Mix together pork sauce, and put roast in crockpot with sauce over top. Cook on low 8-10 hours, and shred.

Cut and chop ingredients for pico, mix with lime juice and a pinch of salt. Refrigerate to allow flavors to blend

Heat a griddle to 300 degrees, and put corn tortillas on top, top with cheese, and pork. Let cook until outsides crisp up. You can use cooking oil or butter on outside of shell to crisp up faster if desired.

Serve with fresh pico, sour cream, avocados, and other favorite toppings!