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1. Take the carnitas out of the refrigerator 30 minutes prior to cooking to bring them to room temperature.
2. Heat canola oil in a cast iron pan over medium heat. When the oil is lightly smoking, carefully place the carnitas into the pan. Put lid on the pan for about 5 minutes to help create steam and break apart the pieces of pork more quickly.
3. As the carnitas heat through, the pieces will begin to separate. Using tongs or another cooking utensil, break apart the pieces so they create a pulled pork texture. Allow the pork to caramelize and crisp around the edges.
4. Continue to cook them until you reach your desired level of crispiness. We recommend serving as tacos, over rice, or in sandwiches.