For carnitas:

Large cast iron pot (with lid)

Lots of lard.

Boneless pork shoulder in chunks.

I was taught to make a paste of guajillo chiles, garlic, cominos, salt in a bit of vinegar and rub pork then allow it to rest in the paste for a couple of hours.

The dish is essentially "deep fried" at a temperature below that for conventional frying, but above that for the currently "chic' poaching in oil. The pork actually gives up much of its fat, and the result is not really greasy. The meat should be friend until it will "pull apart" easily.

A classic filling for soft tacos or as a main course, usually served with side salsas, red, green, cruda, etc.. Goes well with Chimichurri style salsas. Personally, I like chopped onions, cilantro, lime segments and a cooked red chile sauce, but chopped jalapenos in escabeche do well as a garnish also.