SLOW COOKER PULLED PORK BBQ CRUNCHY TACOS

By gnikylime

http://bevcooks.com/2016/09/slow-cooker-pulled-pork-bbq-crunchy-tacos/ , with a slightly modified version of the pub from http://azestforlife.com/recipe/karens-peruvian-spice-blend/

Ingredients

• 2 teaspoons ground aji peppers, or guajillo… ancho chiles, ground (medium heat)
• 2 teaspoons ground cumin
• 2 teaspoons ground annato
• 2 teaspoons ground oregano
• 2 teaspoons ground garlic
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 lime
• 3 pound pork shoulder, trimmed of excess fat
• 1/2 cup favorite BBQ sauce
• 1/3 cup sour cream
• 1 small purple cabbage, finely shredded (a mandolin works great!)
• 1/2 cup cilantro leaves
• one box purple crunchy taco shells
• crispy fried onion straws, for garnish (totally optional)
• coarse salt

Details

Servings 6

Preparation

Step 1

1. Mix dry spices. Zest the lime and mix that into the spice blend.
2. Evenly rub the spice blend all over the pork shoulder, then place in a hot skillet with a Tbs. of oil. Sear on one side for about two minutes, then flip and sear another two minutes. If you can, flip the pork on its sides and sear another minute or two, just to get good browning all over. Transfer the pork to a slow cooker and cook on low for six hours. Shred with two forks, right in the pot.
3. At least one hour before the meat is done, juice the lime and combine the shredded cabbage with the lime juice, cilantro and a pinch of salt. Let it sit in a bowl to marry until serving.
4. In a small bowl, whisk together the BBQ sauce and sour cream. Pour 3/4th of the mix over the shredded pork and gently toss with a pair of tongs, until coated.
5. Warm the crunchy taco shells in the oven, and fill each one with shredded pork. Top with the cabbage slaw, more cilantro leaves, a good drizzle of the sauce, and a few crispy onion straws.