I want to make carnitas, but looking at [Kenji’s famous and much-loved recipe](https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe), it’s just maciza (shoulder), with none of the gooey chewy bits – no feet or belly or whatever. Do you think you could mix in the various offal-y parts at the same time, or should they be cooked separately at their own times and temps, and then combined?
by dtmfadvice