Sous vide pork carnitas (Topolobampo)

Slide a big piece of pork shoulder into a bag with a little fresh rendered pork lard and vacuum seal it.

Cook in a water bath set at 143 degrees for 50 hours.

Take the pork out and shred it into small pieces; pack them into a pan lined top and bottom with plastic wrap, weight it to compact, and refrigerate until completely firm.

Turn the cake out and cut it into small squares; to serve, brown each cube until crusty outside.

Serve with a smear of Oaxacan-style black beans, a little roasted tomato sauce, a dollop of guacamole, a wedge of lime, pickled onions and micro greens.