We never need to justify eating carnitas. With that said, there are two significant reasons to indulge right now: Father’s Day and the start of summer. Juicy, succulent shredded pork carnitas, enveloped in warm tortilla wraps, make for ideal alfresco party food. They are fun to assemble and messy to eat (in the best way), which encourages outdoor dining and imbibing in cold liquid refreshments. It’s summer food at its best.
The key to carnitas is to let the meat cook low and slow until it’s meltingly tender. This does require time, but little effort. The cooking process takes several hours, and it’s relatively hands-off—just a simple stir every hour or so. The biggest challenge will be enduring the wafting aromas of heady spice and simmering meat, which will surely test your patience as you wait.
