Taco shop holding method for Carnitas
Can someone tell me how taco shops in the US generally hold Carnitas and other hot nongrill items in advance of service? Do they hot hold a batch? Do they chill it then warm it somehow per order? If they chill and then rewarm per order how do they do it - in a pan, microwave?
The best I've ever had were chilled cubes of meat that were then smashed down on a grill. First marinate, then cook in lard, then hold. I guess it's not necessary to chill, though. They could be hald right in the lard. My guess is they did not need to be crisped before this process as that was accomplished on the grill (flat, hot surface.).