Crock Pot Pulled Pork Tacos and then Some

Recipe by Sandi From CA
READY IN: 13hrs 20mins
YIELD: 8 tacos




  • Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE POWDER. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
  • PLACE APPLE JUICE and VINEGAR in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for two hours, then reduce to low for 10 more hours.
  • REMOVE THE ROAST and let rest for 30 minutes.
  • PULL roast apart with two forks.
  • Making the tacos: HEAT OIL in small fry pan on medium-high until hot. Fry tortillas for about 30 seconds on each side so they're starting to turn crispy but are still quite pliable. Drain on paper towels or paper bag.
  • SPREAD SOUR CREAM down the center of each tortilla along with slices of avocado and some cilantro.
  • DIVIDE THE PORK equally and top each taco with a portion. Finish with mild green taco sauce to taste and the optional onions and/or cheese.
  • FOLD TACO IN HALF and meditate while you lose yourself in culinary heaven!