Carnitas on the egg?

Not sure how much extra flavor you're going to get making the carnitas on the egg given that it will be cooking in a pot. Not too sure about temps but when I do paella or stir fry I go direct with my cooking grid raised to the felt level.

SoCal_Griller said:

Maybe making the Carnitas on the egg is overkill....  especially trying this recipe for the first time, but it sounds like a good challenge...

I was not trying to discourage you; just thinking that direct on a raised grid might be better than indirect but, that's just a guess really.

Not trying to be anti-egg but the following recipe is amazing. Using so much lard sounds ridiculous AND dangerous. Mexican Pulled Pork (Carnitas) From the episode: Supper From South of the Border Serves 6 We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos. Ingredients Pork 1 (3 1/2-to 4-pound) boneless pork butt , fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks 1 teaspoon ground cumin 1 small onion , peeled and halved 2 bay leaves 1 teaspoon dried oregano 2 tablespoons juice from 1 lime 2 cups water 1 medium orange , halved Tortillas and Garnishes 18 (6-inch) corn tortillas , warmed Lime wedges Minced white or red onion Fresh cilantro leaves Thinly sliced radishes Sour cream Instructions 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking. 2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid. 3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.

What you have is an old timers recipe for carnitas sans the hoof.  Carnitas are braised, not fried, in pork fat until tender.  I have done this cook once on the egg without a problem. 

Will be waiting for the pictures.