Cut your pork shoulder into large chunks and cover in salt for at least 1 hour in the fridge. This is called dry brining and if I have time, I usually do this overnight.
Melt the lard in a large pot over medium heat. You can use a wooden spoon to check when it is hot enough- bubbles will float to the surface rapidly. *You only need enough lard to cover 80% of the pork- it does not need to be fully submerged. For 3 lbs of pork shoulder in a 10 inch pot, you'll need 1 lb of lard.
Add the pork shoulder chunks and leave it for 20 minutes, moving occasionally to make sure the bottom does not burn.
After 20 minutes, flip over and repeat on the other side.
Next reduce the heat to medium low, then add the onion, garlic, black pepper, cumin, cloves, bay leaf, juice of an orange, the peels, water, & evaporated milk. Slow cook for 1 1/2 hours.
Add Mexican coca-cola and slow cook for another 20 minutes.
Remove from pot and let it cool. The pork chunks should be so tender that you can see them jiggle when handling.
Shred the carnitas easily with your hands and that's it! The inside should be super tender and juicy, and the outside crispy with a beautiful dark & shiny color. See notes below for ideas on what dishes you can make with carnitas.
There are SO many ways you can enjoy carnitas. The possibilities are endless.