After a long day at work, the beach or on the river, coming home to the wonderful smells of the pork taco meat is relaxing in itself. Knowing that I had all of the components for tacos cut up and in the fridge waiting since the night before, all I had to do is make the guacamole and set everything out for service.
*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. when working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
**To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.
Sprinkle meat on all sides with chili powder, salt, and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat easily shreds with a fork. Turn off slow cooker.
Transfer meat to large cutting board or work surface; cool slightly. Chop cilantro.
Transfer cooking liquid to medium saucepan. Skim off and discard fat. Add chopped cilantro. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.
Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat, stirring to coat.
Serve meat in warm tortillas. If desired, add accompaniments.
Slice onion in rings. Julianne bell peppers. Heat oil on medium-high heat in a skillet. Cook onions and peppers until onions are transparent. Serve with tacos.
Accompaniments include cheese, fresh avocado, sour cream and any other toppings.