Carnitas are often celebrated for their fat-forward technique and texture. But is it really the fat? Probably not. Successful carnitas are revered more for the crisp exterior texture and the fork-tender interior. Here, we take a leaner approach with chicken thighs, going a bit more complex with some citrus and beer, and pulling off a miracle of fat restraint. Serve these with Maria's Cilantro Cebollas. The tangy, crisp, and bright flavors are a perfect foil to the rich carnitas.