You can use shank, ribs, or loin, but I preferred pork belly. First, make some shallow cuts in the skin of the pork belly and cover it with coarse salt. Meanwhile, heat the lard in a pot (the hotter, the better).

When the lard is hot, add half an onion and the 5 cloves of garlic. Then, I cut the pork belly into small cubes so it would be completely covered by the lard. Stir constantly to prevent the carnitas from sticking.

When the meat starts to change color (golden), it's time to add the water, table salt, and squeeze in the juice of a well-washed orange. Place half of the squeezed orange into the pot with the meat and add the milk.

After half an hour, take them out, and they're ready for tacos.