Pulled Pork Tacos with Spanish Gardens Dry Rub

The only thing better than a slow-roasted pork shoulder is a slow-roasted pork shoulder rubbed in Spanish Gardens Taco Seasoning.

Ingredients:

3 lb boneless pork butt (or pork picnic roast)
2 tablespoons Spanish Gardens Taco Seasoning
1 tablespoon kosher salt
1 cup beef stock
1 yellow onion, sliced
red onions, julienned
tri-colored sweet peppers, julienned
micro cilantro
Spanish Gardens Taco Sauce (Regular or Hot, to taste)
corn tortillas

Instructions:

Rub pork butt all over with the Spanish Gardens Taco Seasoning and kosher salt. Wrap tightly in plastic wrap and refrigerate for 12 hours.

Preheat the oven to 325°. Remove pork from the refrigerator about an hour before cooking. Heat oil in a heavy-bottomed pan, large enough to comfortably fit the pork. Sear pork on all sides. Add stock and onions, cover, and place in the oven.

Cook for 3-4 hours, until fork-tender. Gently shred pork and place in tortilla. Top with sliced onion, sweet peppers, micro cilantro, and LOTS of Spanish Gardens Taco Sauce.