Title: Carnitas taco
 Categories: Mexican, Ethnic, Meat, Pork
      Yield: 6 Servings
 
      2 lb Lard
  2 1/2 lb Pork butt trimmed
           -and cut into 2" cubes
    1/2 ts Freshly ground black pepper
      2 ts Salt
           Salsa-Chile de Arbol-
           -(one cup)
           -recipe follows
 
  In a large saucepan melt lard over moderate heat. Add pork, salt and
  pepper and simmer until tender. Cook about an hour, being careful not
  to crisp the meat. Remove pork and set aside until cool. Shred the
  meat by hand or with tines of a fork. Remove and discard any
  remaining fat. Transfer to a medium saucepan, add the Arbol salsa and
  cook over moderate heat, stirring frequently. Serve or assemble
  within a toasted corn tortilla to make taco. Carnitas can stay
  refrigerated for up to five days before assembling within a taco.