Loaded Carnita Street Tacos on Crispy Cheese Shells

Heat the lard in a heavy skillet over medium-high heat. Add the pork cubes and sear until browned on all sides. Stir in the cumin, oregano, garlic powder, and sea salt. Pour in the water, reduce heat to low, cover, and simmer for 40 minutes until tender. Remove the cover, crank the heat back to medium-high, and shred the meat with two forks directly in the pan while cooking off the remaining moisture to get crispy edges.

Heat a non-stick skillet over medium-low heat. Place shredded cheddar cheese in circular mounds, about 12cm across. Let the cheese melt and bubble completely until the edges are golden brown and lacy. Remove the skillet from the heat, let it cool for 30 seconds, then carefully lift the cheese circle with a spatula and drape it over a thick utensil handle or rolling pin to cool into a taco shell shape. Repeat to make four shells.

Stuff each crispy cheese shell generously with the hot shredded pork carnitas. Top each taco with a dollop of sour cream, a heavy sprinkle of fresh chopped cilantro, and serve immediately with lime wedges for squeezing over the top.