Step 1

Rub the kosher salt over pork. Place in a sealed container and refrigerate over night.

Step 2

Remove pork from refrigerator and allow to come to room temperature.

Step 3

In a large piece of cheesecloth, wrap the garlic cloves, orange, onion, bay leaves, Mexican oregano and cinnamon stick and secure with kitchen twine.

Step 4

Melt the lard in a large, heavy stock pot over high heat. Carefully add the Seasoning Bundle, piloncillo (or brown sugar) and pork chunks.

Step 5

Bring lard to a boil over high heat (350°F), lower to medium (adjust heat to medium low if pork turns brown too quickly) and cook, stirring often, for 90 minutes. Pork will turn a golden brown. Do not exceed to 370°F which is the smoking point of lard.

Step 6

Turn heat to low and carefully add the milk. Stir and it will boil slightly for 30 seconds. Simmer for 20-30 minutes until meat is fall apart tender when gently squeezed with tongs or fork.

Step 7

Carefully transfer pork from oil using a slotted spoon or spider to a serving platter lined with paper towels. Allow meat to cool slightly and shred by hand or using forks.

Step 8

Serve with hot tortillas, refried beans, sliced onions, tomato slices, cilantro, limes and salsas of choice.