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1
Place pork shoulder into a cold crock pot and cover with beef broth, 1 cup BBQ sauce, salt and pepper.
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2
Cover with the lid and cook on high for 3-4 hours or until pork is very tender.
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3
Remove pork from crock pot and drain off fat and most of the cooking liquid, leaving about 1 cup in the bottom.
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4
Shred pork, being sure to remove any visible fat.
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5
Place shredded pork back into warm crock pot and stir in remaining 1 cup BBQ sauce, mustard, brown sugar, salt and pepper to taste.
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6
Keep warm in the crock pot until ready to serve.
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7
For the sesame slaw, combine cabbage mix, cilantro and onions.
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8
Set aside.
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9
In a small bowl, mix sesame oil, vinegar, garlic, salt and pepper together.
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10
Pour over slaw and toss to combine.
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11
Set aside until ready to serve.
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12
Preheat a small (preferably nonstick) skillet to medium heat.
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13
Sprinkle 1/2 cup shredded cheese into the hot skillet, making a 4-5 inch circle (approximately).
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14
Cook 2-3 minutes or until cheese is completely melted and the bottom is golden brown.
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15
Remove carefully in one piece and place on some paper towels.
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16
Dab the top to remove any excess grease and quickly place over a small cup or handle to shape the cheese into a taco shell shape.
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17
Let crispy cheese cool and remove.
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18
Repeat this process until all shells have been formed.
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19
(You should get 12 tacos, 2 per person.)
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20
To serve, spoon some warm pulled pork into the bottom of a crispy cheese shell and top with sesame slaw.
