Stovetop carnitas tacos with tomatillo and chile de arbol salsa

Pat the pork dry.

Cut the pork into large chunks of about the same size so they cook evenly.

Melt the lard in a large pot until hot.

Lay the pork pieces gently into the hot lard; reduce the heat to medium and cook about 20 minutes.

Turn the pieces and cook another 25 minutes.

Add the onion, the garlic, the juice of the orange and the squeezed peel.

Dissolve the salt in the water and add it; add bay leaves; add the Mexican Coke and stir.

Reduce the heat to medium-low and cook one hour, until tender.

Lift the carnitas out of the lard onto brown paper to drain; rest a few minutes.

For the salsa, put the tomatillos, roma tomato, serrano or jalapeño and chiles de arbol in a small saucepan, cover with water and bring to a boil over high heat.

Transfer to the blender cup with a little handful of cilantro, two garlic cloves and salt; blend smooth.

Stir in onion, cilantro and, if wished, avocado; taste and adjust the salt.

Pull the carnitas apart (or chop them) into tortillas; top with salsa, onion and cilantro.