Cornstarch slurrymix water and cornstarch in a cup
2cupsshredded tex mex cheese
1large bell pepper
Toss the pork in the slow cooker and rub the salt, pepper and red pepper flakes in the meat.
Cook on low for 8-10 hours.
After 4 hours, add the bbq sauce recover and continue to cook.
When it's fully cooked, transfer the pork and take the remaining liquid and strain it until a pot (so it gets rid of all the fat). Boil the sauce and if it's too thin, add the cornstarch slurry to thicken.
Add the pork and shred. Mix all the pork up in the sauce. Taste and add more BBQ sauce if needed.
Add the pork, peppers and cheese to a tortilla, fold in half and grill on each side for 3-5 minutes. Serve with coleslaw, rice, or whatever else you feel like.