Carnitas

In his "Authentic Mexican" cookbook Rick Bayless advises you to use Lard for slow frying Country Ribs for this wonderful Pork.  It does make some difference but not so much as to change the outcome that much and if you would rather use vegetable oil go right ahead.  It's really simple to prepare and all you do is use enough lard or oil to cover the meat and add about 1/4 cup of water and cook at a slow simmer until it is done or about 30 or 40 min.  By then the water should have evaporated and you can continue to cook at a little higher heat until lightly browned then turn out onto a paper towel lined plate and season with salt.  Do however include in the oil with the meat the zest of 1 lime.  He suggest serving with Guacamole and of course everyone loves that but the meat is so good any good hot sauce, chopped onions, cilantro and lime in a taco with this meat is going to be unreal good as well.   What I really like about this recipe is that it provides a tender and crunchy pork at the same time.