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1
Trim most of the fat from the meat, leaving a thin layer.
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2
Cut into 4-inch pieces.
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3
In a large, heavy saucepan, melt the lard over medium-low heat.
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4
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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5
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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6
If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender.
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7
Once the meat is tender, raise the heat to medium-high.
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8
(Don't 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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9
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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10
Remove the meat with a slotted spoon or tongs and drain on paper towels.
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11
Sprinkle with the salt.
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12
When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones.
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13
To heat the tortillas, heat a medium skillet over low heat.
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14
Place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with 1/2 teaspoon of the oil.
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15
Place the oiled tortilla in the skillet and cook until just warm and soft, 2 to 5 seconds per side.
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16
Remove from the heat, place on a plate and cover with a cloth to keep warm until ready to serve.
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17
To serve, make the tacos with the meat and warm tortillas, and garnish with the guacamole and pico de gallo.
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18
In a large bowl, combine all the ingredients and mash with the back of a fork until mostly smooth with a few chunks.
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19
Adjust the seasoning, to taste, and serve.
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20
Combine all the ingredients in a bowl and stir well.
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21
Cover and allow to rest at room temperature for 1 hour for the flavors to blend.
