Rub the pork roast with the paprika, cumin, salt and pepper. You can do this several hours ahead of time to allow the spices to season the meat, but you don’t have to. Place the meat in your crock pot (I use a 6-quart crock pot) with the chopped onion and beer and lime juice.

Put crock on the lowest setting and crock it for 8 hours. When the meat is ready, it should shred very easily with a fork and should fall right off the bone.

Remove the roast from the crock pot and shred the meat. If you’d like, use the fat drippings that are still in the crock pot to fry up the shredded meat in a skillet to give it a nice crispy crust. This is not a necessary step, but will definitely give more flavor and texture to the meat.

Put your oven on the broil setting and place the jalapenos on the top oven rack to roast for 5 to 8 minutes, until skin is brown and charred. Remove from the oven, allow to cool, discard the stems and the insides.

Place the dried chilies in hot water for 5 minutes until they’re soft. Remove the stems, but keep all the seeds inside and squeeze any water out that has pooled inside of them.

Place all ingredients (including jalapeños and chilies) into a blender and blend to desired “chunkiness”. I let mine go until it’s pretty well emulsified.

Place salsa in an airtight container in the refrigerator for up to one week.

Prepare the tacos with heaping portions of carnitas, red chili salsa, chopped onion and cilantro.