Place your trimmed and ‘cubed’ pork to a large zip-top bag - Add the salt, oregano (making sure to crush it with your palms), cumin, chipotle chile powder, thyme, and pepper - Gently massage into the meat until evenly distributed - Remove as much air from the bag as possible, seal it, and place in the refrigerator for a minimum 4 hours (overnight for better results)

Place a Dutch oven or heavy bottomed pot over medium heat and add the lard - Once the lard is fully liquified (apx 195-200°F), carefully add the marinated pork - Squeeze the oranges into the pot and add the ‘spent’ halves to the lard as well - Adjust heat to a very gentle simmer - Add all the remaining ingredients to the lard and thoroughly combine (the meat should be submerged, of not, add a bit of water) - BE AWARE: The milk will want to boil over so keep a close eye on it for the first 30 minutes to an hour!

Bring back to a gentle simmer and allow to cook (stirring occasionally) for 2-3 hours or until the meat is soft and tender

When the meat is almost ‘fall apart tender’, increase heat to high and continue to cook, (stirring regularly) until the pork is just crispy - Turn off the heat and, using a slotted spoon, transfer the pork pieces to a heat proof strainer or draining rig and allow to cool until able to be handled

Allow lard to fully cool and responsibly discard it in your preferred manner

Once the pork can be handled, chop and/or shred the pork as desired and serve (or place in an airtight container and keep in the refrigerator for up to a week or frozen for up to 3 months)

Use to fill tacos, burritos, lettuce wraps, quesadillas, or flautas. Use to make ‘burrito/taco bowls’ or to top a salad, nachos, french fries, or eggs - Just use your imagination! For Authentic Tacos de Carnitas: Serve with warm corn tortillas, diced white or red onion, fresh cilantro, lime wedges, avocado crema, ensalada de col cruda, and salsas of choice