Anonymous wrote:I would refrigerate it. If you leave it in. It might turn to mush.
But I don’t usually broil for carnitas (but I guess it makes sense). I get olive oil or avocado oil hot in pan with some onions and garlic and throw it in with that until it’s crispy. Maybe I’ll try broiling next time!

This is OP. I did put it in the fridge. But I am keeping the broth simmering all day. I put it under the broiler with a big cup of the braising liquid poured all over. Which also has a bunch of onions and garlic in it! DELISH. Highly recommend

I would refrigerate it. If you leave it in. It might turn to mush.
But I don’t usually broil for carnitas (but I guess it makes sense). I get olive oil or avocado oil hot in pan with some onions and garlic and throw it in with that until it’s crispy. Maybe I’ll try broiling next time!

I would refrigerate it now and broil before you plan to eat.

Add a bit of liquid and leave it on the heat until you're ready to broil later

OR

fridge immediately, spread thin in multiple containers so it cools quickly/completely.

Carnitas is going to hold up to either treatment. The main concern would be bacterial growth. So either keep it hot (I'd go with this to save the time/trouble of more dishes) or get it cold as quickly as you can.

I have been sick for a few days and so thought that the boston butt pork roast in my fridge I bought for carnitas was past its use. But last night I checked it out before bed and it really looked and smelled just fine even though it was one day past the date.

So I didn't want to risk waiting another day so just threw together slow cooker carnitas and started the crockpot at midnight.

It cooked for 8 hours, looks great. But now I am 12 hours from dinner.

Should I just put it in the fridge and do the broil step right before dinner? Could I throw the slow cooker back on and would they become EXTRA soft? What would you do?