Method

Evenly rub the spice blend all over the pork shoulder, then place in a hot skillet with a Tbs. of oil. Sear on one side for about two minutes, then flip and sear another two minutes. If you can, flip the pork on its sides and sear another minute or two, just to get good browning all over. Transfer the pork to a slow cooker and cook on low for six hours. Shred with two forks, right in the pot.

In a small bowl, whisk together the BBQ sauce and sour cream. Pour 3/4th of the mix over the shredded pork and gently toss with a pair of tongs, until coated.

In the meantime, combine the shredded cabbage with the lime juice, cilantro and a pinch of salt. Let it sit in a bowl to marry for about an hour.

Warm the crunchy taco shells in the oven, and fill each one with shredded pork. Top with the cabbage slaw, more cilantro leaves, a good drizzle of the sauce, and a few crispy onion straws.