For Pork:

• 1 (7-pound) bone-in pork shoulder/Boston butt
• 2 ounces Stubb's Chipotle Butter Injectable Marinade
• 3 tablespoons Stubb's Pork Spice Rub
• 12-ounces beer (I used a pilsner)

For Avocado Crema:

• 1 large or 2 small ripe avocados
• 1/2 cup plain Greek yogurt (I used non-fat)
• 1/2 cup loosely packed cilantro
• 1/2 teaspoon freshly grated lime zest
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin

For Chipotle Crema:

• 3/4 cup plain Greek yogurt (I used non-fat)
• 2 tablespoons Stubb's Chipotle Butter Injectable Marinade

For serving:

• 2 (15.5-ounce) cans black beans, warmed
• 2 (10-count) packages flour tortillas
• 2 cups Mexican cheese blend (the one I used had Monterey Jack, Cheddar, Quesadilla & Asadero)
• 1 small red onion, minced (or a large shallot)
• Cilantro leaves, for garnish
• 2-3 limes, cut into wedges
• Optional: Your favorite hot sauce or more Chipotle Butter Injectable Marinade, if you like things extra spicy!