Place the pork roast in the slow cooker along with all the ingredients except for the chorizo. Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps. Add the chorizo to the slow-cooker. Stir the slow-cooker ingredients to combine and ladle some of the sauce on top of the pork roast. Set the the slow-cooker on the low setting and cook for 8 hours or until the majority of the liquid has evaporated and you're left with a thick sauce.
Remove the pork roast and set on a plate. Using two forks, shred the pork. Place the shredded pork in a large bowl. Add the sauce from the slow cooker and stir to thoroughly combine.
Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/tinga-poblana-pulled-pork-tacos/