Mix the first 7 ingredients together in a small bowl. Rub the entire roast with spice rub and place fat side up in the slow cooker.
Pour beef broth into a slow cooker and add vinegar.
Cover and cook on high for 7-8 hours or until meat falls off the bone.
Remove pork from the slow cooker and place on a large rimmed baking sheet.
Using two forks, shred pork, removing excess fat and bone.
Make Candy Sauce by pureeing all ingredients together in a food processor. Refrigerate overnight.
Lay each taco shell on a flat surface. Place 1/4 cup of Sriracha Slaw in the center of each shell.
Place 4 oz of pulled pork on top of slaw. Drizzle 2 oz of candy sauce on top of pork. Fold and serve.
Notes
Add Fresh Lime Juice: Fresh lime wedges or oranges add a burst of fresh citrus juice flavor. Orange juice works well too for this Mexican pulled pork.
Cheese: Sour cream, crumbled cotija or shredded jack cheese. To melt cheese place the carnitas broil in the oven for a minute or two.
Cilantro: Top the slow cooker carnitas recipe with fresh chopped cilantro.
Alternate cooking method tip: Cook the tacos with pulled pork in the Instant pot. Manual setting on high heat for 1 hour. Let the pressure release naturally for 15 minutes.
Dietary consideration tip: Feel free to use a gluten free tortilla and easily make dairy free by omitting the cheese for these pork carnitas recipe.
Leftovers: Use for nachos, quesadillas, or burrito bowls, even salads.