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In a large pot, heat the vegetable oil over medium-high heat. Season the pork with salt, pepper, cumin, oregano, and chili powder. Sear the pork chunks until browned on all sides.
Add the quartered onion, minced garlic, bay leaf, and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2-3 hours, or until the pork is tender and shreds easily.
Once cooked, shred the pork and set aside.
Prepare the Cheese Crust:
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the mozzarella, Monterey Jack, and Parmesan cheese. Mix well.
Assemble the Dish:
Line a baking dish with parchment paper or lightly grease it.
Spread a layer of the cheese mixture evenly on the bottom of the dish.
Add a layer of the shredded carnitas on top of the cheese.
Add another layer of the cheese mixture on top of the carnitas, ensuring it covers the pork completely.
Bake:
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly, and the top is golden brown.
Serve:
Let it cool for a few minutes before slicing. Serve with warm tortillas, salsa, and your favorite toppings!
Enjoy! 
This cheesy delight is perfect for a hearty meal and is sure to impress your family and friends!
