Cut up meat to 2 inch cubes, season with salt and place in a bowl.

Slice orange in half and squeeze the juice over the meat from each half. Once squeezed, slice the orange and throw it into the bowl.

Add in bay leaves, pepper, raw milk, water, 1 tablespoon of lard, salt, garlic, and oregano to the bowl and massage together with hands.

Pour the mixture into the Instant Pot and place on high pressure for 32 minutes.

Release the pressure once done. Remove carnitas and remaining broth from Instant Pot and set the Instant Pot on sear. Allow 5 minutes for it to warm up.

Optional (for crisping the meat): Add 1 tablespoon of lard to the Instant Pot with the carnitas and sear for 5 to 6 minutes. If you prefer to crisp up in a different pan, go ahead and add your reserved lard to that pan and heat up and crisp up over medium high heat, constantly scraping the pan for bits that get stuck.

Serve with my Honey Pickled Red Onions, guacamole, and other taco toppings.