Traditional Carnitas (Mexican Pork Confit)

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1. 1Step 1: Cut your pork butt into large chunks. I had a boneless 3.5 lb pork butt and cut it into 6 even pieces.
2. 2Step 2: Cover in kosher salt for 1 hour. This is called dry brining and if I have time, I usually do this overnight in the fridge.
3. 3Step 3: 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 to 3.5 lbs of pork butt in a 10 inch pot, you'll need 1 lb of lard.
4. 4Step 4: Add the pork butt chunks and leave it for 20 minutes, picking up each piece occasionally to make sure the bottom does not stick/burn. Adjust the heat to medium low if it starts to brown too quickly. The temp should be around 250 degrees Fahrenheit.
5. 5Step 5: After 20 minutes, flip over and repeat on the other side. Don't worry if your pork doesn't look like it's getting enough color. You don't want them brown TOO much or the outer layer will be too tough. It will take on more color after you add the coke.
6. 6Step 6: Next reduce the heat, then add the onion, garlic, black pepper, cumin, Mexican oregano, cloves, and bay leaf, juice of an orange, the peels, water, & evaporated milk. Slow cook for 1 1/2 hours between 200-220 degrees Fahrenheit.
7. 7Step 7: Add Mexican coca-cola and slow cook for another 20 minutes.
8. 8Step 8: Remove from pot and let it cool. The pork chunks should be so tender that you can see them jiggle when handling.
9. 9Step 9: 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.