Make the carnitas: Preheat oven to 350 degrees F. Season your pork with salt, pepper, garlic, bay leaves, oregano, and juice of 1 orange. Bake pork at 350 degrees F for 1 hour and 15 minutes. Set aside.
Make the salsa verde: Add the tomatillos, jalapeños, cilantro, and onion into the blender. Pulse until the mixture is smooth.Over high heat add 2 tablespoons of olive oil to your cast iron skillet. Add in salsa verde; season with salt and pepper. Mix until blended. Once the salsa verde has come to a boil, reduce to a simmer and let thicken for 15 minutes.
Assemble chilaquiles: Add about 1 cup of vegetable oil into a sauce pot and let it heat until it reaches 350 degrees F. Cut the tortillas into 8 equal triangles. Add 5-7 tortilla triangles to the oil at a time. Cook for 30 seconds on each side until the tortillas are lightly browned and crisp. Remove from oil with a slotted spoon, place on a napkin to drain the excess oil. Season with salt, to taste. Repeat until all of the tortillas are fried.
Add tortillas to the salsa verde and lightly toss so all of the tortillas can get coated. Top the tortilla chips with the Monetary jack cheese. Bake at 350 degrees for 10 minutes until the cheese is melted. Top with carnitas, feta, avocado, cilantro, and diced onions. Serve with lime wedges.