3poundsabout 1 ½ quarts lard (there is no substitute)
3 ½poundsboneless porkfat trimmed, (butt or shoulder) cut into 3-inch cubes
1small orangecut into slices
4large sprigs cilantrowith stem
1cinnamon stickbroken in half, if desired
Warmed tortillasflour, corn or both
Salsa of chopped onionjalapeno, and cilantro (chop in equal ratios and mix together)
Sour cream and guacamoleif desired
Melt the lard in a heavy, deep pot, over medium-low heat. When melted, add the meat, orange slices, cilantro, and cinnamon. The melted lard must just cover the meat if it doesn't add more.
Cook, over medium-low heat, for 2 to 2 ½ hours. After about 30 minutes the lard will begin to boil, bring it to just a simmer and allow it to cook. As the moisture of the orange and cilantro gradually cook-off, the temperature of the lard will rise. As the temperature rises, the meat will begin to brown. If the meat is not brown at the end of the cooking time, remove the orange slices and continue to cook until the meat browns. Remove the meat to a rack to drain as it browns.
To serve: Place the meat on a preheated platter. Serve with tortillas and the salsa, and any additional accompaniments you choose.