We’ve pretty much destroyed that last pork shoulder, this is the last of it. Carnitas is, for me, a description of method as much as it is of the result. You want to put a brown crust on braised pork and to get that you can cook the drained meat in a skillet over medium high heat in oil or roast it in a hot oven. Strictly speaking you want to cut the pork into cubes before you braise it, thus the name: “little meats”. This batch of pulled pork I fried in olive oil. The browner the crust the better the taste, so long as you don’t go overboard. I dressed this sammich with my pepper relish.