Pulled Pork
1 3-4 lb. Pork Sirloin roast
1 medium onion, chopped
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 teaspoon Kosher salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup liquid (bloody Mary mix, tomato juice, apple juice, chicken broth, sprite, etc.)
Cut pork roast into quarters. Rinse and pat dry. In a small bowl, mix together seasonings. Rub mixture over the pork roast quarters and add to a 5 quart slow cooker. Pour liquid around pork roast quarters. Cover and cook on low 6-8 hours. Remove pork to a plate and shred using two forks. Return meat to slow cooker and cook another 30 minutes.
Pulled Pork Tacos
10-12 hard shell tacos
4 cups pulled pork, roughly chopped
1 cup Cremer’s BBQ Sauce
2 cups shredded pepper jack cheese
Preheat oven to 400-degress F. Arrange tacos on a large baking sheet. Fill each taco with some of the pulled pork. Drizzle lightly with BBQ sauce. Sprinkle each taco with shredded cheese. Bake until the cheese has melted, about 8-10 minutes. Remove from oven and serve.
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