Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco

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2 tablespoons canola oil

4 sprigs fresh thyme

3 cloves garlic, chopped

1 large white onion, chopped

2 heaping tablespoons ancho chile powder

2 tablespoons light brown sugar

2 teaspoons ground cumin

1 teaspoon ground coriander

3/4 cup fresh orange juice

1/2 cup fresh lime juice

1 or 2 chipotle in adobo, finely chopped

1 boneless pork shoulder (about 5 pounds)

Warm corn tortillas

Napa Cabbage Slaw, recipe follows

Hot sauce

Fresh cilantro leaves

1 cup crumbled queso fresco

Napa Cabbage Slaw:

1/4 cup mayonnaise

1/4 cup apple cider vinegar

2 tablespoons canola oil

1 teaspoon celery seeds

Kosher salt and freshly ground pepper

4 green onions, coarsely chopped

2 serrano chiles

1 head Napa cabbage, finely shredded

1 large carrot, julienned

1/2 cup crumbled queso fresco