Crispy Cheese Pulled Pork Tacos with Sesame Slaw

Place pork shoulder into a cold crock pot and cover with beef broth, 1 cup BBQ sauce, salt and pepper. Cover with the lid and cook on high for 3-4 hours or until pork is very tender.

Remove pork from crock pot and drain off fat and most of the cooking liquid, leaving about 1 cup in the bottom. Shred pork, being sure to remove any visible fat. Place shredded pork back into warm crock pot and stir in remaining 1 cup BBQ sauce, mustard, brown sugar, salt and pepper to taste. Keep warm in the crock pot until ready to serve.

For the sesame slaw, combine cabbage mix, cilantro and onions. Set aside. In a small bowl, mix sesame oil, vinegar, garlic, salt and pepper together. Pour over slaw and toss to combine. Set aside until ready to serve.

Preheat a small (preferably nonstick) skillet to medium heat. Sprinkle 1/2 cup shredded cheese into the hot skillet, making a 4-5 inch circle (approximately). Cook 2-3 minutes or until cheese is completely melted and the bottom is golden brown. Remove carefully in one piece and place on some paper towels. Dab the top to remove any excess grease and quickly place over a small cup or handle to shape the cheese into a taco shell shape. Let crispy cheese cool and remove. Repeat this process until all shells have been formed. (You should get 12 tacos, 2 per person.)

To serve, spoon some warm pulled pork into the bottom of a crispy cheese shell and top with sesame slaw.