Add the carnitas to a slow cooker with the orange juice. Cover and cook on low for 8 hours.

Remove the lid from the slow cooker and shred the pork.

Place the pork on a large rimmed baking sheet and spread out. Broil for 3 minutes or until crisp on the edges.

Add the tortilla chips to a lightly greased 10 inch skillet. Cook over medium heat until crumbs are starting to brown, about 3 minutes.

Crack the eggs into a small bowl and whisk well. Pour eggs over the chips and stir to coat the chips. Cook 2 minutes, stirring constantly.

Add 2 cups of cooked carnitas to the pan and stir well.

Add the enchilada sauce and stir well.

Stir in the cheese until melted.

Serve with fresh cilantro.