Marinate pork
In a bowl stir together the cayenne, salt and sugar. Sprinkle over the pork shoulder and pork belly pieces, tossing to combine. Cover and refrigerate for 1 hour and up to overnight.
1
Add to Dutch oven or pot
Remove the pork from the refrigerator and let sit at room temperature for 30 min. Heat a large Dutch oven over medium heat, add the lard to the pot followed by the pork.
2
Add remaining ingredients
Arrange the onion, jalapeño, garlic, orange and bay leaves in the pot then top with the milk and 2 cups of water. The pork should just barely be covered by the liquid.
3
Cook pork
Bring to a boil over medium heat then lower heat to medium-low and simmer, uncovered, until the meat is tender and the water and milk have evaporated, stirring occasionally for 2 hours.
4
Fry in fat
Increase the heat to medium-high heat and fry the meat, stirring occasionally until crispy and golden brown on the outside, about an additional 10 min.
5
Assemble tacos and serve
Use a slotted spoon to top the tortillas with a scoop of the stewed pinto beans followed by pieces of carnitas and top with pico de gallo and pickled onions. Serve with limes.
6