Carnitas goes over well at our house, it's full of flavor and for those that don't like it hot can kep the topping on the cooler side. I broke down a leg portion of one of our pigs, this is how it went... I use the some of that Loin portion for some breaded pork tenderloin sandwiches The Shank will be used for navy bean soup These are portions from the butt and shoulder. I used one for Sausage and one for the Carnitas..his is seasoned and ready for braising I braised it in a heavy restaurant quality pot, then deglaze the pan with the vegetables, some wine and then add chicken stock. I bring this to a boil then cover and put in the oven for 3 to 4 hrs until it is fork like this I then take a fork and seperate the meat, season it, and fry is some of the dripping/fat from the meat. This can be done under the broiler also. There is a Mexican store that make homemade flour tortillas in my town, they are hot off the press ready to eat. one of the packages gets opened up in the car for a hot sample of a nice warm tortillas................this is the dinner plate with the carnitas, refried beans and corn chips.