Squeeze the orange juice all over the pork, then slice the peel in 2-3 pieces and push them into the pork. Refrigerate at least 2 hours and as long as 24 hours.

When ready to prepare the salad, heat a large cast iron or non-stick skillet on high heat. Add 2 tablespoons of oil to coat the bottom, then remove the orange peels and place the shredded pork into the pan. Don't stir! Leave the pork to crisp on the bottom for about 2 minutes or until very brown and crispy.

While the pork is crisping, Arrange a layer of tortilla chips around the edge of each dinner plate.

In the center of the plate add lettuce, then top with beans and sprinkle with jalapeno's.

Sprinkle a generous portion of the shredded cheeses over the entire plate.

Check the pork. If it's brown underneath and crispy, add the spices to the pan, then turn off the heat and stir thoroughly.

Top the center portion of each plate with a large mound of the pork carnitas.

Set several slices of avocado around the edges of the dish.

Let each diner add their own sour cream and salsa toppings.