I don’t know how they cooked the pork at the restaurant, and I can’t remember what toppings they used, but here is my version. Also, I didn’t measure the ingredients for this recipe, so I can only offer you guestimates. It’s easy to adjust the sauce, however, so guestimates will work.

Honey Chipotle Sauce
2 chipotle chiles in adobo sauce
about 1/3 cup honey
about 2 tbsp. lime juice
about 2 tbsp. red wine vinegar

Taco Ingredients
a spice mixture composed of about 3 tbsp. cumin, 1 tsp. salt, 1 tsp. black pepper, ½ tsp. red chili flakes, 3 tbsp. red chili powder, and 1 tbsp. garlic powder
1 pork shoulder roast, about 3 lbs.
about 2 cups chicken stock
1 lb. cheddar cheese, shredded
20 small white corn tortillas
2-3 tomatoes, diced
1-2 cups red cabbage, chopped
¼ cup cilantro, chopped

Special Equipment
crock pot

Guidelines

Make the spice mixture and rub it into the pork. Place in crock pot, and add the chicken stock. Set crock pot to high for a cooking time of 4-6 hours, or low for a cooking time of 8-10 hours.

Make the Honey Chipotle Sauce, and set aside to let the flavors marry. Adjust taste as needed. Note: It will taste very spicy alone. The spice mellows when you add the other ingredients.

Once the pork is done (when it pulls completely off the bone), remove from crock pot and let cool slightly. Shred the pork, trimming off any fat. Pour the sauce over the shredded pork and mix well.

Grate the cheese, dice the tomatoes, chop the cilantro, and red cabbage.

In a medium fry pan over medium heat, add a tortilla and top with a small handful of cheddar cheese. Cook until cheese is melted and the bottom of the tortilla is starting to brown and turning crispy. Remove from pan and top with pork, tomatoes, cabbage, and cilantro. Repeat process.