Carnita Tacos

Directions

1. Heat the lard in a large deep saucepan over moderate heat. Add in the pork, salt and pepper, and simmer till tender, being careful not to crisp the meat, about 1 hour and 10 min. Remove the pork with a slotted spoon and set aside to cold. (Reserve the lard for future use.)
2. When cold sufficient to handle, shred the meat by hand or possibly with the tines of a fork. Remove and throw away any remaining fat. Transfer to a medium-size saucepan, add in the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 min. Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos.
3. For Carnitas Tacos, dip 24 small corn tortillas in water, shaking off excess. Toast one at a time in a non-stick pan over moderate heat about 1 minute per side. Wrap in a towel to keep hot. For each taco, stack 2 tortillas and layer with hot Carnitas, Salsa Fresca, minced cilantro and avocado slices or possibly simply minced onion and cilantro.
4. This recipe yields 12 Carnitas Tacos.