Carnitas old school

   Notes:

     3/31/18 cook at Ernie's
       first time ever
       cut up about one and a half pork butts
         trimmed out excess fat
         cut fat into chunks, lightly froze then ground, rendered lard
       used jet type wok burner and stainless pan
         worked OK with a couple of stabilizing pieces of stainless U
         noticed LP tanks are out of cert (filled regardless)
       4 quarts lard from carniceria plus what I rendered same day
       easy to burn pan in the beginning before much lard has melted
       brought fat to about 320°F
       put meat in about noon (big chunks)
       after meat was in fat was about 200°F
       let cook for 45 minutes or so then added 1 quart water
       added some salt towards the end
       by 2PM the meat was done
       pulled chunks out with strainer/ladle into Cambro 3 gallon container
       meat was good, but no outside crunchy bits (do I need any?)
       poured off lard into another container
       at home, stored meat in refrigerator, washed Cambro
       strained lard into Cambro
         started with 4 quarts, ended with about 6 quarts
       TO TRY:
         don't stir meat in pan first 30 minutes, let brown
         @ 30 minutes, turn then don't touch again another 30 mins
         @ 30 minutes add skin or ears
         @ 60 minutes add flavorings
         pull @ 2 hours, chop & serve
         can reuse lard even though seemingly adulterated with flavorings, but
         the lard doesn't dissolve, separates thus can reuse