Pat pork cubes dry with paper towels. Toss with kosher salt, black pepper, cumin and oregano to coat evenly. Heat vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Sear pork in batches, 2–3 minutes per side, until well-browned. Transfer seared pieces to a slow cooker or keep in the Dutch oven for braising.

Braise

To the pot or slow cooker add smashed garlic, bay leaves, orange juice, lime juice and broth. Bring to a simmer on the stovetop, then cover and transfer to a 300°F (150°C) oven for 2–2.5 hours, or cook on low in a slow cooker for 6–8 hours, until pork is extremely tender and shreds easily.

Shred and Crisp

Remove pork and shred with two forks, discarding bay leaves. Reserve 2–3 tablespoons of the braising liquid. Heat oven broiler or a heavy skillet with a tablespoon of oil. Spread shredded pork on a rimmed baking sheet, sprinkle with reserved braising liquid and broil 3–5 minutes until edges begin to crisp, or pan-fry in batches over medium-high heat until edges caramelize. Keep warm.

Chipotle Crema

Whisk together crema (or sour cream), chopped chipotle in adobo, lime juice and salt in a small bowl until smooth. Taste and adjust heat or acidity with more chipotle or lime juice as desired. Refrigerate until ready to assemble.

Quick Pico (optional)

Combine diced tomato, red onion, chopped cilantro, lime juice and salt in a small bowl. Stir and let sit for 10 minutes to meld flavors. Keep chilled until serving.

Tater Tots & Assembly

Cook Tots

Preheat oven and cook frozen tater tots according to package directions (usually 425°F/220°C for 20–25 minutes) until golden and crisp, turning once halfway. For extra crispness, bake on a preheated rimmed baking sheet in a single layer.

Top and Melt

When tots are nearly finished (about 2 minutes remaining), sprinkle shredded cheddar evenly over the tots and return to oven just long enough to melt the cheese, about 1–2 minutes.

Assemble Carn Tots

Arrange cheesy tots on a platter or individual plates. Spoon generous portions of crisped carnitas over the tots. Drizzle chipotle crema over the top. Scatter pickled jalapeños, chopped cilantro and sliced scallions across the dish. Add spoonfuls of the quick pico if using. Serve immediately with lime wedges for squeezing.