1 can salsa (we like to use Olivino Hatch Tomatillo Salsa)
Add pork butt, onion, garlic cloves, jalapenos, chili powder, cumin, oregano, bay leaves, salt and pepper to stock pot or slow cooker. Cover meat with beer and bring stock pot to low boil for 4-5 hours or set on slow cooker to high for 8 hours or until pork is tender.
Remove meat from pot or slow cooker and shred; remove visible fat, or don't...your choice!
Heat oil in pan over medium heat. Add pork and brown on all sides in batches to desired crispy deliciousness level.
Serve on warm Olivino Corn Tortillaand top with salsa, diced, onion, and cilantro along with 1 thick lime wedge for squeezing per taco