In a small saucepan combine the shallots, stock, ½ teaspoon salt, ½ teaspoon cumin, paprika, pork and garlic. Bring to a simmer. Reduce the heat, cover and simmer for about 25 minutes. Check the pork, it might need a few more minutes of cooking if it's still too pink inside. Remove the pork to cool. Turn the heat back up to medium and let the sauce cook for about 8 minutes, or until it's reduced to 2 to 3 tablespoons. Shred the pork and return it and the beans back to the sauce. Smash a few of the beans to help thicken and bind the ingredients.

While the pork is cooking, make the slaw. Combine the cabbage, cilantro, 1 ½ tablespoons lime juice, oil, and a ¼ teaspoon of salt. Toss until combined and top with the pepitas.

Combine the yogurt, avocado, 1 ½ teaspoons lime juice, ¼ teaspoon cumin and ¼ teaspoon salt in a small bowl. Mash the avocado and mix until you get the desired consistency.

Heat the tortillas over a gas flame or in a hot dry cast iron skillet for about 20 seconds on each side. Divide the pork mixture between the tortillas, top with the yogurt mixture and slaw.