2 cups (470 ml) chicken broth
1 cup (235 ml) tequila
1/4 cup (60 ml) lime juice (about 2 limes)
3 garlic cloves, grated
3 tablespoons (22 g) Arriba! Seasoning
1 (3-pound/11/2 kg) boneless pork shoulder roast
8 corn tortillas
1 jalapeño, seeded and diced
1/2 red onion, finely chopped
Easy Guacamole
4 ounces (115 g) crumbled queso fresco
1/4 cup (4 g) chopped fresh cilantro
1 lime, cut into wedges

In a slow cooker, combine the chicken broth, tequila, lime juice, garlic, and seasoning. Add the pork shoulder and turn to cover it with the mixture. Cover and cook on high for 5 to 6 hours, until you can easily separate the pork with a fork. Transfer the pork to a cutting board, shred the meat with two forks, and return it to the slow cooker.

To assemble the tacos, place some pork on each tortilla and top with jalapeño, onion, guacamole, queso fresco, and cilantro. Serve with lime wedges.

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