1. Prepare pork with 1/4 cup water inside a large, wide, heavy pot (stainless or enameled iron) over high temperature, stirring from time to time, until all liquid has evaporated, twenty to thirty minutes.
2. Add lard and lower heat to low. Move pork chunks when needed to ensure that they're submerged. Prepare pork until beginning to melt around the edges but nonetheless firm within the center, about one hour.
3. Whirl garlic clove and salt together inside a mixer to create a paste. Stir garlic clove paste into lard.
4. Prepare pork until fork tender, about one hour more. Lift pork right into a strainer set on the bowl. When awesome, enter smaller sized pieces.
5. Spoon about 1 tablespoons of. melted lard right into a large fry pan. Lay a tortilla in pan, sprinkle evenly about 1/4 cup cheese, and hang another tortilla on the top to produce a quesadilla. Prepare over medium heat, turning once, until cheese has melted, 4 minutes. Repeat with remaining tortillas.
6. Fill quesadilla about 1/2 cup carnitas, beans, and salsa.
*Find lard (manteca in Spanish) at Latino markets, or order it from the butcher. Freshly made tastes best.
Note: Dietary analysis is per taco without salsa.