In a bowl, combine the chiltepin chile powder, chipotle chile powder, oregano, cumin, canela, coriander, salt, black pepper, and allspice.

Rub the dry seasoning mixture thoroughly on the pork butt.

Cover the seasoned pork and marinate in the refrigerator overnight.

Preheat the oven to 300F (150C).

Place the marinated pork in a roasting pan.

Mix the water and liquid smoke and pour it around the meat in the pan.

Cover the roasting pan tightly with aluminum foil.

Bake in the preheated oven for 3 hours.

Remove the aluminum foil and continue baking until the pork is extremely tender and can be easily cut with a fork, approximately 2 1/2 hours more.

Remove the cooked pork from the oven and let it cool until it's manageable to handle.

Once cooled, shred the pork meat using your hands or two forks.

Serve the shredded pork immediately.

To assemble tacos, lay the corn tortillas side by side, slightly overlapping, on a serving platter.

Divide the Baja Cabbage Slaw and shredded pork filling evenly among the tortillas.

Top with avocado slices, shredded radish, and your favorite salsa.

Serve immediately and allow guests to grab, fold, and enjoy.

Alternatively, to build individual tacos: hold a corn tortilla open in one hand.

Spoon on some Baja Cabbage Slaw and shredded pork filling.

Top with avocado slices, shredded radish, and your preferred salsa.

Fold the tortilla and eat immediately.