Trim the fat: If you're using a bone-in pork shoulder, trim off any excess fat, but leave a little to keep the meat juicy while cooking.

Season the pork: Rub the pork shoulder with the olive oil, making sure it's evenly coated. Then sprinkle the chili powder, smoked paprika, garlic powder, cumin, onion powder, salt, and pepper all over the pork. Massage the spices into the meat to ensure it's fully covered.

Pro Tip: If you have time, let the pork sit with the seasoning for about 30 minutes before cooking. This allows the flavors to penetrate deeper into the meat.

Add the liquids: Pour the chicken broth, apple cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce into the bottom of your slow cooker. Stir it together to combine.

Place the pork in the slow cooker: Once the seasoning is evenly applied, place the pork shoulder into the slow cooker, fat side up. This way, the fat will slowly melt and baste the meat, making it tender.

Pro Tip: Make sure the pork is submerged in the liquid to ensure it cooks evenly and stays juicy.

Set the slow cooker: Cover the slow cooker and set it on low for 8-10 hours or high for 4-6 hours. The longer, the better for tender meat. You’ll know it’s done when the pork shreds easily with a fork.

Pro Tip: Avoid opening the slow cooker while it’s cooking! Each time you open the lid, you release heat and extend the cooking time.

Shred the pork: Once the pork is done, remove it from the slow cooker and place it on a large cutting board or platter. Use two forks to shred the meat. It should fall apart easily.

Pro Tip: If you want to intensify the flavor, pour some of the cooking liquid over the shredded pork to keep it moist and flavorful.

Heat the tortillas: While the pork is shredding, warm up your tortillas. You can do this in a dry skillet over medium heat, flipping them every 30 seconds until they’re warm and slightly charred. Alternatively, you can wrap them in a damp paper towel and microwave them for 30 seconds.

Pro Tip: For an extra crispy texture, lightly toast the tortillas in a hot skillet for about 1 minute on each side.

Build the taco: Place a generous amount of pulled pork onto each tortilla. Then, layer your favorite toppings like shredded cabbage, avocado, pickled onions, cheese, and a squeeze of lime.

Serve immediately: These tacos are best enjoyed fresh, right after assembly. Grab a cold drink and dig in! If you have leftovers, store the pork in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.