Step 1

Start by removing any twine from the pork shoulder and patting it dry with paper towels. Score the meat. Then combine the rub seasonings in a bowl. Sprinkle them all over the pork shoulder and pat gently into all the crevices.

Step 2

Into your slow cooker, add the chopped white onion and garlic. Pour in the chicken broth and apple cider vinegar.

Step 3

Add in the pork shoulder. Cover and let cook on low for 8-10 hours.

Step 4

After the pork shoulder is cooked, gently transfer it into a large bowl and shred with two forks or meat shredding claws. Drain the liquid out of the slow cooker but save the onion and garlic. Add the onions and garlic to the pulled pork and mix to combine. Taste test at this point and salt if necessary.

Step 5

To assemble the tacos, grab some low carb wraps (we used 2 Trader Joe's wraps per person) and layer on the pulled pork (after serving 2 tacos to 4 people, we were left with roughly half the pulled pork for leftovers), guacamole, shredded cheese of choice, sour cream and cilantro. We splashed our tacos with Chipotle Tabasco Sauce as well. Enjoy!