Braised Pork Tacos

INGREDIENTS

• 1 (12-ounce) bottle Mexican beer
• 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
• 2 small red onions, thinly sliced
• 2 red chiles, thinly sliced
• 1 1/2 cups white wine vinegar or white balsamic vinegar
• 2 tablespoons vegetable oil
• 4 oranges, juiced about 2 cups
• 1/4 head red cabbage, shredded
• Salt and freshly ground black pepper
• 2 limes, juiced
• 2 cups chicken stock
• 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
• 1/2 cup sugar
• 4 bay leaves
• 2 tablespoons extra-virgin olive oil
• 4 large cloves garlic, crushed
• 1 1/2 teaspoons chopped oregano leaves, half a palmful
• 2 onions, cut into wedges, root end attached
• 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
• 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
• 1 (4 to 5 pound) boneless pork shoulder