sour creamshredded Chihuahua cheese, queso fresco, cilantro and green onions for garnish
Pork: In a small bowl mix together the salt, cumin, chili powder, onion powder, garlic powder, oregano and pepper flakes until combined and then season the pork on all sides with it.
Heat the olive oil in a large sauté pan over medium-high heat and add in the pork, onions, oranges and garlic and cook the pork on all sides until it is golden brown.
Once browned, transfer everything in the pan to a slow cooker and cook on high for 5 hours or until is shreds apart with ease. Keep warm.
Pico: Mix together all ingredients in a medium size bowl until combined. Chill before serving.
To Plate: Place down the chips and garnish with cheese. Heat under the broiler on high heat until the cheese is melted and lightly browned. Next, top off with pork, pico de gallo, rice, beans, pineapple, onions and garnishes. Serve!