Since I will never own a food truck, here is how I make it.
I inject a pork shoulder with a mixture of orange juice, cinnamon, and cumin then rub it with paprika, cumin, cayenne pepper, garlic powder, black pepper, salt and brown sugar before smoking it for roughly 5 hours. Then it goes into a foil pan with some orange juice, cinnamon, and cumin until it hits roughly 203 degrees. Then I let it let rest for a full hour before pulling it. After I pull it I let it rest a second time to soak up more juice.
I throw the jalapenos in the smoker until the skins almost peels off. Then I pull them off and toss 'em in a paper bag for a bit before removing the skin completely and chopping them up.
The elote is just store bought frozen "steam" bags of sweet corn. Once hot I put in a bowl and mix in some butter, mayo, chopped fresh cilantro, paprika, and cotija cheese.
Finally I take and fill a foil pan with tortilla chips, top with the pulled "carnitas" pork, sprinkle the top with the corn "elote" mixture, top that with smoked jalapeno pieces, sprinkle it with "chihuahua" cheese - which is a white easy melting cheese - top that with diced white onion, then throw it in the over until the cheese is melted. I then drizzle the top with green salsa and crema.