Thread: Luigio's Slow-Cooked Mexican Pulled Porkio.

Originally Posted by PAG

I believe it's also normal, once the pork has been 'pulled', to crisp it up in a skillet.

Either way PAG, my oven has a much more even low heat than any of my stove top burners. So I used the oven for the Carnitas. Simply carried on with the oven's broiler to crisp them up, not to long as you want the outside a bit crispy but the inside soft and moist.