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Pork Shoulder 2-4 pounds
medium sweet onion
3-4 tb Worstershire Sauce
1 bottle of your favorite Bar-B-Q sauce
Corn tortillas
Cole slaw
Vegeatable oil
Slice onion into big chunks and place 1/2 on the bottom of crock pot and 1/2 on top of the roast. Add the Worstershire sauce, and cover with water until it covers the roast. Set crock pot to low and cook 10-12 hours. Remove cooked onion, get rid of water/fat. Let roast cool, then shred. On the stove, take meat, mix in 1/4 bottle of your sauce and the onions and warm over low heat and shred again until stringy.
Use two corn tortillas per taco. Place meat on tortillas and place in medium-hot skillet with a little bit of the vegeatable oil. Fry tacos for about 2 minutes until very lightly brown but still foldable. Drain on a paper towell to drain, dress with cole slaw and add more Bar-B-Q sauce to taste, fold and enjoy!
