Immersion Cooking

This is not a new thing but certainly not in everyone's cooking repertoire. Leave it to our son Matt to come up with a way to do it.
Using an instrument used in the scientific field that heats with a coil in water and concocting a heavy plastic container to hold the water
and coil by cutting an opening in the top, he pulled it off. We recently used this to make carnitas (pork) tacos for our reunion dinner and I am once again making them for a neighborhood gathering tomorrow. Using pork shoulder with spices, peppers and onions all together
in a ziploc bag to seal it, you slip it into the "bath" and cook at 60c for 2 days. The finished product falls easily apart and has retained
its moisture and is so tender and tasty it's amazing. I can hardly wait to have it again!