Tasty recipe! I dropped the serving size down to 6 and just added a little extra juice (subbed for ginger ale) to keep it from burning. It smelled super strong while cooking but wasn't as flavorful as expected in the end so I poured a little of the juices back in after shredding the meat. I think I will try cutting up the roast into chunks first next time to see if the flavor soaks in a little more. We served it on taco tortillas with fresh salsa, cotija cheese, rice, beans, lime, cilantro, sour cream and some Cholula. Literally some of the best tacos we've had!
