Pork Carnitas

I had these at a restaurant

and boy were they good!!!                                                                                                   

3 1/2 to 4 lb. pork butt, cut into large chunks (1 inch)
2 cloves garlic, minced
1/4 cup red wine
2 cups fresh orange juice
1 1/2 tsp. salt
1/2 tsp. chili powder
small hand full of chopped fresh cilantro
1 bay leaf
1 cup milk
1/4 cup coke

Directions:


Cut pork into large chunks (remove some of the fat) and place in a large frying pan or stock pot. Add the garlic, wine, orange juice, salt, chili powder, cilantro, and bay leaf. Add water if needed to cover most of the pork.
Stir ingredients and place on high heat. Once it boils, reduce the heat to low, partially cover and simmer for 2 to 2 1/2 hours.You want the pork to be very tender and easy to break apart.
Keep an eye open so the liquid doesn't boil completely away. Add more water if needed.
Add the milk and continue to simmer(without the lid) for 20 minutes or until the liquid cooks down to half. Add the coke and bring to a boil again, then lower heat to simmer and cook an additional 15 minutes.
Remove the bay leaf and spoon the pork into a roasting pan. Shred the pork with a couple of forks and spread the meat out in a thin layer. Set the gravy aside and keep warm.
Bake at 425 degrees for 15 to 20 until the meat browns and becomes crispy. You can pour the sauce back over the carnitas or use as a gravy.
Make sure you warm some tortillas.