Carnitas(Little Meats) - cooking recipe

Ingredients

2 or 3 lb. lard (no substitute)
3 1/2 lb. pork roast (butt or shoulder cut)
1 small orange, cut in slices
1/2 c. cilantro leaves, slightly chopped (optional)

Preparation

Place lard in a heavy, deep pot over medium-low heat. Trim fat from the meat and cut the meat into 3-inch cubes and lightly salt. (Meat may be cut into 1-inch cubes for use as an appetizer.)
When the lard has melted, place the meat, orange slices and cilantro in the pot.
(Melted lard should completely cover the meat.)
Cook over medium-low heat 1 1/2 to 2 hours or 1-inch cubes, 2 to 2 1/2 hours or 3-inch cubes. The lard will begin to boil after 30 minutes. The orange slices supply the water which allows the lard to boil.
Boil gently through the cooking process.
As the water gradually cooks away, the temperature of the lard will rise, allowing the meat to brown.
If the meat has not browned at the end of the cooking time, remove the orange slices. Watch carefully and remove the meat as soon as it browns.