3 - 4 lbs boneless pork shoulder
2 lbs of pig lard
In a bowl with your pork, squeeze in the juice of 2 limes. Season with salt to taste and mix well.
In a pot or discado "disco", add in the lard and let it melt.
Bring the temperature to about 350 degrees. Once your lard is to temperature, add in your pork.
Cook the carnitas until you have a nice golden brown color. Be sure to stir occasionally as needed.
Once you have a nice color, lower the temperature to as low as you can go. I like to bring the lard down to about 200 degrees. Now slow cook the carnitas until soft and tender.
Remove and chop up for some delicious tacos.
Top with your favorite condiments.