OK. I don't claim to be an expert but when El Pollo Loco began advertising CHICKEN Carnitas in SoCal my first reaction was one of WT#@*?? I guess they're applying the method used to prepare standard carnitas from pork and marketing a heart-healthier concept. I Googled a bit and Wikipedia says there are also BEEF Carnitas but they don't mention Chicken. I also found reference to the dish at a few restaurants.
But I always thought the 'carnitas' cooking technique resulted in a shredding (or at least falling apart) with pork or, I guess beef. Can you get the same result with chicken? What's up with that? More Americanized-Mexican food?