In a small bowl, whisk together the salt, black pepper, oregano, ground cumin, and ground clove.
Sprinkle the spice mixture evenly over the pork shoulder butt roast chunks, making sure to coat all sides.
Rub the inside walls and bottom of the crockpot with the lard or bacon grease.
Place the seasoned pork chunks into the greased crockpot.
Add the garlic cloves, half of the onion, and the bay leaves into the crockpot with the pork.
Squeeze the juice from the orange over the meat, drop the squeezed peels into the pot, and pour in the Mexican coke.
Cover the crockpot and cook for 6 hours and 45 minutes until the pork is tender and beautifully browned.
Remove the cooked carnitas from the crockpot, shred the meat, and serve hot in tacos or as desired.
Cook it hands-free.
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