Carnitas

1. Pat the pork dry then season all sides with Fully Loaded/Seasoning Salt.
2. In a very large, heavy pot, drizzle olive oil. Once hot, add seasoned pork and brown on all sides for just a few minutes. Then add in the butter, onions, jalapeños, garlic, oranges, allow to cook a few minutes.
3. Next, add in the liquid (water and cola), add oregano and 1 tsp salt. Stir and bring to a boil for 10 min.
4. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has almost completely evaporated, this will take at least 2 hours. You should have only about 1 or 2 cups of liquid remaining. Discard the orange pieces and bay leaves. Note: If the liquid hasn’t evaporated after 2 hours, transfer the pork pieces to a foil-lined baking sheet and let the liquid continue to bubble away, stirring often, until it has become thick.
5. Turn your oven on broil. Shred the pork and spoon over the reduced cooking liquid. Place under broiler and brown the pork, about 10 minutes or until the tops have become brown and crispy. 

Cilantro Jalapeno Lime Crema

1. Combine jalapenos, cilantro, sour cream, garlic, lime juice and salt in the bowl of a food processor.
   With the motor running, add olive oil and vinegar in a slow stream until emulsified.

Pizza

1. Preheat oven to 450F.
2. Follow directions on the bag to stretch the pizza dough to roughly 12″ and place on a pizza flat baking tray or mesh pizza tray. 
3. Spread a little crema on the raw dough then sprinkle on the mozzarella cheese. Next, pile on the carnitas and bake about 15 minutes.
4. Remove from oven and liberally drizzle on the cilantro crema, top with sliced tomatoes, chopped cilantro and avocado.
5. Eat immediately and enjoy the labor of love you just created!