Thanks to everyone who commented earlier in the week regarding carnitas. I made them using an Emeril recipe last night and they were fantastic. Since it involves a Dutch oven full of hot grease, I'm reluctant to make it an Egg adventure, but the results were wonderful none the less.
I made it exactly according to the recipe, which used lard. I may try vegetable oil on the next batch. One tip for anyone who tries it. It's something I know about deep frying, but I do it so seldom that it sometimes registers just a little too late. The food will continue to brown and crisp up for a couple of minutes after you pull it out of the oil. If you leave it in until it looks perfectly crisp, it's most likely going to be a cinder-like object a couple minutes after you take it out.
Easy cook that takes quite a while to prepare for a weeknight meal. I'll do it on a Saturday or Sunday next time.