Page 187 - Pie Squared

the heat source. Spoon the meat, including some of the fat, onto a
baking sheet, spreading it out so there is plenty of surface area to

crisp. Slide the pan under the broiler and watch carefully. Do not turn
your back. It will brown, bronze, and even blacken a little on the
edges in about 5 minutes. Now they are carnitas.
The cooked pork, before crisping, may be frozen in its liquid and

fats for 3 months. Defrost in the refrigerator before finishing the
preparation under the broiler.

VARIATION
Carnitas may also be made in a slow cooker: Place all the
ingredients in the slow cooker. Start on high until the liquid is
simmering, then reduce the heat to low, cover, and cook for 6 to 8
hours, until the meat falls away with a fork.