Directions

1. In a plastic container with a tight fitting lid, cover the chunks of pork with hot sauce, 3 tablespoons of the oil, chili powder, minced garlic 1/2 tsp of black pepper, cumin, garlic powder, Adobo, and crushed red pepper flakes.
   
2. Cover tightly and refrigerate 6 hours to overnight. Shake the pork around every couple of hours to distribute the spices.
   
3. In a large cast iron skillet, heat the remaining 3 tablespoons of oil to medium high. Add the marinated pork, and sear until brown on all sides.
   
4. Place the onion in bottom of a slow cooker. Put the seared pork on top. Deglaze the skillet with the beer, scraping the bottom of the pan to get all of the brown bits. Pour the beer "gravy" over the top of the pork and onions.
   
5. Cover and cook on low for 2-3 hours until the pork is tender and pulls apart easily. Do not over cook.
   
6. Cool the pork, shred with a fork. Serve with warm tortillas and your favorite toppings. See instructions for Sweet Cilantro Cabbage.
   
7. In a large bowl, whisk together mayo, sugar, vinegar and water. Add seasonings and cilantro. Stir. Add cabbage and bell peppers, toss to coat well.