I cube, then simmer in lard until tender. Then remove, let set and cool. Get the oil temp ready for deep fry and drop the chunks into the hot oil for only seconds, to crisp up. Then squash into luscious smashed pork shreds. To me, the flavors of carnitas are about the big pork flavor. I add just salt, sometimes a touch of orange. Oh yeah, I leave the fat on the shoulder as well...for this...all of it.