This is one of Jon’s favorite dinners so he requests it a lot.  It’s great for Sunday nights because the pork takes a long time to cook so I can throw it in the crock pot and let it simmer all day until it just falls off the bone.  Another plus is that pork shoulder is really cheap so I buy a large one and save the leftovers to make another batch later in the week, or use it in quesadillas, tacos, or on a taco salad.  This time I got the heat factor right and used corn tortillas instead of flour ones….both improvements over the original recipe.  I’m getting hungry again writing this so I think I’m going to heat some up for lunch today!