Rub in some salt and pepper into the pork pieces. Marinate in the juice of the oranges, oregano, thyme, garlic cloves and condensed milk overnight in the refrigerator.
Heat the pork lard, some salt and the granulated garlic in a large pot over medium heat. The lard should be at a mild boil. Add the pork and slow cook, stirring regularly, until tender, about 1 1/2 hours. Place the pork skin in with the pork until it goes from pink to brown, about 15 minutes. Remove and dice both the pork and pork skin. Serve the carnitas in a tortilla or on a plate with chopped cilantro, diced onion and lime slices.
Have your butcher cut the pork into 4 pieces.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.