Start by cutting your pork shoulder into sizable chunks. I had a lovely 3.5 lb piece of pork and opted for about six even pieces. Generously sprinkle the pork with kosher salt, ensuring each piece is well-coated. Leave it to dry brine for about an hour. If you can swing it, refrigerating it overnight will yield even better flavor.

In a large pot, bring your lard to a medium heat. Use a wooden spoon to gauge its readiness; bubbles should rise rapidly when it's hot enough. There’s no need to completely submerge the pork—just cover about 80% of the pieces in lard. For this quantity, one pound should do nicely.

Carefully add your salted pork chunks to the pot. Leave them for around 20 minutes, making a point to flip each piece occasionally so they don't stick or scorch. If you see the edges darkening too quickly, lower the heat to medium-low. Aim for a temperature of around 250 degrees Fahrenheit. Don't fret over any lack of color at this point; perfection is on its way.

After 20 minutes, flip the pieces and let them cook undisturbed for another 20 minutes. Once they’ve cooked sufficiently, reduce the heat and toss in your onion, garlic, black pepper, cumin, Mexican oregano, cloves, and bay leaves. Squeeze the juice of the orange over everything, tossing in the peels for good measure. Add the water along with the evaporated milk, stirring to combine.

Cover the pot and cook everything slowly for 1.5 hours, keeping the temperature between 200-220 degrees Fahrenheit. This is where the magic happens—the low and slow method will break down the pork, making it tender and flavorful.

After the initial cooking time, it’s time for the sweet addition of Mexican Coca-Cola. Pour it into the pot and let the mixture simmer for an additional 20 minutes. This not only enhances the taste but also helps achieve that crispy exterior we all love.

Once the cooking time is up, remove the meat from the pot and allow it to cool momentarily. The pork should be so incredibly tender that it wiggles when touched. At this point, you can shred it effortlessly with your hands. Aim for a mix of chunks and shreds—you want that texture in every bite!