Tacos de Guisado de Puerco en Salsa Verde

Season the pork shoulder cubes generously with 10 grams of salt.

In a large heavy-bottomed pot or Dutch oven, melt 50 grams of lard over medium-high heat. Add the seasoned pork shoulder and brown on all sides until golden. Remove the pork shoulder from the pot and set aside.

Add enough water to the pot to just cover the pork shoulder. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the pork shoulder is very tender and easily shredded. Drain and reserve some of the cooking liquid if desired, then shred the pork shoulder using two forks.