Season pork shoulder on all sides with salt & coarse ground black pepper and place into crockpot. 

In a mixing bowl, combine all dry spices and use a fork/spoon to combine.

Add the beer, cola, chicken stock, peppers, onions, garlic, potatoes, & cilantro and whisk together until well blended. 

Pour mixture over the pork and turn heat to the "high" setting

Leave crockpot on high for the first 4 hours and for the remaining 3-4 hours, turn heat down to the "low" setting until fork tender. 

Remove any excess fat, skin, and bone (which should slide off easily) and remove the pork to shred. Strain out the vegetables and reserve the remaining cooking liquid. 

Add shredded pork into a serving dish and pour over some of the cooking liquid to enhance flavor and keep moist.

CORN TORTILLAS 

Warm store-bought yellow Corn Tortillas through by dipping them in water and laying them onto a non-stick pan over high heat for about 45 seconds or so until they release and begin to char. Layer tortillas onto a kitchen towel, wrapping the towel around them to steam as you go. 

Line taco shells with shredded pork and top off with pickled red onion, pico de gallo, queso blanco, fresh cilantro, and sliced jalapenos. Enjoy!