Add all ingredients to your slow cooker in the order they’re listed.  Cover with tight fitting lid and cook on HIGH 6 hours or LOW for 8.  In my experience, 4 hours isn’t enough time.

When the meat is fork tender, remove it from the slow cooker.  Place the meat in a dish and begin shredding it with two forks.  Once it’s shredded, place it back in the slow cooker to keep warm until you’re ready to serve.  Alternatively, you can just spoon the broth over the meat until you achieve your desired amount of liquid to meat ratio.  Either way is fine and either way will give you delicious results. 

Now you’re ready to serve it up.  I recommend using tongs to grab the shredded meat out.  Although you want to allow the meat to sit in the juice to prevent drying out, you don’t necessarily want all that juice making your tortilla soggy.  Use the tongs to add a generous amount of meat to your tortilla and then move on to adding some additional toppings or eat it as is. 

I recommend keeping the toppings somewhat simple.  Add a few ingredients that highlight the meat while still allowing it to be the star.  I serve it with pickled onions, chopped radishes and cilantro leaves.  It gives it an awesome balance of flavor and texture, which I personally enjoy!