I just read a pork carnitas recipe and part of the workflow/steps went like this:
- braise meat (e.g. pork shoulder, pork butt) for 8+ hours
- remove meat, keep braising liquid available
- shred meat
- return shredded meat to braising liquid for another 30+ minutes
- remove meat
- broil meat for 5-7 minutes
In between steps 2-3, there was no mention of resting the meat. Perhaps that was implicit. Even if it was, it got me thinking. If you are returning the meat (post-shred) back to the braising liquid without ever having rested the meat, are you very likely compromising flavor and/or texture of the final product? If so, is that also a function of the animal and cut? Assume that any bled liquids from the shredding step are passed back to the braising mixture.