To begin, we are going to prepare the vegetables we will use for this recipe. First, wash the cilantro very well and finely chop the leaves until you have at least half a cup. 

As for the onion, peel it and dice it as well. Also peel the garlic cloves and mince them very finely.

For now, set aside all the prepared vegetables.

Next, try to get a copper pot. Traditionally, these pots are used to prepare carnitas because they distribute heat evenly. If you don't have one, find a suitable equivalent that distributes heat well for cooking.

Heat the pot and add the lard.

Add the minced garlic and let it cook in the lard for about three minutes.

Right after, cut the oranges in half, squeeze them, and add the juice to the lard.

Add the meat to the pot, followed by 6 cups of water, or enough to cover the meat. Also add a pinch of salt to taste, pepper to taste, and a teaspoon of oregano.

Mix and let the meat cook, covered, over medium heat for one hour.

After this time, uncover the pot and increase the heat so the broth evaporates.

Once there is much less liquid, the tender meat should start to brown in the lard. Monitor this process carefully to prevent the pork from drying out to the point of dehydration. Stir to keep the lard and meat integrated, and if necessary, lower the heat slightly. In any case, do not exceed 20 minutes during this last stage of cooking.

When serving, accompany the pork carnitas with warm tortillas, diced onions, limes cut into quarters or eighths, chopped cilantro, and a good salsa. That way, everyone can make their own carnitas tacos when eating.

Serve with salsa to taste and tortillas to make tacos