Marinate the meat by blending garlic, onion, and milk. Add pepper and herbs. Do this for at least 3 hours. Personally, I recommend chopping the meat a bit so it absorbs the flavor.

Heat the lard in a pot until it starts to steam. Add the meat cut into medium pieces and about a handful of salt.

The meat will sear and prevent the juices from escaping. At this point, lower the heat so the carnitas don't dry out. Stir constantly to prevent sticking or burning. Add the squeezed oranges with peel to the lard while cooking, along with some of the marinade.

Check the meat constantly. When it's well-cooked, turn off the heat. (If you want to make the pork skin part, it's recommended to add the rolled skin about 30 minutes before the meat is done so it doesn't become tough.)

It's important to strain the lard well without letting any meat go into it so you can preserve it.