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1
Place the pork in a large shallow bowl and pour the orange and lime juice over it, then turn the pork to coat.
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2
In a small bowl, mix the salt, cumin, coriander, brown sugar, black pepper and garlic.
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3
Discard excess juice from the bowl containing the pork, then rub the pork all over with the spice mixture.
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4
Cover with plastic wrap and refrigerate until ready to cook, or overnight.
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5
Heat oven to 300.
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6
Remove pork from refrigerator, discard any juices and place in the bottom of a roasting pan.
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7
Cook for 5 to 7 hours, or until pork yields easily to the tines of a fork.
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8
Allow meat to rest for up to an hour.
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9
When ready to serve, put pork on a cutting board, reserving the pan juices and fat.
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10
Using two forks, shred the meat off the bone, chopping it up if desired.
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11
Place in a large bowl and moisten with some of the reserved pan juices.
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12
Dice as much of the skin as you desire and add it to the meat, mixing to combine.
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13
Cover and keep in a warm oven until ready to use.
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14
To assemble the nachos, mix the lime zest and remaining juice into the sour cream in a small bowl, then refrigerate until needed.
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15
On a large platter, spread half the tortilla chips and cover with a layer of about half the meat.
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16
Sprinkle with half the sliced radishes and a third of the grated cheese.
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17
Repeat with another layer of chips, meat, radishes and cheese, then top with the sour cream, scallions, cilantro leaves and any remaining cheese.
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18
Serve with hot sauce.
