Make the rub first, so in a large bowl mix together the paprika, cayenne pepper, black pepper, cumin, garlic powder, chili powder and salt. Add the pork pieces to the rub and coat the pork, making sure each piece is fully coated in the rub. Let the meat rest at room temperature for half hour just to let the rub penetrate a bit.

While the pork is resting, fry the bacon in a large dutch oven over medium heat. Stir the bacon frequently making sure you don't burn it. You want to cook it until all the fat is rendered and it's become crisp. Remove the bacon from the dutch oven with a slotted spoon and set aside.

Add pieces of the pork to the dutch oven and brown on all sides, about 3 minutes per side. You will need to do this in batches, depending on the size of your dutch oven it could take about 4 batches. Place the browned pork pieces in a large roasting pan and set aside.

When all of the meat is browned, add the chicken broth to the dutch oven and stir making sure you scrape up all the browned bits. Add the orange zest, orange juice, and beer to the pot. Bring to a boil and then add the bacon to the pot and remove from heat.

Pour all the liquid over the pork pieces in the roasting pan. If your dutch oven is big enough you can use the dutch oven, just add the pork back to it, but mine isn't so I used the roasting pan. Cover the roasting pan with aluminum foil, or put the lid on the dutch oven, and place in the oven. Braise for about 3 to 4 hours, until the meat falls apart.

Remove the meat from the roasting pan and start shredding it with two forks. It should shred easily. Pour 2 or 3 ladles of the liquid over the shredded pork and just toss it around. Add as much liquid as preferred.

You can scramble your eggs, or make an omelette or even use fried eggs, choice is yours. Fill tortillas first with eggs, then pork, cheese, tomatoes and green onions.

Serve and enjoy!