This pork is fantastic! I like to make a batch, divide it into 4 segments, then freeze 3 of them. The first night, I’ll mix the pork with KC masterpiece BBQ sauce and serve it on Ciabiatta rolls with melted Swiss or Jack cheese and thinly sliced red onion.
The next night I’ll reheat the pork as is (no BBQ sauce), and make pork tacos! Bonus points if you mix ½ cup of sour cream, the juice from half a lime and a Tablespoon of sriracha to put on top. Add some lettuce, onion and avocados and you’re done!