For the Carnitas:

1. Pat the pork pieces dry and place them in a slow cooker.
2. Sprinkle the salt and spices over the pork, turning them to evenly coat.
3. Pour in salsa, cover the slow cooker, and cook on HIGH for 3 hours or until the pork is easily shredded with a fork.
4. Remove the pork from the slow cooker and shred with two forks. If your slow cooker has a simmer setting, turn it on to that (if not, transfer the liquid from cooking the pork to a small saucepan and set it over medium heat). Bring the liquid to a simmer and then stir in the cornstarch slurry. Cook for a few minutes until the mixture is thickened and glossy. Toss the pork in the thickened pan juices.

For the Avocado Crema:

1. Place all the ingredients in a food processor and run the machine until the mixture is creamy and smooth – you may have to pause to scrape down the sides of the bowl a couple of times.
2. Season, to taste, with salt and pepper.
3. Transfer to an airtight container and refrigerate until you are ready to use.

For the Flatbreads:

1. Preheat the oven to 400°F and line a large baking sheet with parchment or foil.
2. Arrange the flatbreads on the baking sheet and then top each with roughly 1 cup of the carnitas and the grated cheese.
3. Transfer the flatbreads to the oven and bake for 10-15 minutes or until the flatbreads are crisp around the edges and the cheese is melted and gooey.

To Serve:

You can garnish the flatbreads however you prefer. This is how we do ours: a few dollops of the avocado crema, shredded lettuce, chopped red onion and scallions, a few cherry tomatoes, and a healthy squeeze of lime juice. Season the toppings with a little salt and pepper, too. Make these yours and customize the toppings however you like!