Fully cooked pork shoulder but not cooked enough where it shreds. I want to turn into carnitas.
I've cubed the meat. How long and what temp in oven would any one suggest? Should i add moisture to lightly braise?
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I've cubed the meat. How long and what temp in oven would any one suggest? Should i add moisture to lightly braise?
4 Comments
If you don't want to wait 6 hours, 325 at 3.5 - 4 hours also works, but the slower the roast, the more silky the texture, I find. Adding moisture will not keep the meat moist.