Salt the Pork. Cut pork shoulder into rough 3-inch chunks, keeping the bone pieces together and leaving fat attached. Season all surfaces generously with salt. Let the salted pork rest at room temperature for 30 minutes while you gather your other ingredients.

Choose Your Vessel. A wide, heavy Dutch oven is the ideal home-kitchen substitute for the copper cazo.

Bloom the Aromatics in the Fat. Melt the lard in your Dutch oven over medium heat. Add the halved head of garlic, onion wedges, bay leaves, cumin, and oregano directly into the melted fat. Let them sizzle and bloom in the fat for about 2 minutes.

Add the Pork and Liquids. Place the pork chunks into the seasoned fat, nestling them in a single layer. Pour the orange juice and Coca-Cola over the pork.

Braise Low and Slow. Bring the pot to a steady, moderate simmer over medium heat. Cook uncovered for 1.5 to 2 hours, stirring every 20–30 minutes.

Watch the Transition. After about 90 minutes, you’ll notice the liquid level dropping significantly.

Crisp the Carnitas. When the liquid is fully evaporated and the pork is frying in pure fat, increase the heat to medium-high. Stir every few minutes.

Remove, Drain, and Chop. Use a slotted spoon to transfer the crispy pork to a cutting board or sheet pan. Let drain for 2–3 minutes. Chop into bite-sized pieces.

Taste and Serve. Taste the chopped carnitas and add a squeeze of lime and a pinch of flaky salt if needed.