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Put everything in a slow cooker or Dutch oven and cook, covered, until the meat falls off the bone, which will be between 2 hours (for many domestic meats and young deer) and 6 hours if you have a very old animal.
If you use a slow cooker, set it to 'high.' If you use a regular pot, put it into the oven set to 300°F.
Pull all the meat from the bones and shred with forks or your fingers.
Stir in the lard and as much smoked salt as you want. You want the lard or oil to coat the shreds of meat.
Pour over some of the juices from the pot and put the meat in a pan for the table.
Serve with tacos, in a burrito or on a bun.