> 24 taco shells and toppings **
> 2 teaspoons salt
> 1 teaspoon ground black pepper
> 1 teaspoon onion powder
> 1 teaspoon garlic powder
> 1 teaspoon cumin
> 1 ( 3 lb. ) pork butt roast *
> 12 oz. lager beer
> 1 cup chicken broth †
> 1 cup barbecue sauce
Cilantro-Lime Sour Cream:
> 1 cup sour cream
> 1 lime, zested and juiced
> 1 teaspoon ground cumin
> 2 tablespoons finely chopped cilantro
Mix together salt, pepper, onion powder, garlic powder and cumin, and rub into pork roast.
Pour beer, broth (or water), and barbecue sauce into an 8 qt slow cooker. Place pork on top. Cook on high for 1 hour, and switch to low cooking setting. Cook for an additional 6–7 hours.
For the Cilantro-Lime Sour Cream, mix the sour cream, lime juice and zest, cumin, and cilantro. Refrigerate until ready to use.
When pork is fully cooked and tender, shred the pork with two forks. Place 1⁄4 cup pork mixture into each taco shell. Top with Cilantro-lime sour cream and additional toppings of choice, if desired.