Crock Pot Pulled Pork Tacos and then Some

Ingredients

• 0.5 cup apple juice frozen
• 2  avocado cut into 1/4 slices
• 2.5 lbs pork shoulder boneless
• 1 tablespoon brown sugar 
• 1 tablespoon brown sugar 
• 2 tablespoons cajun spice 
• 1 tablespoon chili powder 
• 0.5 cup apple cider vinegar 
• 8 6-inch corn tortillas ()
• 8 6-inch corn tortillas ()
• 1 tablespoon cumin 
• 0.5 cup cilantro leaves fresh chopped
• 1 tablespoon pepper fresh black
• 5 servings sauce green to taste
• 0.5 tablespoon konnyaku powder 
• 0.5 cup onion chopped
• 1 tablespoon paprika 
• 1 tablespoon salt 
• 0.5 cup cheddar cheese shredded
• 0.5 cup cream sour
• 1 cup vegetable oil to cover tortillas in a small fry pan

Equipment

• frying pan
• paper towels
• slow cooker

Directions

1. Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE POWDER.
2. 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.
3. 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!