Prepare the Pork: Leave most of the fat cap intact, removing only large hard pieces. Cut the pork into large 3 to 4-inch chunks and pat lightly dry with paper towels.

Season the Pork: Place pork into a large bowl or pan. Add kosher salt, black pepper, cumin, Mexican oregano, 4 smashed garlic cloves, and 1 tablespoon lard. Massage the seasonings thoroughly into every piece of pork.

Marinate for Flavor: Cover tightly and refrigerate for 24 hours to deeply season the meat and help retain moisture. Do not add the onions, citrus, or Coca-Cola at this stage.

Bring to Room Temperature: Remove the pork from the refrigerator about 45 minutes before cooking to promote even cooking.

Prepare Aromatics: Cut the onion into large chunks and smash the remaining 2 garlic cloves. No need to mince.

Prepare Citrus: Quarter the orange and halve the lime. Leave the peels on to add flavor during cooking.

Build the Cooking Pan: Place the seasoned pork into a roasting pan, Dutch oven, or deep foil pan. Add onion chunks, smashed garlic, orange pieces, lime pieces, bay leaves, and cinnamon stick. Pour in the Mexican Coca-Cola and add the remaining tablespoon of lard.

Slow Roast: Cover tightly with a lid or heavy-duty foil. Bake at 300°F until the pork is fork tender and nearly collapses when touched, about 5 to 6 hours.

Remove Aromatics: Discard bones, bay leaves, citrus peels, and cinnamon stick. Leave the softened onions and garlic in the pan for extra flavor.

Reserve the Liquid: Carefully collect the cooking juices and rendered fat from the bottom of the pan. Set aside for finishing and holding.

Shred the Pork: Using forks or gloved hands, shred the pork into medium rustic pieces. Avoid shredding too finely to maintain texture and juicy bites.