After making barbacoa tacos, I wanted to try the same thing but with pork, instead of beef. Pulled pork has a completely different flavor space, from beef, so there’s a lot to play with. I didn’t want traditional pulled pork; my goal was tacos, so I wanted more spiciness, less barbecue.

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• 1 3 & 1/2-pound pork roast (boneless)
• 4 tablespoons chili powder
• 1 tablespoon kosher salt
• 2 tablespoons ground cumin
• 1 tablespoon cayenne pepper
• 1 teaspoon ground oregano
• 1 teaspoon onion powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1 tablespoon minced garlic
• 1/2 cup apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup honey

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• Cut the pork roast into manageable pieces, roughly the same size.
• Sear the pieces of the roast in some olive oil in a skillet over medium-high heat. Turn and sear every side.
• Turn on the slow cooker to high, to warm it for later.
• While the roast is searing, whisk all the ingredients in a bowl, creating a thick liquid.
• Move the seared pieces of roast to the slow cooker. Pour the liquid over the pieces of roast, as evenly as you can. Use a spatula to get as much of it from the bowl as you can.
• Cover the slow cooker and cook on high for around 8 hours.
• After 8 hours, remove the roast pieces to a large plate. Shred the roast using pullers or two forks.
• Heat up a dry skillet over medium, medium-high heat. Add pulled pork to it, stirring occasionally to sear it. Do not over-cook. You’re looking to “crisp” it up some.
• Move all finished pulled pork to a container, ready to serve.
• For tacos – place a scoop of pork into warmed tortillas. Add shredded cabbage and drizzle with your favorite barbecue sauce.