Directions

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Step 1: Cut up the pork shoulder into 2-3 inch pieces.

Step 2: Add the lard to large pot and set to medium high heat.

Step 3: Once the lard is melted, in batches sear the pork shoulder pieces all over, 4-5 minutes total until browned on all sides. Continue with all pork pieces until all have been browned.

Step 4: To a large oven safe baking dish, place the browned pork pieces.

Step 5: To a measuring cup, add the Modelo, Cola, orange and lime juice and mix to combine.

Step 6: Pour this mixture into the pan with the pork, pour in the remaining melted lard, season with the salt and pepper and mix to fully combine.

Step 7: Cut the onion in quarters, cut the head of onion in half crosswise and scatter around the pork along with the bay leaves.

Step 8: Place in a 375 degree oven and cook for 2 hours, flipping the pork pieces halfway through to ensure browning all over.

Step 9: Remove from the oven and let cool for 30 minutes.

Step 10: Shred up the carnitas into smaller pieces and pour in 1 cup of the juices from the pan and mix to combine.

Step 11: Heat up the canned nacho cheese in a pan on medium low heat. Mix in the diced pickled jalapeños and cook until warmed all the way through.

Step 12: Assemble the nachos by layering tortilla chips with refried beans, nacho cheese, a layer of carnitas then another layer of tortilla chips, refried beans and cheese. Top them off with more carnitas, Mexican crema, pico de gallo and guacamole.