Authentic pork shoulder slow-cooked in lard and orange juice until tender and crisp.
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In a heavy-bottomed pot or copper cazo, melt the lard over medium-low heat until completely liquid.
Season the pork chunks generously with salt and carefully add them to the hot lard, ensuring they are mostly submerged.
Add the onion, garlic, bay leaves, and cinnamon stick to the pot, then pour in the orange juice and drop the orange halves (peels) into the lard.
Simmer uncovered at a very low bubble for about 2 hours, stirring occasionally to prevent sticking, until the meat is tender when pierced with a fork.
Slowly pour in the milk and the Coca-Cola; these ingredients help with the Maillard reaction to achieve a deep golden color.
Increase the heat to medium and continue cooking for another 20-30 minutes, allowing the liquid to evaporate and the meat to fry in its own fat.
Once the pork is crispy and brown on the outside but tender inside, use a slotted spoon to remove the meat and aromatics from the fat.
Rest the meat for 10 minutes before roughly chopping and serving with warm corn tortillas and salsa.
