Place first 7 ingredients in crock pot (yep, CROCKPOT!) and heat on low for 7-8 hours. Pork should be falling apart as you touch it, so shredding should be a breeze. Salt and pepper to taste and let simmer on warm while you prep the toppings.
Everything else requires pretty much no actual "cooking", but is crucial to the flavors of the taco.
The avocado cream is just heavenly, and so simple! In a food processor, combine the avocados, sour cream, juice from 1/2 of the lime (I used the other half of the lime juice to add a little zing to the pork, but that's optional), and cilantro. Process on low for about 30 seconds and voila... avocado cream.
All of the other toppings should be self explanatory and you could even improvise and put whatever you'd like on there!