Pork Carnitas Tacos

Season the pork shoulder pieces generously with kosher salt.

In a large Dutch oven, combine the lard, orange juice and squeezed orange halves, yellow onion half, Coca-Cola, garlic cloves, bay leaves, cumin seeds, and dried oregano.

Cover the Dutch oven and bring the mixture to a simmer over high heat.

Add the pork shoulder pieces to the simmering pot, bringing the mixture back up to a bare simmer.

Pre-heat the oven to 300°F (150°C).

Transfer the uncovered pot to the oven and braise for 1 hour 30 minutes, stirring every 30 minutes.

Then 90 min of waiting

Stir in the evaporated milk and return the pot to the oven for another 1 hour 30 minutes until the pork is tender.

Then 90 min of waiting

Remove the pork from the liquid and shred it using two forks.

Broil the shredded carnitas on a baking sheet under a medium broiler until browned and crisp, 5–10 minutes.

Then 5 min of waiting