Brown the meat carefully in medium flame in a deep cast iron pot with half of the lard. Add the orange juice, the herbs and the salt. Add water just to cover the meat and bring it to a boil and then simmer for about two hours stirring frequently and allowing reduction.
Cooking time will vary depending on water and fat content of the meat but expect at least two hours on the fire. A slow cooker would do a nice job. Serve chopped over warm soft tortillas, garnish with finely chopped onion and cilantro, and the salsa is a must.
