Pork shoulder slow-braised in lard, milk, and orange juice until fall-apart tender - the milk solids browning are what give real carnitas their signature golden crust when crisped.
1.Place the pork, lard, onion, garlic, orange juice and peel, milk, cumin, oregano, bay leaves, and salt in a slow cooker.
2.Cook on low for 8 hours until the pork shreds easily and most of the liquid has cooked away.
3.Discard the orange peel and bay leaves, then shred the pork in the remaining fat and crisp it up under the broiler or in a hot skillet until the edges turn golden and caramelized.
4.Serve in warmed tortillas with your favorite toppings.