Frijoles con Puerco

Rinse the dried black beans thoroughly under cold water. Place the dried black beans in a large bowl, cover with plenty of water, and soak overnight for at least 8 hours. Drain the soaking water before cooking.

Cut the pork shoulder into 3-4 cm cubes. Season the pork shoulder generously with fine sea salt.

In a large heavy-bottomed pot or Dutch oven, melt the lard over medium-high heat. Add the seasoned pork shoulder and sear on all sides until browned. Remove the pork shoulder from the pot and set aside.