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1
In large, heavy saucepan, melt the lard over medium low heat.
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2
When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic and salt.
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3
Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender.
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4
If the meat needs more time and all of the water has evaporated, add a bit more water and continue cooking til the meat is tender.
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5
Once the meat is tender.
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6
raise the heat to medium-high.
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7
(Don' panic if the lard comes to a rolling boil - this will diminish as the water evaporates and will become small bubbles.)
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8
After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over.
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9
Remove the meat with a slotted spoon or tongs and drain on paper towels.
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10
Sprinkle with salt.
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11
When slightly cool, pull the meat apart usinmg 2 forks into shreds and smaller pieces and discard bones.
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12
To heat tortillas, heat a medium skillet over low heat.
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13
Place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with a little of the oil.
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14
Place the oiled tortilla in the skillet and cook until just warm and soft, 2-5 seconds per side.
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15
Remove from the heat, place on plate and cover with a cloth to keep warm until ready to serve.
