In a deep pan or preferably a copper pot (if using copper, cure it first), heat the pork lard over high heat until it's very hot, preferably until it changes color slightly.

A very important tip is to cut the ingredients into large pieces, preferably over 3.5 oz each.

Then, it's the ribs' turn. Brown them until well seared, but in this case, do not remove from the heat. Once browned, add the previously seared meat, arranging it well so the lard covers it completely.

Let it brown well for at least 40 minutes over low heat or until the meat is evenly and intensely golden brown.

Finally, before adding the salt, place the pork skin on top of all the meat, covering it well, and ensure everything is well covered by the lard. Let it cook for about half an hour over low heat.

Heat the water and dissolve the salt in it very well.

Add the water to the carnitas, making sure to bathe all the meat with the liquid so the saltiness is even throughout your carnitas. Let it cook for at least another 10 minutes so the meat softens more and reaches the right point, and the skin finishes cooking. Be very careful with the cooking because it can fall apart easily. This way, they will be super juicy, like true Michoacán-style carnitas.

Once ready, let them rest for about 15 minutes before removing from the lard to drain and chop well before making your tacos.

Serve with your favorite salsa. I personally accompany them with pico de gallo (known as salsa bandera in the north), molcajete salsa (green and red), pickled chiles, and lime. Of course, luxurious carnitas are accompanied by handmade tortillas, and if they're yellow corn, even better, but tortillas come in different types and preferences. Green, yellow, purple, etc., you choose your favorite.

Enjoy your meal.