1 (5-pound) boneless pork shoulder roast (Boston butt), extra fat trimmed off
1 (12-oz.) bottle of beer (I used Modelo Negro, or use chicken stock if making this gluten-free)
2 chipotles in adobo sauce
1 fresh pineapple, peeled and cored, then roughly chopped
1/2 cup chopped red onion
3 tablespoons chili powder (not cayenne)
2 tablespoons fresh lime juice
2 tablespoons white vinegar
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
corn tortillas, for serving
optional toppings: crumbled goat cheese (cotija or queso fresco works) , (extra) diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado, thinly-sliced radishes