My final dish for my Cinco de Mayo fiesta is carnitas. I always order it whenever I go to my favorite Mexican restaurant. So moist and tender in the inside and crisp and salty on the outside. Perfection.
Traditionally carnitas are cooked in lard (and I’m sure they are at my favorite restaurant) but I’ve noticed most people have an aversion to cooking with lard these days. As an alternative, many people cooked the pork butt until it was crispy from the fat rendered from the meat.
I tried their method, but it didn’t work well for me. But what did work was to cook the pork until tender, chop it up and reheat it in a mild oil until crisp on the outside.
This is a great dish because not only is it easy, you can also make it in advance and reheat when needed, making it the perfect party dish.