• To make the pork in the Instant Pot, cut pork into big chunks, about 3 inch cubes.  Add to the instant pot with the remaining ingredients.  Close the valve and manually set the time for 45 minutes. Once the time is up, let it naturally release for 10 minutes before opening the valve.  Shred the meat.
  4-5 pound pork shoulder, 6 cloves garlic, 2 limes, 1 lemon, 1 cup chicken broth, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper
• To make pork in the Crockpot. Add all of the ingredients to the slow cooker and cook on low for 8-10 hours.  Once tender, shred the meat.

To make the Mexican coleslaw

• In a bowl mix together mayo, lime juice, salt, and cilantro until well blended.  Add coleslaw mix and toss until well coated.  Set in fridge until ready to use. 
  2 Tablespoons mayo, 1 lime, 2 teaspoon chopped cilantro, 1/2 teaspoon salt, 2 cups coleslaw mix

To make the Avocado Cream

• In a small food processor blend together all of the ingredients until smooth.  Cover well and place in fridge for up to 1 hour before serving.
  1 avocado, 1/3 cup sour cream, 1/2 lime, 1/4 teaspoon salt

To Assemble Tacos

• Fill corn or flour tortillas with shredded pork, top with coleslaw, and drizzle avocado cream.