4 lb. pork shoulder
12 oz. lager beer (I used Yuengling, Budweiser would also be a good choice)
4 garlic cloves, minced
3 tsp. kosher salt
1 can black beans, drained and rinsed
1 red pepper, peeled, seeded and diced
1 yellow pepper, peeled, seeded and diced
1 c. grape tomatoes, halved
1 c. shredded sharp cheddar cheese
2 avocados, peeled, seeded, and diced
2 c. shredded lettuce
Combine pork, beer, 1 c. water, garlic, and salt in a slow cooker and cook on high for 4 hours or low for 8 hours. Remove meat to a cutting board and shred, separating the meat from the fat. Throw the fat away and put the meat in a large saucepan. Pour the liquid from the crock pot into a gravy separator and pour the broth into the pan with the pork and discard any fat on top. Boil on high until all the liquid has evaporated, about 20 minutes.
Preheat oven broiler.
On a baking sheet, arrange corn tortillas. Top each with pork, black beans, red and yellow peppers, tomatoes, and cheddar. Place under the broiler for a few minutes until the cheese has melted. Remove from oven and top with avocado, lettuce, and hot sauce to taste.