For the Pork and Crockpot

3-4 lb bone in pork shoulder
1 T chili powder
1 T ground cumin
1/2 T ground black pepper
1 tbsp dried oregano
2 cups organic BBQ sauce ( or homemade recipe below)
1 cup bone broth

For the Homemade BBQ Sauce (or 2-3 cups organic BBQ sauce)
1 can diced organic tomatoes
1 onion, diced
4 cloves of garlic, diced
1 (6 ounces) can of tomato paste
1 cup chicken bone broth or beef stock
2 T dijon mustard
2 T apple cider vinegar
1 tsp sea salt
1 tsp cayenne
2 T organic honey
2 T Worcestershire Sauce

Combine all ingredients and blend until smooth. Use in this recipe or store in the refrigerator.

Place pork in crockpot and sprinkle spices on top: cumin, chili oregano, and pepper. Add 1 cup bone broth.

Cook in crock pot on low and cook for 8-10 hours until the meat is fork-tender Transfer your roast to a cutting board
Pull the meat apart by tearing the meat into thin shreds with two forks or your fingers
Place all the shredded meat back in the crock pot and toss with BBQ Sauce. Simmer about 1-2 hours.

For the Tacos

2 sprouted corn tortillas (Ezekiel)
1/2 cup pulled pork
pinch of pickled onions
cilantro for garnish
Drizzle with firecracker sauce or sriracha

Serve and enjoy!

Serve and enjoy!

Top with pickled red onions!