I'm going to try and explain this and I hope someone can help me recreate this particular dish. I think I was in Waco, TX. I know I was at a restaurant called 'Ninfa's'.
I ordered carnitas that said they were slow cooked/stewed all for many many hours. What I got was two huge chunks of pork (boneless) that had like a crust on the outside - flavorful: salty, peppery, garlicy. And this 'crust' was almost carmelized. But when I pulled the meat apart it was so super tender and flavorful. Unlike any carnitas I'd ever had.
Anyone familiar with how this might be achieved?
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