Season pork with chili powder, cumin, oregano, garlic powder, onion powder, and garlic (rub it all into the roast)

Heat canola oil in skillet (or in multi-cooker) over medium high heat, about 400 degrees

Sear pork on each side for about 5-6 minutes or until golden brown

Transfer to slow cooker and top with salsa and beer

Cover and cook on low for 8-9 hours

Remove pork and shred, carefully removing bone

Heat oil in skillet over medium high heat

Add tortilla wedges a few at a time and cook for about 1 minute then carefully flip and cook for another minute (oil should be hot enough to sizzle the tortillas right away but not hot enough to spatter or quickly burn)

Remove tortillas when crispy and place on paper towel to drain

Sprinkle with sea salt and lime zest

Repeat until all tortillas are cooked

Heat butter in skillet over medium high heat

Stir in flour quickly until well blended

Slowly pour in milk while whisking until mixture is smooth

Let simmer for 2-3 minutes until thickened

Stir in goat cheese until melted and remove from heat

Add salt to taste if desired

Add tortillas chips to plate and top with pork, cheese, pomegranate arils and other toppings as desired