you plan to leave the meat out for more than two hours, serve it in a chafing dish or slow cooker set to low heat.

  Encourage your family or guests to assemble small tacos according to taste, and don't be surprised if you find yourself ignoring the accompaniments and nibbling on the meat alone.

Storing Leftover Carnitas

• Let the carnitas cool completely, then store them in an airtight container in the refrigerator for two or three days. The leftover meat is delicious cold, or can be reheated in the microwave. Carnitas also freeze well and can be kept in the freezer for up to six months.