How to fry carnitas? I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one side in .5 inch of oil for about 2 minutes. This was ok, but the meat seemed a little chewy.

Can anyone recommend a good frying technique that will leave the meat crispy on the outside and tender everywhere else?

Note: I fried in vegetable oil on high heat in a cast iron skillet
Kenji Alt has devoted one of his Food Lab columns to carnitas.

The key to his method is he cooks the pork in a manner akin to confit, under fat in the oven.  This low and slow method makes it tender and flavorful.

Then, he broils it before service to crisp up.