Carnitas are still the unsung hero of L.A.’s grand Taco Life, typically relegated to the second or third-string position at any given taquería where asada, al pastor, and birria take top-billing.
Most Mexican restaurants that serve carnitas, but don’t necessarily specialize in them, tend to roast a piece of pork butt (a shoulder cut), then shred that meat, sear it on a flat-top grill, lay it on a tortilla with salsas, and call it a day.
And while for some that might still hit the spot, those are not true carnitas.