Slice the pork into 2 inch chunks. Season lightly with salt and pepper. Set aside.

Heat the pork fat to medium heat in a medium heavy pot. After about 5 minutes, add the seasoned pork. Cook for 5-6 minutes or until pork is lightly browned.

Add in the coke, canela, bay leaves and thyme. The carnitas will cook for the next 90 minutes to 2 hours and a steady boil. Skim the top as needed as it cooks.

At about the 2 hour mark, the carnitas will be this nice caramelized color and should pull apart easily with a fork. Drain onto paper towels. For a crispy carnita, transfer carnitas to a nonstick pan with no oil. Heat on high and toss carnitas as needed. Serve right away.