Tacos de carrnitas

Been on a Mexican food kick recently. Hope I did these justice.

For the Carnitas I did (measurements are approximate, unless I'm baking or doing something new I just sort of eyeball it):

4lbs pork shoulder
~2.5 cups lard [I used some from the last time I made carnitas, I filter and freeze to reuse for the next batch. Don't know the limit for reuse, but I've used it three times now.]
Salt [I'd guess 3 tsp kosher?]
~1 tsp Mexican oregano
9 cloves of garlic
6 bay leaves

Threw it all in a dutch oven, stuck in 325F oven for 4 hours, lid on.
Let cool a bit for another 1.5-ish hours, lid still on.
I shredded it lightly and mixed in a bit of the lard. Then stuck in the fridge until ready to eat. (In this case, the next day.)

(The garlic was a good treat after straining the lard again)

For the taco:

Immediately before service I crisped some of the carnitas in a skillet.
Corn tortilla [used raw ready to cook ones, medium high heat carbon steel skillet ~45 seconds each side. Stored under towel until right before serving. Charred lightly over high heat right before adding toppings.]
Basic guacamole [just avocado, salt, and lime]
A bit of salsa roja
Chopped cilantro and onions [onions rinsed under cold water after cutting]

Edit: Oh lawd I just realized I misspelled the post title, bahaha.