Pulled pork tacos can also be made without making the cornmeal tamale. Just eliminate cornmeal mixture steps from the recipe.
Combine dry mustard, chili powder, cumin and garlic powder. Mix well. Remove 2 tsp seasoning and set aside.
Rub all sides of pork roast with remaining mixed seasoning.
In large skillet, heat olive oil over medium-high heat. Add pork. Cook 2 minutes per side or until browned on all sides.
Place pork in slow cooker. Add tomatoes, apple sauce, mustard, 4 Tbsp apple cider vinegar, chipotle seasoning, jalapeno, garlic and reserved seasoning. Cover. Cook on high for 6 1/2 hours or until meat easily pulls apart with a fork.
Remove meat to cutting board. Using two forks, shred meat. Sprinkle reserved 2 Tbsp apple cider vinegar over meat. Toss. Cover meat and keep warm.
Measure liquid present in slow cooker. Add water, if needed, to make 4 cups. Return liquid to slow cooker. Add cornmeal. Stir well. Cook on high until thick (about 40 minutes).
Combine cabbage, apple, cilantro, mustard and agave nectar in bowl.
Assemble tacos by laying tortillas on counter and spreading about 1/4 cup of cornmeal mixture over each.
On each tortilla, place 1/3 cup shredded pork down the centre. Put 2 Tbsp cabbage slaw on top. Fold in half.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.