Beer-Braised Pulled Pork Tacos

For Pulled Pork:

1/2 tsp vegetable oil
2 lb pork shoulder roast (you can ask butcher to cut this for you)
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons apple cider vinegar
1 cup chicken broth
12 ounces beer
4 tbsp light brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 1/2 tablespoons chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 teaspoon fresh thyme, chopped

For Cabbage Slaw:

1/4 of a red cabbage, shredded
1 tablespoon apple cider vinegar
1/2 teaspoon salt

For Pico de Gallo:

vine-ripened tomatoes, seeded and chopped finely
1/4 white onion, chopped finely
1 teaspoon chopped jalapeno
2 tablespoons chopped cilantro
squeeze of fresh lime
salt to taste

For Guacamole:

3 ripe avocados (but not too ripe)
1 vine-ripened tomato, seeded and diced
1/4 of a small red or white onion, minced
1 teaspoon finely chopped serrano or jalapeño chile (start by adding 1/2 of this and testing your heat preference), you can remove the seeds if you don’t like a lot of heat
1 1/2 tablespoons chopped cilantro
2 teaspoons lime juice
1/2 teaspoon lime zest
salt to taste

 For assembly:

8 corn tortillas (from package or make your own, they’re pretty easy!)
cilantro

Source, details, tips and full instruction at: thehopelesshousewife.com