• Rinse pork and pat dry with a paper towel. Salt and pepper the pork. Cut into large chunks.
• In a 6-quart stock pot over medium-high heat, add 1 tbsp olive oil. When hot, add pork pieces and brown on all sides, about 3 minutes per side.
• Add the remaining salt and pepper, cumin, oregano, garlic, orange juice, Coke and bay leaves to the pot.
• Cover and simmer over low heat for 3-4 hours, turning the meat at least once during cooking, until the meat is tender (it falls apart when forked). Alternative: If cooking in a slow cooker, cover and cook on low heat 5-6 hours. In the pressure cooker, cook for 45 minutes on high pressure.
• Remove pork from the braising liquid.

For the tacos

• Heat 1/2 tbsp olive oil in a skillet over high heat. Add the shredded meat to the pan. Allow it to brown for at least 1 minute untouched. Flip the meat over and brown an additional 1 minute. Remove from heat.
• Warm the corn tortillas according to the package.
• Place an ample amount of carnitas in the center of each tortilla.
• Sprinkle each taco with onions, cilantro, and jalapeno slices, to taste.