Start with the pork - toast the spices and grind them up, then add everything to a big casserole. Bring up to a simmer and pop the lid on and leave to bubble away for a few hours. Take the lid away when the pork is nearly soft and let it all reduce - the aim is to gently fry the pork in its own fat. Shred the meat into sizeable tasty chunks. When ready to serve, pop under a grill to get those nice crispy bits.
Meanwhile, blitz all the crema ingredients together and place in a squeezy bottle/piping bag.
Mix all the pico de gallo ingredients together.
Sprinkle cheese on the hot chips, cover with carnitas, pico de gallo and the crema. Serve immediately.