I suggest you throw it in the slow cooker and let it simmer all day until it falling apart. Maybe throw some orange peels (pull them out after cooking) and other aromatics with a little bit of chicken broth.
If you really hate yourself, you can slow cook it in lard as is the standard tradition. I can never bring myself to do that though.
Personally, I like the carnitas straight from the slow cooker. But really, your supposed to fry them up in a pan to sear them up. Or broil them in the oven for a few minutes.
I’d sear them and pressure cook them at high pressure for 45 minutes. Adding orange peel is correct, I usually add a couple of quartered oranges or some cut in half clementines, but make sure the seasoning that they already have doesn’t have that built in. Same with fresh cilantro, you want to have it, but with preseasoned pork you need to check the existing seasoning to not go over the top. It ought to have red onions as well.
yeah, it’s even all marinated apparently there’s about 12 different fruit juice concentrates listed in the ingredients (thanks for bill door mentioning that) so I’m just gonna plop them in the crockpot and see see if we have any chicken broth and just let it cook
Beer works good. After I do the slow cook I then take the nearly falling apart meat and bake it in a medium hot oven for a bit to get the crusty outside shell going that makes the tacos go from damned good to DAYUM THAT’S GOOD.