Originally Posted by chingador
Looking good. I know I have said this on another thread, but in Houston, a couple of Mexican restaurants that are known for their carnitas do it a little different. The slow roast a whole shoulder, than cube it up and deep fry in lard. It is really good. I am sure it is nothing like what you are doing, but pork fried in lard in any form or fashion cannot be too bad.
That sounds typical for restaurant style. They fry in lard to make it taste authentic. I've been to restaurants that serve so called carnitas that's never been touched by lard, I can tell by taste and its not a good taste. Authentic is the total cook in lard.