Place the pork in a slow cooker with the hard cider, garlic, coriander, and dried guajillo peppers. Season with pepper and approximately 1 teaspoon of salt. Add more water until the meat is almost covered (about 1 cup, but it depends on the size of your slow cooker).
Cook on low heat for 8-10 hours or high heat for 4-7 hours (cooking time varies by slow cooker) until the meat begins to fall apart.
Remove the pork to a clean plate and shred (I just tossed my meat with tongs and it fell apart!)
Puree the cooking liquid with the guajillo peppers (remove the stems) in your blender or use an immersion blender.
Add the shredded pork and the cooking liquid back to the slow cooker and toss to coat.
Heat the corn tortillas in a dry skillet or in your microwave so they are soft and warm.
To make the slaw, mix the mayo, green chile, lime juice, and honey. You can use less or more honey to make the dressing to your liking.
Toss the cole slaw mix in the dressing and serve immediately.
Instant Pot Directions:
Instead of cooking in the slow cooker, cook in your Instant Pot on "Meat" and push the "more" button until it says 40. If you are using a whole roast, not cut into chunks like country style ribs, set it to 45 or 50.
Let the pressure come down before opening, and follow the rest of the directions, from step 3 on.
I use country style boneless pork ribs because they are cut into chunks and cook a little faster than a whole pork butt. They also shred very easily because they are already cut into chunks.