Pork Carnitas

Start with a 6 lb pork butt. Trim off the thick fat cap, but leave some fat on the meat to keep it moist. Pat the pork dry with paper towels.

Cut the pork butt into large chunks, about 3-4 inches wide. Don't cut them too small, as they will shrink and can dry out during cooking.

In a large, heavy-bottomed pot or Dutch oven, melt 1 lb of lard (manteca) over medium-high heat.

Once the lard is melted and hot, test it by dipping a corner of a pork chunk in. If it sizzles, it's ready. Carefully add the pork chunks to the pot in a single layer. You may need to do this in batches.

Season the pork in the pot with half of the salt, black pepper, and cumin. Let the pork brown on all sides, turning occasionally.

Once the first batch of pork is well-browned, remove it from the pot and set it aside in a bowl.

Add the remaining pork to the pot and season with the rest of the salt, pepper, and cumin. Brown on all sides.

Return the first batch of browned pork to the pot. Add the water, can of cola, and can of evaporated milk.

Squeeze the juice of one whole orange into the pot, then add the orange peels. Add the Mexican oregano, thyme, bay leaves, two heads of garlic (cut in half), and the piece of onion.

Stir everything to combine and push the aromatics down into the liquid. Bring to a simmer, then cover the pot, reduce the heat to low, and let it cook for 2 hours.

After 2 hours, the pork should be incredibly tender and falling apart. Remove the cooked carnitas from the pot and place them on a baking sheet.

To prepare the tortillas, dip each one into the flavorful fat left in the pot.

Heat the dipped tortillas on a griddle or comal until warm and lightly toasted on both sides.

Shred the carnitas and serve on the warm corn tortillas.

Top the tacos with guacamole, diced white onion, chopped cilantro, green salsa, and a squeeze of fresh lime juice. Add a final sprinkle of salt if desired.