Instructions: 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-size 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 using.

This recipe yields about 3 cups of Carnitas.

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