Here is the recipe from Ninfa's
She cuts a 5 pound pork shoulder into 6 hunks, rubs them with a mix of 1 T salt, 1 tsp garlic powder and 3/4 tsp pepper, then slaps them to knock off excess. Melts 1 3/4 pounds lard in deep heavy skillet to 300. Puts meat in and browns on all sides. Turns down to a bare simmer and covers. After one hour of cooking she adds 1/4 cup milk to pan, then continues cooking until fall-apart tender.
