Slow-Cooked Jersey Milk and Honey Pulled Pork Tacos with Jersey Slaw

**Prepare the Pork:** In a large bowl, whisk together the Jersey milk, honey, apple cider vinegar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper.

Place the pork shoulder in the slow cooker. Pour the milk and honey mixture over the pork, ensuring it's mostly submerged. If not, add a little more milk.

Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the pork is very tender and easily shreds with a fork.

**Make the Jersey Slaw:** While the pork is cooking, prepare the slaw. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.

In a separate small bowl, whisk together the mayonnaise, Jersey milk, apple cider vinegar, sugar (if using), celery seed, salt, and pepper.

Pour the dressing over the cabbage mixture and toss well to combine. Refrigerate for at least 30 minutes to allow the flavors to meld.

**Shred the Pork:** Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. Shred the pork with two forks, discarding any excess fat or bone.

**Warm the Tortillas:** Warm the corn tortillas in a dry skillet or microwave until pliable.

**Assemble the Tacos:** Fill each tortilla with a generous amount of pulled pork, top with the Jersey slaw, and serve immediately. Enjoy!