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1
Remove the outside fat from the meat and cut the fat into strips 1 inch x 1/4 x 1/4.
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2
Cut the meat into 3 x 3 x 3 inch chunks, you do not need precisely this size, roughly.
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3
Place the lard or oil into a saute pan and heat over medium high heat.
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4
When the oil is hot add the fat pieces and stir with a wooden spoon.
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5
Allow to cook over medium to medium high heat, they should be at a slow sizzle.
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6
Allow to brown slowly, over a 7 to 10 minute period, the oil should not be smoking hot.
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7
Using a slotted spoon or spider, remove the fat from the pan when it is golden brown and crispy, retire to a paper towel to drain and season with salt.
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8
Thoroughly salt the pork pieces and place into the hot fat.
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9
Cook over medium high heat and brown on all sides until a deep golden brown, probably about 15 minutes.
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10
When deep golden brown on all sides, turn the pan off and wait for 5 minutes.
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11
Open the beer and take a big swig and then add the bottle to the pan.
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12
Add the tangerines, piloncillo, and chipotle chile, bring to a simmer and cover.
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13
Cook at a low simmer on the stovetop or in a 250 degree oven for about 2 hours, or until falling apart.
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14
Remove the husks from the tomatillos and discard.
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15
Wash the tomatillos in warm water to remove the film on them.
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16
Roughly chop 1/2 of the serrano chile, reserve other half for guacamole.
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17
Roughly chop 1/4 of the white onion.
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18
Cut 2 inches of the stem off of the cilantro and discard.
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19
Then cut the bunch in half.
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20
Reserve the leaves for garnish.
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21
Place the tomatillos in a blender and blend to smooth.
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22
Add the onion, serrano and the stem half of the cilantro and blend to smooth, add salt to taste, about 1 1/2 tablespoons.
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23
Place into a bowl.
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24
Place the avocados in a mortar or a mixing bowl.
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25
Crush with a pestle or a pastry cutter or potato masher or a fork.
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26
Add the lemon juice and salt and mix well, add the onion and cilantro, taste for seasoning.
