1. Remove pork from the packaging and rinse with cool water. Pat dry with a paper towel. If the meat contains the fat cap (firm white fatty layer), see note below on removal.
2. Combine paprika, cumin, salt, and pepper (to taste) in a small bowl and mix. Rub pork all over with dry rub. Place in a slow cooker and pour pineapple juice and optional beer over the pork. Add in chopped onion and garlic. Cover and cook on low heat setting for 6-8 hours, or high heat setting for 5-6 hours (until the meat easily pulls apart/shreds with two forks). Shoot for an internal temp of 200 °F.
3. Shred the pork using two forks. You can remove the whole roast from the slow cooker and shred on a platter, or shred right in the slow cooker. Shredding in the slow cooker allows the meat to soak up some of the juices. Either way, do not discard the juices yet.

Broiling/crisping the pork

1. Arguably the most important step. Use a slotted spoon to remove the pulled pork from the slow cooker. Place on a foil-lined 11X17 baking sheet or in a cast-iron skillet and drizzle with little extra juice from the slow cooker. Broil on high for 3-5 minutes until the meat starts to brown/crisp. This lends a little caramelization and crispy texture.
2. Serve warm with toasted corn tortillas, lime wedges, diced onions, hot sauce, and creamy lime sauce.

Creamy Lime Sauce

1. Combine all ingredients in a small bowl. Stir until smooth and slightly runny. Add more water if too thick. This can be made ahead of time and stored in the fridge.