Stir the Chili Powder (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon), Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch) together in a small bowl.
Get out the Pork Shoulder (8 pound) and rub that mixture all over it.
Then heat the Olive Oil (1 dash) in a large Dutch oven over medium high heat. Brown the pork shoulder for about 2 minutes on each side to bring out the flavors of the spice rub.
Pour in the juice of the Lime (3), Tequila (1/2 cup), Chicken Stock (2 cup), Fresh Cilantro (1/4 cup), and Onion (1).
Let it come to low boil, then cover the pot with its lid. Reduce the heat to a simmer and let it go low and slow for 6 hours.
When it is done, remove the pork shoulder from the pot onto a large cutting board. Use two forks to shred the meat off of the bone and fat back. Transfer it to a bowl and pour a cup of the cooking liquid on the shredded pork. Mix it together.
Then assemble the sandwiches. Toast the Whole Grain Hamburger Bun (10) then pile on the pork, a couple of slices of Avocado (to taste), and a couple of spoonfuls of Salsa (to taste). Enjoy!