Safety First

• Pork needs to be cooked to an internal temperature of 145 degrees Fahrenheit. If you don't know if your pork reached that temperature, don't use it. Cooked pork can be kept in the refrigerator for three to four days. Make the carnitas within that time period.

Prepare the Pork

• The pork needs to be cut in small cubes or shredded so it gets fork-tender and nearly falls apart. Do not remove the fat. If the pork is a lean cut, such as a tenderloin or pork loin, you'll have to add some fat at the end of the cooking process. Other cuts of pork, such as fresh ham, pork butt or pork shoulder, have enough fat to make carnitas.

Cook the Pork

• The seasonings punch up the flavor to the finished dish. Choose from lime juice, garlic, cumin, oregano and cilantro. Any Mexican seasonings can work. The pork cubes or shreds cook in enough liquid -- water is fine but broth would work as well -- to almost cover the meat. Add the seasonings and simmer until all the liquid evaporates and the fat on the pork renders down and the meat crisps up. This should take 60 to 90 minutes. If the meat is lean, add some fat to the pan after the liquid has evaporated and cook until the meat is crispy.

Storage Tips

• Store the carnitas in a covered container in a refrigerator that is above freezing but below 40 F for no more than three to four days. Freeze the carnitas in an airtight container for two to six months in a freezer is set at 0 F.