To make the PULLED PORK:

Place sliced onions in bottom of slow cooker.

Pour chicken stock over onions.

Season pork with cumin, chili powder, salt and pepper.

Place pork shoulder into slow cooker.

Sprinkle minced garlic over pork.

Cook on low for 7 hours or until pork falls apart when pulled with 2 forks.

Pull pork into small pieces.

Using a slotted spoon, transfer pulled pork and onions to a foil pan.

Broil pork in oven for 5 minutes or until edges crispy.

To make the SOPES:

Place masa harina, flour, baking powder and salt into a large bowl.

Combine and then add vegetable oil.

Add water and mix until damp.

Using your hands, form dough into a ball-you will have to knead for several minutes to form the dough.

Allow to rest for 15 minutes.

Break dough into 15 pieces.

Form dough into oval slabs with a small lip around the edges, slabs should be about 4-5 inches and 1/4 inch thick.

Cover with a towel or plastic wrap to keep the sopes from drying out.

Heat oil in dutch oven (use approximately 1 inch of oil).

Place sopes into oil, 2-3 at a time.

Fry until golden brown, flipping one time during cooking, depending on how hot your oil is, this will take anywhere from 2-4 minutes.

Remove sopes from oil and drain on a paper towel lined baking sheet.

Pile sopes with toppings, including cheese, lettuce, tomatoes, avocado, pulled pork and Cilantro Lime Sauce.

Serve and enjoy!