1:56 AM 3/16/98
rfc

Since I'm making this tonight, I thought I'd share the recipe.  It's
mainly based on the one from Ninfa's in Houston that's in _Southwest
Tastes_, with some modifications from other recipes.

  It calls for simmering the pork in a huge amount of lard.  Before
anyone gets grossed out, let me assure you that the pork doesn't
absorb the lard.  In fact, the slow cooking allows most of the pork
fat to cook out.  What's left is very good.  The outside is brown
and crisp, and the inside is tender and moist.

  I usually use boneless country-style ribs since they're always
at Costco at a good price.  Pork shoulder, cut into four or five
pieces would work well.  Loin will be too dry.

4 to 5 pounds pork
2 lbs lard
enough spice mix to lightly season pork pieces on all sides
1/4 cup milk
1/4 cup orange juice

spice mix:
2 parts salt
1 part black pepper
1 part garlic powder
1 part onion powder

  Melt lard in large skillet.  Add seasoned pork pieces and let
simmer rapidly until just brown.  Lower heat and continue to cook
for 1 1/2 hour at a bare simmer.  The oven works well for this.
Turn pork every 20 to 30 minutes.  Add milk and OJ and stir well.
The milk will form globules, but will soon attach to pork and the
lard will clear.  This serves to add a fat and sugar layer to the
pork that enhances the final outer crispiness.  Cook at bare
simmer for another 1/2 to 1 hour.  Remove pork and place on a
wire rack placed on a sheet pan and hold in a 275F oven for
15 minutes, or until ready to serve.

  To serve, either cut into pieces with a knife, or pull apart
with a fork.  I like to serve it with warm corn tortillas or gorditas.
Provide shredded cabbage, shredded carrot, onion and cilantro for
toppings.  A nice fresh salsa made with tomato, onion, serrano
and cilantro goes well on top.  Place meat on tortilla, add toppings,
fold, and eat.  It also makes great burritos, with or without refried
beans.

  To reheat, place on a wire rack in a 300F oven until heated
through.  Much better than nuking.

Rick