Title: Carnita tacos
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2 lb Lard
  2 1/2 lb Pork butt, trimmed and cut;
           -into 2-inch cubes
      2 ts Salt
    1/2 ts Freshly ground black pepper
      1 c  Chile de Arbol Salsa,;
           -recipe follows
           Corn Tortillas,; recipe
           -follows
           Salsa Fresca,; recipe
           -follows
 
  Melt the lard in a large deep saucepan over moderate heat. Add the
  pork, salt and pepper, and simmer until tender, being careful not to
  crisp the meat, about 1 hour and 10 minutes. Remove the pork with a
  slotted spoon and set aside to cool. (Reserve the lard for future
  use.) When cool enough to handle, shred the meat by hand or with the
  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, 5 to 8 minutes. Carnitas can be kept in the
  refrigerator up to 5 days and reheated before assembling the tacos.
  
  For Carnitas tacos, dip 24 small corn tortillas in water, shaking off
  excess. Toast one at a time in a nonstick pan over moderate heat
  about 1 minute per side. Wrap in a towel to keep warm. For each taco,
  stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped
  cilantro and avocado slices or simply chopped onion and cilantro.
  
  Yield: 3 cups