Step 1

Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours.

Step 2

Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through.

Step 3

Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.