Step-by-Step Instructions

1. 1.Prepare the Pork Bones

   Heat 5 kg of lard in a large pot or 'cazo' until very hot. Carefully add the 2.6 kg of pork neck bones/ribs to the hot lard. Fry the bones until they are well-browned on all sides.

2. 2.Add Liquids and Simmer

   Once the bones are golden brown, add 0.5 liter of water mixed with 2 measuring spoons of salt. Then, add the juice from 3-4 oranges, a good splash of beer, and a shot glass of brandy (or your preferred liquor). Mix everything well to combine. Let the bones simmer in this mixture for approximately 1 hour, or until they are very tender and the liquid has evaporated, leaving only clear lard.

3. 3.Prepare Salsa Ingredients for Roasting

   While the pork is cooking, prepare the salsa. Place 0.5 small white onion, 3 garlic cloves, 0.5 kg of quartered tomatoes, and a handful of dried arbol chilies on a baking tray. Drizzle with olive oil, sprinkle with a pinch of salt, and a tiny pinch of cumin. Arrange the tomatoes with the cut side facing up and the chilies spread over them to prevent burning.

4. 4.Roast Salsa Ingredients

   Place the tray with salsa ingredients into an oven preheated to 180°C (350°F). Roast for 25-30 minutes, or until the tomatoes are slightly dehydrated and the chilies, onion, and garlic are well-roasted and slightly charred.

5. 5.Blend the Salsa

   Transfer all the roasted ingredients from the tray into a blender. Add a splash of water. Blend until you achieve a smooth salsa. Remember, no additional salt is needed as it was added before roasting.

6. 6.Serve the Huesitos

   Once the pork bones are tender and the meat easily separates from the bone, and the lard in the pot is completely clear, they are ready. Serve the 'huesitos' on a plate. Top with diced white onion, chopped cilantro, a generous amount of the prepared spicy salsa, and a squeeze of fresh lime juice. Enjoy with taquera-style tortillas, picking the meat directly from the bone with your hands.