Dissolve the salt and sugar or piloncillo in the water. Marinate the pork in this solution for at least 8 hours in the refrigerator.

After marinating, drain the pork thoroughly and place it in an aluminum or, even better, a copper pot with the lard. Cook over very low heat.

Allow it to cook, stirring occasionally with a wooden spoon without covering the pot. Once perfectly cooked, add the fine salt, increase the heat, season well, and ensure it browns.

Carefully remove from the fat and serve hot.

For accompaniments, I suggest pickled chiles, beans, fresh cheese, molcajete salsa, handmade tortillas, avocado, pork cracklings, toasted bolillo, and many more combinations.

The recipe does not specify which part of the pork to use; you can use any part of the animal for this dish. Additionally, you can cook delicious chicken carnitas in the remaining lard using the same method.