How to Make Pork Carnitas with Chimichurri Sauce

Reserve this recipe for a day when you are home and not in a hurry. Even though there is a long cooking time for carnitas, it will be worth the wait and effort!The meat should be falling apart by the time it is done and the juices and fat will have reduced so much they create caramelized crunchy bits worth fighting over. You’re in luck though. The recipe will yield about 8 cups of meat from a 4-pound pork shoulder, so there is plenty to share with a crowd or freeze for later.