Authentic Carnitas Michoacanas

Wash the meat and the rinds under cold water. Pat them dry with kitchen paper towels and cut everything into large chunks of the same size.
Heat the lard in a large heavy pot over medium heat.
Carefully, add the meat, orange peel, bay leaves, and garlic cloves. Mix well.
Bring the lard to a gentle boil over medium heat and allow the meat to cook for 20 minutes mixing from time to time.
In a large cup or bowl mix the salt with water until well dissolved.
Set heat to low and, carefully and slowly, add the water mixture to the pot.
Mix well and allow everything to cook for 30 minutes.
After that time, add the pork rinds in batches to the pot, and use a spoon to submerge them into the hot lard.
Mix the ground piloncillo (or brown sugar) and orange juice in a small cup and pour the mixture into the pot.
Continue cooking, stirring occasionally and pressing the meat into the fat, until the carnitas are golden brown and crispy on the outside and very tender on the inside. This will take from 1 to 2 hours.
Remove the meat from the pot with a slotted spoon and place it in a large strainer over a baking sheet or tray to remove excess fat.
Allow carnitas to sit for 5-10 minutes, then transfer to a cutting board.
Chop the meat using a large chopper butcher knife or shred it using two forks.
Place the shredded pork on a large serving platter and bring it to the table along with tortillas, salsa of choice, lime wedges, and pickled chilies.