They were delicious but took a lot longer than I expected. Started at 3pm and sat down to eat at 9pm.
The pit barrel smoking went well but was using different charcoal and it took me awhile to regulate, marinaded with orange and lime juice and the residual dry rub from the overnight fridge dish and then foil wrapped and back on for 2 hours.
Used 2 cast iron skillets for heating the corn tortillas and crisping the separated meat on the gas grill. left the meat in mostly thumb sized chunks.
Chopped onion, cilantro, diced tomato, avocado, shredded cheese, and lime wedges for garnish.