• Add the cubed pork, spices and beer to the crockpot. Slice limes and orange in half and juice directly into crockpot, and throw in the fruit once juiced. Add whole garlic cloves and sliced onions. Stir all ingredient to combine, and cook on low for 8 hours, or until the pork shreds easily when pressed with a fork.

  2. Using tongs, transfer the meat to a cutting board and shred with 2 forks. Discard the citrus and bay leaves, and transfer the remaining juices to a bowl or liquid measuring cup. Discard any large pieces of fat as you shred the pork.

  3. Heat a tbs canola oil in a large frying pan over medium high heat and add the shredded pork, working in 2 batches as to not crowd the pork for even browning. Heat the pork in the pan for 2-3 minutes, and slowly add the pork juices, just enough to moisten the pan. Press the pork down and fry until the pork begins to crisp around the edges (about 3-5 minutes. Flip the pork and add the juices again. Cook for an additional 2-3 minutes, and continue until all pork is crisped/browned. Add in ¼ cup of remaining juices and serve. (alternatively, you could also lay the shredded pork out on a rimmed baking sheet with about 1 cup of the juices and broil 3-5 minutes, until top is crisp)

Taco Assembly

• Serve the tacos with finely chopped scallion, crumbled Queso Fresco, cilantro leaves and fresh squeezed lime on charred corn tortillas.

To char the tortillas

• Heat a gas stove burner on medium high and place corn tortilla directly on the burner. Watch carefully and flip with tongs once the tortilla begins to brown/bubble (this will be FAST). Once both sides are charred, remove to a serving platter and repeat with remaining tortillas.