Carnitas Michoacan

If the roast has skin or bone, leave them on. Rinse the roast and place in a large pot. Add enough water to barely cover. Chop the onion into large pieces (about 8) and add to the pot. Add the salt. Bring the water to a boil, then cover and simmer until the roast is tender, but not quite falling apart, about 2 hours. Remove the roast and drain, discarding the onion. Remove any skin or bones. Cut or separate into large cubes of about 4 inches. Put the lard in a heavy pot, melt and raise to a medium-high temperature. Test the temperature by dropping in a slice of bacon. It should boil immediately and take about 2 minutes to cook. Cook all of the bacon in the lard, remove it and set it aside for another use. (This step is to flavor the lard). Add the pork cubes a few at a time to the lard. Cook until they are starting to get crispy on the outside. I prefer to remove them when they are roughly halfway between totally crispy and not crispy at all, but that's a matter of personal preference. Drain the pork, and salt if desired. Use the carnitas for tacos, burritos or by itself with sides of rice and beans. The lard can be cooled and reused. Store it in the refrigerator and smell before reusing. If stored too long, even in the refrigerator, it will go rancid.