Tailgate Tacos

When I was growing up, it was a great tradition to go to the world famous Varsity before a Georgia Tech or Georgia football game.  The Varsity is the largest hamburger joint in the world.  A "red steak", fries and a frosted orange or a Coke with crushed ice, mmmmh.  A special memory and still a great experience; just don't have your cholesterol checked for a while afterwards.
Then, tailgating came in vogue and became a hugh part of the sporting event.  You just need a legal place to park, set up your seats, food, cooler and friends.  Some folks don't even have tickets or care.  They just have a party and listen to the game on the radio.  There are all sorts of tailgate competitions.  Chili cook offs are pretty popular, but my chili just doesn't burn the gut enough to make a statement.  Now, here's a thought, with that South of the Border flair.  Pulled pork tacos with all the fixins.

For the Pork:
5+ lbs pork shoulder
Spice Rub:
2 tbls smoked paprika
2 tbls kosher salt
2 tbls pepper
2 tbls onion powder
2 tbls garlic powder
2 tbls brown sugar
1 tbls chili powder
1 tbls ground cumin

Season pork shoulder liberally with rub then sit in a large foil pan and seal tightly with foil.  Refrigerate over night.  Heat oven to 325 and cook pork shoulder, fat side up, 6 hours or until fork tender. Remove the pork from the pan to a large bowl and shred the meat using two forks to pull apart.

Serve pulled pork with warm soft tacos and your choice of salsa verde, pico de gallo, guacamole, slaw, roasted corn salsa, lime, sour cream, etc.  GO TEAM!!!

Pico de Gallo:

3 large tomatoes chopped
1 onio chopped
 1/4 cup cilanto chopped
2 cloves garlic chopped
1 tsp salt
1 jalepeno diced
juice of 1 lime
1 avocado chopped (optional)