• Gather all ingredients before starting recipe.
• Pre heat oven to 325°F.
• Peel and slice onion.
• Remove seeds and ribs from Pablano peppers and slice peppers into 1" rings.
• Zest and juice 1 large orange.
• Heat oil in a large skillet over medium high heat, add cubed pork, season well with kosher salt and black pepper, and sear in batches.
  
• Remove pork and set aside. Add onion and pepper to skillet and stir to combine. Sauté until softened, about 3-4 minutes.
  
• Add oregano, cumin, chili powder and garlic and continue to stir until the garlic becomes fragrant, about 1 minute.
  
• Add orange zest, juice and chicken stock then return the pork and any juices from the plate to the pan. Stir to combine. Bring to a fast simmer, then reduce heat to medium low, cover with a lid or cover tightly with aluminum foil.
  
• Place covered pan in a 325 °F pre heated oven and braise for 1.5 to 2 hours or until the meat can be shredded with a fork.
  
• Move the meat to a baking sheet, reserving juices, and shred the meat with a fork.
  
• For Qeuso sauce, cube Monteray Jack cheese and add cheese and canned tomato and chili to a small sauce pan and heat on medium low heat. Stir occasionally to combine cheese with the tomatoes.
• Pre heat the broiler and place the shredded pork under the broiler for a few minutes, make sure that you keep and eye on the meat so that it does not burn.

Serving

• Serve in a flour tortilla, or place a generous amount in a burger bun. Top with Queso sauce, peach salsa and cilantro, or sliced pickled peppers.