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Serves 6 to 8
Place the pork in a medium bowl. In a separate bowl, combine the brown sugar, cumin, coriander, garlic salt, smoked paprika, and oregano to make a rub. Add the spice mixture to the pork and massage it into the meat with your hands until the dry mix adheres to the pork. Place the pork in a large plastic freezer bag and add the soy sauce and vinegar. Set the pork in the refrigerator to marinate overnight.
Scatter the onions over the bottom of the slow cooker, and then add the pork and marinade. Cook on low heat for 8 to 10 hours, until the meat shreds easily.
Remove the meat from the slow cooker and pull it apart with two forks. Baste the shredded meat with the liquid remaining in the slow cooker to keep it moist. Spoon the shredded pork into the corn tortillas, add your choice of fixins, and devour!