Scrub thoroughly with water and vinegar. Throw it in the crockpot and add some peeled garlic cloves, or sliced fresh onions, and/or chiles, cumin, black peppercorns, bay leaf…. whatever tastes you like and whatever is on hand.
Turn it on medium or high and let it roast for 6-8 hours or overnight. You can’t break it by cooking it overlong.
When it is ready, remove it from the crockpot and allow it to cool.
It will be so tender that it will probably fall apart when you try to remove it. The skin will just peel off smoothly.
Shred the meat with your fingers.
Serve with warm corn tortillas so eveyone can make their own tacos.
Salt the meat in the tortilla to taste, and have halved key/mexican limes available to squeeze over, and a mixture of minced fresh onion and cilantro.
Also serve with your favorite salsa picante and jalapeños en escabeche on the side.