4 lbs of lard

2 lbs cubed pork butt

2 bay leaf

2 tbsp Spiceology Annato Seed

2 tbsp Spiceology Mexican Oregano

2 tbsp Spiceology Black Pepper

1 tbsp Spiceology Chipotle

1 lbs tomatillo

5 jalapeño

5 serrano (less if you cant hang)

½ cup garlic clove

1 bunch cilantro

lime to taste

salt to taste

1 cup mexican crema