In a mortar, molcajete, or deep plate, mash together the garlic, thyme, oregano, allspice, bay leaves, salt, and olive oil.

Rub this marinade all over the pork head, wrap in plastic wrap or cover, and refrigerate overnight or for at least 3 hours.

After marinating, grease the slow cooker pot with the lard, spreading it around, and place the pork head inside along with any liquid from the marinade. Do not add any other liquid.

Cover and set the slow cooker to high for 3 hours and 30 minutes. Do not open during cooking.

When done, turn off the slow cooker and carefully remove the pork head to a cutting board. Use a spoon or ladle to remove the leftover lard from the pot (it will not be used), and cover the slow cooker to keep it warm.

With a sharp knife and kitchen tongs, remove all the meat from the bones and chop it up.

Return the chopped meat to the slow cooker to keep it warm with the residual heat.

Assemble the tacos by placing the meat on the tortilla first, then the salsa, and finally the chopped cilantro and onion. Squeeze lime juice on top to taste. I served mine with sliced radish.