What is the proper cut size for carnitas?

The appropriate cut size for carnitas is based on how the meat will be cooked and the desired texture after it's done. Cutting the meat into 1/4" strands allows for optimal cooking where the meat can become tender and easily shred while retaining enough moisture and flavor. This size enables the fat to render properly during the slow cooking process, essential for achieving the signature richness and tenderness of carnitas. The smaller strands also help in developing a caramelized exterior when the meat is finished in a hot skillet or under a broiler for serving.

Other sizes, such as larger chunks or slices, may not cook evenly or could lead to a tougher texture, which is less desirable for this dish. The key to making great carnitas lies in that precise cutting size, which allows for the best balance between tenderness and the ability to form delicious crispy bits when finishing the dish.