Slow Cooker Pulled Pork Tacos

http://www.simplyrecipes.com/recipes/slow_cooker_mexican_pulled_pork/

For the tacos:
Corn Tortillas
Pulled Pork
Pickled Red Onions
(slices of avocado or a sprinkle of cheese would be good too...)

The Rub:

• 4 Tbsp chili powder
• 1 Tbsp kosher salt
• 1 Tbsp brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon cayenne
• 1 teaspoon ground oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cinnamon
• Scant pinch of ground cloves

The roast:

• 3 1/2 pound boneless pork shoulder roast

METHOD

1 Whisk together the rub ingredients in a small bowl.

2 If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Coat roast with rub.  Place the roast in slowcooker coated with nonstick spray.  

3 Marinate roast for at least an hour (but overnight is best)  Cook on the low setting for 6 to 10 hours, until the pork is fall apart tender.

4 Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks. Then use two forks to pull the meat apart into bite sized shreds. Return the shreds to the slow cooker and toss to coat with the juice from the roast.

Pickled Red Onions :

• FOR THE ONIONS:
• 1 large Red Onions, Thinly Sliced
• 1 cup Apple Cider Vinegar
• 1 cup Water
• 2 Tablespoons Granulated Sugar
• 2 Tablespoons Kosher Salt
• 10 whole peppercorns

Place the red onions in a small heat-safe bowl. Combine the vinegar, water, sugar, and 2 tablespoons of salt and peppercorns in a small saucepan and bring to a boil. Pour the liquid over the onions and let them sit at room temperature for 30 to 45 minutes, until the onions turn bright pink in color.