Preheat oven to 325 degrees F.

Remove fatty layer from pork shoulder (if applicable) and season with salt and pepper, to taste. Add cumin, red pepper flakes, smoked paprika, onion powder, parsley, chili powder, and oregano to a small bowl and whisk together until combined. Coat pork with seasonings and add to z large ziploc bag.

Squeeze oranges and lime juice into ziploc bag and add diced garlic cloves. Allow pork to marinate in the refrigerator for 30 minutes to an hour.

Coat the bottom of an oven safe dutch oven in olive oil. Heat oil on high. Remove pork from ziploc bag and sear on both sides, about 4-5 minutes per side. Add chipotle peppers in adobo sauce and crushed tomatoes. Season with additional salt.

Braise in the oven for 3 ½-4 hours, until pork is fork tender. Keep oven on.

On a large plate, add tortilla chips/nachos as the first layer. Sprinkle cheese and add the pulled pork. Add more tortilla chips on top and then another layer of cheese and pulled pork. Add to the oven for about 5 minutes so that the cheese can melt.

Top with salsa, avocado, sour cream and cilantro - and any toppings you'd like to add! Squeeze lime juice on top and eat up!