Hello! I’ve currently got some pork shoulder in my slow cooker that I started about 8:30 am. Unfortunately, a family member passed of old age this morning and we’re going out to her favorite restaurant as a way to honor her memory and be together. I need to be at the restaurant at 5:00 and it’s 45 minutes away.
The current plan is for me to bring the carnitas to my dinner guests house tomorrow for lunch. I am following this recipe: https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/#recipe
I added a jalapeño and I’m cooking on low.
I am looking for advice for how best to finish the cook, save, and serve tomorrow. Should I turn it up to high so it finishes with time to cool down before I have to leave? I’m unsure of when I will be home. Shred tonight or tomorrow? Crisp up tonight or tomorrow? Keep the meat in the juices? I figured right before serving I would heat up in a skillet with some of the juices. I was really hoping to impress my in-laws with these carnitas so any help would be tremendously appreciated!
Thanks!
by PandaMonium125
3 Comments
It’s measuring at 140°F right now 1:15 pm EST
Honestly any of your ideas work.
I’m lazy. I’d pack it up *fat and all* (and that’s important) then skillet it up tomorrow.
You say you want to impress? Quick saute some onions and garlic and diced poblabo maybe with a serrano in another pan. Combine when serving with freshly grated queso fresco.
Place rack at top of oven with aluminum lined cookie sheet. Turn on broiler and wait for 5 minutes. Then take cookie sheet out, cover in a thin layer of pork, and place back on top rack. Wait 5-12 minutes depending on how good your broiler is as well as desired cook/crisp level.
Been doing this for years at parties and get together and people lose their minds.
Also, I freeze 1-2 cup portion in quart freezer bags that I flatten. Then I just pull one out of freezer and place in hot water for 5-10 minutes then broil.