Instructions: In a small bowl, stir together cumin, garlic, 2 teaspoons pepper, 1 teaspoon salt, 4 tablespoons cilantro, lemon juice and zest, and wine. Place pork in a non-aluminum container, and rub cumin mixture into meat. Cover and refrigerate overnight.

The next day, drain pork, reserving marinade. Pat meat dry. In heavy saucepan over high heat, melt lard or warm olive oil. Add pork and saute until golden, 8 to 10 minutes. Add reserved marinade and enough chicken stock just to cover meat. Raise heat to high and bring to boil. Reduce heat to low, cover, and simmer until very tender, about 45 minutes, adding lemon slices during last 10 minutes of cooking.

Season with salt and pepper and transfer to warmed serving bowl. Sprinkle with remaining 3 tablespoons cilantro and serve immediately.

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