Trim excess fat from the pork shoulder and use a fork to poke holes all over the meat, helping the spice rub seep in.
Mix chili powder, cumin, and a pinch of salt in a small bowl, then massage this spice mixture evenly over all sides of the pork.
Place the seasoned pork into the crockpot, then add coarsely chopped onions and smashed garlic cloves around it.
Pour the apple cider vinegar over the pork and cover the crockpot with its lid.
Set the crockpot to low and cook for about 6 hours, until the meat is tender and easily shreds with forks, filling your kitchen with smoky, meaty aromas.
Once cooked, use two forks to shred the pork into juicy, tender strands, watching the fibers separate easily and soak up the flavorful juices.
Heat a skillet over medium heat, then add the shredded pork along with a few spoonfuls of its cooking juices, allowing it to sizzle and develop a slightly caramelized exterior.
Warm the tortillas in a dry skillet or microwave until soft and pliable, ready to be filled.
Spoon the hot, smoky pork into each tortilla, then top with your favorite toppings like cilantro, pickled onions, or a squeeze of lime for added freshness.
Serve the tacos immediately, enjoying the tender pork with a spectrum of flavorful toppings for a satisfying meal.
