Oven-braised carnitas, served as tacos

Cut the pork shoulder into two-inch pieces, season generously with kosher salt, toss, and leave at room temperature about 30 minutes.

In a large Dutch oven on the stove combine the lard, the juice and squeezed halves of the orange, the halved onion, the Coca-Cola, garlic, bay leaves, toasted cumin seeds and dried oregano.

Cover and bring to a simmer, then add the pork, stir to coat in fat, submerge as far as possible and return to a bare simmer.

Braise uncovered in a 300F oven for an hour and a half, stirring every 30 minutes.

Stir in the evaporated milk and return to the oven another hour and a half, until completely tender.

Move the pieces to a rimmed baking sheet, reserve some cooking fat, bathe the pork generously in its cooking liquid and cool to room temperature, about an hour; chilling overnight lets flavours meld and keeps juice and gelatin from being squeezed out by shredding hot.

Wrap in plastic wrap and refrigerate overnight.

Shred with two forks, on a larger tray since it expands.

Pan-fry in batches in the reserved pork fat, or broil on medium about 10 minutes until browned and crisp. Season once more with salt.

Warm corn tortillas in a dry cast iron pan and keep warm in a clean kitchen towel; fill with carnitas, top with diced onion and cilantro, serve with sliced limes.