Dry off carnitas and sear in canola oil. If unseasoned, sprinkle with kosher salt and seasonings, if desired. Brown on all sides in pan. Add carnitas to slow cooker with onion, jalapeño and broth. Cook on low for 6-8 hours or on high for 3-4 hours.
Shred carnitas with a fork and fold in any additional onions and jalapeños. Add carnitas and toppings into Chi-Chi’s Foldables and fold corners to seal. Place seam side down in a frying pan with some additional canola oil or butter. Fry on all sides, including corners, until golden and cheese has melted inside.