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Pork carnitas are traditionally made using the heavily marbled, rich 'boston butt' or 'picnic ham' cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a workable (6–10 lb) size and seasoned heavily before slow braising or deep frying. At this stage, the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver.
Prior to serving, the pork, along with some of the rendered liquid, is placed in fairly shallow pans (to maximize surface area) and roasted at high (375 to 425°F or 190 to 220°C) heat for a few minutes.
The carnitas of Sahuayo, Michoacán, are internationally well-known; they are served accompanied with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, refried beans (frijoles refritos), lime and radishes. Specific cuts of the carnitas (for example, ribs, skin, or various organ meats) can be requested.
Traditional carnitas 
Given today's climate for more low-fat foods, alternative methods like braising and roasting have become popular. These nontraditional methods tend to produce less savory results. The traditional way to cook carnitas is in a copper pot which disperses the heat evenly (one may use any thick-bottomed pot to get the same result). Lard is used to cover the dish in proportion to the amount of meat being cooked. Once the lard has melted, pork and flavorings are added (usually salt, oregano or Mexican oregano, marjoram, thyme, bay leaf, and crushed garlic cloves). Traditional carnitas are then made by process of simmering the meat until tender over a very low heat. Once appropriate tenderness is achieved, the heat is turned up and the outside of the pork begins to crisp. The carnitas can then be cooled and shredded.
See also 
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