I’ve actually been curious about this braised/crispy dichotomy in carnitas for a while. For one thing, not all pork cuts are the same so you inherently create different types of carnitas depending on what kind of cut, right? I thought part of the fun was getting to choose what kind of carnitas or mix you want. As a for instance, at Cinco Puntos I gotta have the crispy shoulder-type carnitas with the super tender trompa meat.