Carnitas

Yes, carnitas actually improve overnight. Cool completely, transfer to an airtight container with some of the braising liquid, and refrigerate up to 4 days. To reheat, warm gently in a skillet over medium heat with a splash of the liquid until hot through, about 8-10 minutes, or cover and warm in a 325°F oven for 15-20 minutes until steaming.

Yes. Let cool, then transfer to a freezer bag or container with some braising liquid and freeze up to 3 months. Thaw overnight in the refrigerator and reheat as above.

The meat did not cook long enough or at too high a heat. Carnitas require a bare simmer for 3+ hours—if you see vigorous bubbling, reduce the heat immediately. The pork should shred easily with minimal pressure; if it resists, return it to the liquid, cover, and simmer another 30 minutes.

Yes. Sear the seasoned pork in a skillet first as instructed, then transfer to a slow cooker on low with the garlic, bay leaves, and 1 cup water. Cook 8-10 hours on low until fork-tender. Skip the uncovered finishing step and instead shred and serve directly from the slow cooker, or transfer to a skillet and cook uncovered over medium heat for 15-20 minutes to crisp the edges.

Warm corn tortillas are traditional, along with a board of toppings: diced white onion, fresh cilantro, lime wedges, jalapeños, pickled onions, salsa verde, and hot sauce. Some regions serve with refried beans and rice on the side.

Refrigerate in an airtight container with a little of the braising liquid up to 4 days. Reheat gently in a skillet over medium heat, stirring often, until hot—do not overheat or the meat will dry out. Leftovers make excellent taco fillings, nachos, tortas, or grain bowls.