For the pork:
1 (2-lb) boneless, skinless pork shoulder
1 Tbsp. chili powder
2 Tbsp. Sriracha
Kosher salt, to taste
For the Sriracha sour cream:
¼ cup sour cream
1 Tbsp. Sriracha
For the assembly and toppings:
Pico de gallo salsa
For the pork: If there’s a lot of fat on your pork shoulder, carefully cut most of it off with a sharp chef’s knife. Some fat is OK, but you don’t want too much.
Place the pork shoulder in a slow cooker. Combine the chili powder, Sriracha, and kosher salt in a small bowl, then rub the mixture all over the pork shoulder in the slow cooker. Cook on low for 10 hours.
For the Sriracha sour cream: Stir together the sour cream and Sriracha in a small bowl.
For the assembly: Heat the tortillas in a large skillet over high heat for about 2 minutes per side, until they’re warm and a little bit browned in spots. Lay the meat in the tortillas and top with the Sriracha sour cream and other toppings of your choice.
Let leftover pork cool completely before storing in an airtight container in the fridge or freezer.