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Cut the brisket into 2-inch cubes.
Melt the lard in the slow-cooker, then sprinkle in 2 teaspoons salt.
Nestle in the brisket pieces and the chorizo (if you’re using it).
Cover and cook on high for 4 hours, until the meat is very tender.
Remove from the fat to a cutting board. (Strain the fat and refrigerate for another round of suadero or for cooking beans or scrambling eggs.)
Cut the meat into pieces a little smaller than ½ inch (some pieces will fall apart, which is totally fine).
Scoop a couple tablespoons of the cooking lard into a very large (12-inch) skillet and set over medium to medium-high heat.
When hot, add the meat and cook, turning every 15 seconds or so, until richly browned and crispy, about 2 minutes.
Scoop into a warm bowl and serve immediately with warm tortillas, onions and cilantro, lime and salsa for everyone to make tacos.