Here is how a few Mexican restaurants in Houston do carnitas:
They slow roast pork but then let it cool, cube up, then deep fry the chunks. It is awesome. I am sure deep frying in lard would even be better.
a really nice twist on that would be to smoke a pork but to 160 degrees, cube and fry. Should be tasty.
Primo Oval XL, BPS drum, Weber gasser