CHOWHOUND: Freeze cooked carnitas? 

In Los Angeles, around Olympic and Alameda, you can get traditional copper pots that are used to make carnitas. When I was a snotty nosed kid, I remember that old men in the neighborhood would make carnitas in an old copper pot for special occasions. They would use pork shoulder, cut up into large chunks, and fry in fat and a bit of water. Essentially the meat would be cooked by the water, and when that evaporated, would then be fried by the lard. They would add salt, a few cut up oranges and some coca cola to the mix as the flavoring agents. I always saw this cooked outside, over an open flame, as certain amounts of spillage was possible. Once the carnitas were tender and a bit pinkish-brown on the inside and crispy and well done on the outside they were considered done and pulled out to be devoured. At that time, other things were added to the pot: the skin of the pig for cueritos and various other parts such as ears, tails, kidneys and the like--all fried to a glorious state. While all of this might be a bit much for todays day and age (this was done when a pig was slaughtered or was bought whole from a butcher), especially given that excellent carnita places are around, I am going to try and replicate the style and flavor(s) of home made carnitas in the next week or so.
 

 

RECEIPE

Authentic carnitas are "boiled" in lard - not braised, not baked, and not roasted. We have made this several times and it is fantastic. The technique is the most important part. It is what gives this dish the moist and tender inside with the authentic crispy crunch on the outside.

RECIPE

Carnitas are pieces of pork meat slow-cooked in cooper cauldrons in an open fire. Usually most parts of the pork will be used, some will be cooked until tender, juicy and golden outside and other parts of the pork will be cooked until very crispy like chicharrones (pork skin).