Not quite traditional carnitas.
I had party last night and for food I had a taco bar. Tofu tacos for the lone vegetarian. In truth I thought there would be more then one vegetarian coming but you never know with these things. Anyways I have some country style pork ribs in the freezer and I want to make carnitas spiced slow cooked out of them. I want to ask the hounds of chow what spices I should use. Also what cooking method should I use? Dry rub? Brining? Slow cooking under parchment? sauting? Tell me oh wise hounds of chow? What should I do with pork, the meat of kings?
What's your idea of carnitas? Where have you had them, and what were they like?
The traditional carnitas ('little meats') is chunks of pork that have been slow cooked in lots of lard, with the end result being pieces that are crisp and brown on the outside, tender and juicy on the inside. There's no strong spicing. A common 'short cut' is to simmer the meat till tender (again, with light seasoning), and crisp it at the end.
Having said that, restaurants and home cooks prepare all kinds of variations, including (I think) some sort of pork stew, or even something more like pulled pork (that again being a distant cousin of a true BBQ standard).