Ingredients for Crockpot Pulled Pork:
1 pork shoulder, thawed
1 12 oz. beer
1 cup water
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
1 tsp salt
1 tsp pepper

Ingredients for BBQ Sauce:
1 pound Well-Pict strawberries, cleaned and chopped
2 cups strawberry or raspberry preserves
½ onion, chopped
3 cloves garlic, minced
3 tbsp ginger, minced
½ cup apple cider vinegar
2 chipotle peppers, minced
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 ½ tsp liquid smoke
1 tsp kosher salt
2 tbsp olive oil, for cooking

Ingredients for Slaw:
2 cups mixed red and green cabbage
½ cup carrots
½ cup mayo
juice from ½ a lemon
salt and pepper to taste

1 package tortillas, corn or flour

Directions:
1. Drop thawed pork shoulder in crockpot. Cover with beer, water, and spices. Cook on low for 8-10 hours. In the mean time, prep the bbq sauce:

2. Heat onions and garlic in a pot with 2 tablespoons olive oil, until onions are translucent. Add in other ingredients and cook over medium heat for about 20-30 minutes, until thickened. Take off heat and let rest at room temperature for up to 1 hour before emulsifying. Store in fridge until pork is finished cooking.

3. When pork is cooked through, transfer to a bowl and shred with two forks. Return to empty slow cooker (remove any excess liquid in pot) and add in barbeque sauce. Stir until well-mixed, and heat until warm.

4. To make the slaw, put mayo in a mixing bowl, then add in lemon juice and salt and pepper and mix. Fold in cabbage and carrots until well mixed.

5. Spoon pork mixture in your favorite heated corn or flour tortillas, then top with slaw.