Place pork into the bottom of a crock pot (I used a 6-quart) then add seasonings, lime juice, orange juice, and garlic. Lift up each piece to make sure juice runs under it then cover and cook on low for 5-6 hours, or until the meat shreds easily. Remove meat then shred, measure out 2 cups and set aside. Refrigerate or freeze leftover pork for another dish/day.

Meanwhile preheat oven to 400 degrees then stack tortillas and cut into quarters with a sharp knife. Place wedges onto two baking sheets then spray tops with nonstick spray and then season with salt. Bake, rotating pans halfway through, for 8-10 minutes or until golden brown around the edges. Chips will crisp as they cool. (Can be made ahead of time – cool completely then store in an airtight container.)

Scald all but 1 Tablespoon milk in a small saucepan over medium heat then add cheese wedges one at a time, stirring and smashing with a spatula until nearly incorporated before adding the next one (cut wedges into thirds to make melting easier.) Add mustard powder then switch to a whisk and whisk vigorously until smooth. Add remaining Tablespoon milk if sauce is too thick.

Layer half the chips into the bottom of a 12″ skillet then top with half the pork, half the ham, half the chopped red onion, half the pickles, and half the cheese sauce. Repeat layers one more time then top with chopped cilantro and serve.