Mix the masa, salt and water together into a smooth consistency for about 3 to 5 minutes. If working in large amounts cover bowl with a damp towel to keep from drying out.Take a piece of the dough and roll into a firm ball. Use a tortilla press to flatten balls into small discs 4-5 inches wide. I didn’t have a tortilla press so I placed the masa ball in between two pieces of saran wrap and applied pressure with a cutting board.

Heat up a comal or griddle and place masa patties on griddle for about 1 minute, turn and cook for about 45 seconds.

Remove from griddle and let stand for a minute so they cool off enough for you to work with the masa, which should still be soft and malleable.

Using your fingers form the edges up like a tart shell.

Heat up enough canola oil to cover the sopes.

Place sopes in oil and fry until crispy and golden brown.

Cut the pork shoulder into roughly baseball-sized chunks.

Combine the garlic, cumin and salt and rub over the pork chunks.

Place the pork chunks in a slow cooker with the cherry coca-cola.

Add the juice of the 3 oranges along with the orange peels.

Cover, and cook on low heat for 8-10 hours.

Heat the oil in a large skillet. Remove the carnitas from the crockpot, and fry for one or two minutes r until they are browned on the outside. If you don't want to fry them you can also break the meat into smaller using a fork, spread the carnitas on a baking sheet, place on the oven and broil 5-10 or minutes until crisp on top.

Loosely shred the meat using a fork.

Fill the sopes with the carnitas,

Top with chopped avocado, crumbled queso fresco and cilantro.

Serve warm.