Pork Carnitas

Trim off all but a thin layer of fat from the pork. Melt the lard in a large, heavy saucepan over medium-low heat. When it has melted but is not yet very hot, add the pork, water and lime zest. Cook with the lard at a gentle simmer, turning the pork occasionally, for about 40 minutes, until it is barely tender. Raise the heat to medium-high. If all of the water hasn't yet evaporated, the lard will come to a rolling boil, which will eventually diminish into small bubbles as the water evaporates. After the change occurs, the carnitas will need about 15 minutes to brown. Watch them carefully and remove when they are a light golden brown. Drain on paper towels and sprinkle with salt.