What did you eat today?

[GLC1968]

GLC - thanks for the tips! I will certainly be on the lookout for the "ribs". I've a 7-quart enamel dutch oven and while it is quite deep, it is probably the only thing I have that is appropriate. My other cookware is low-temperature stainless steel - and while it is quite good it might be a bit thin for this purpose.

The dutch oven should be fine. The last time I made these, I didn't have my dutch oven (it's still at the old house) so I improvised with a super heavy bottom stainless steel stock pot. The problem is that the stock pot was too narrow across the bottom so the pork was piled too high and therefore I needed too much water. I also kind of forgot about them and had a similar experience to what Melissa describes here:

http://www.theclothesmakethegirl.com...pork-carnitas/

Indy - the above blog is the home space of the woman who wrote 'Well Fed', the book we keep talking about. Her pad thai recipe is on the blog too as that is where I first made it (before the cookbook was released). She also has a variation of the carnitas that makes a 'Greek' version in her 'Deconstructing Gyro Salad" post which are very good too.