A delightful recipe for slow-cooked pulled pork tacos, perfect for a family dinner or a casual gathering.
Combine the brown sugar, salt, cumin, paprika, black pepper, chili powder, garlic powder, and onion powder in a mixing bowl.
Mix the spices thoroughly to ensure an even rub for the pork.
Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
Let the pork sit with the rub for at least 30 minutes to absorb the flavors.
Place the apple juice and apple cider vinegar in the slow cooker, then add the seasoned pork shoulder.
Ensure the pork is placed fat-side up for optimal cooking.
Cook on high for 2 hours, then reduce to low and cook for an additional 8 hours.
Avoid opening the slow cooker lid during cooking to maintain consistent heat.
Remove the pork from the slow cooker and let it rest for 20 minutes.
Resting allows the juices to redistribute, making the pork more tender.
Shred the pork using two forks and mix it with some of the cooking juices for added flavor.
Mixing the shredded pork with the juices keeps it moist and flavorful.
Heat a frying pan over medium-high heat and lightly fry each tortilla for about 30 seconds per side.
Use a small amount of oil to prevent the tortillas from sticking.
Assemble the tacos by spreading sour cream on each tortilla, adding shredded pork, avocado slices, cilantro, onion, and cheese.
Layer the ingredients evenly for a balanced bite in every taco.
Serve the tacos warm and enjoy with your favorite hot sauce or salsa.
Serve immediately to enjoy the tacos at their freshest.
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