Preheat oven to 450 degrees F. For dough, in a medium bowl combine masa harina, baking powder, and salt. In a small saucepan heat broth until warm; add the 2 tablespoons oil. Stir broth mixture into masa harina mixture. (If necessary, add enough additional broth to make dough cling together.)
Divide dough into nine portions. On a lightly floured surface, roll each portion into a thin oval shape about 4 inches long and 2-1/2 to 3 inches wide, building up edges slightly. (As you work, keep dough portions and ovals covered with damp paper towels to prevent them from drying out.)
In an extra-large skillet heat 1/4 inch of oil over medium heat until hot. Using a wide spatula, carefully add two or three of the shaped dough portions at a time to hot oil; cook for 6 minutes or until browned and crisp, turning once. Drain on paper towels.
Arrange fried huaraches on a very large baking sheet. Spread each with a thin layer of refried beans and a thin layer of enchilada sauce. Sprinkle shredded Carnitas and Cotija cheese on top. Bake for 5 minutes or until heated through. Top with cabbage, avocado, tomato, and crema.
Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard over medium-high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of the meat to Dutch oven.
Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl.