Step 1

Combine lard, water, pork, and salt in a Dutch oven or heavy bottom bot with a lid. Bring to a simmer, then cook on medium-low heat until the water dissolves and the meat is tender, 2-3 hours.

Step 2

Bring the temperature up to high in order to get the meat to crisp up as it browns in the residual lard. Stir frequently, keeping the meat cooking evenly, about 15 minutes.

Step 3

Remove carnitas with tongs or a strainer and chop coarsely. Season with additional salt if needed. Serve with tortillas, salsa verde, and the garnishes of your choice. We love chiles en vinagre, guacamole, and chicharrón.