Rub the pork shoulder with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Place in a smoker and cook at 225°F for about 8-10 hours, or until the meat is tender and can be pulled apart easily.

Shred the Pork

Once cooked, remove the pork from the smoker and let it rest for 30 minutes. Shred the pork using two forks and mix with BBQ sauce.

Slaw Preparation

Make the Slaw

In a large bowl, combine shredded cabbage, sliced jalapeños, apple cider vinegar, sugar, and salt. Toss well and let sit for at least 30 minutes to marinate.

Salsa Preparation

Prepare the Salsa

In a medium bowl, mix together corn, diced red bell pepper, diced red onion, chopped cilantro, and lime juice. Stir well and set aside.

Chipotle Sour Cream Preparation

Make the Chipotle Sour Cream

In a small bowl, combine sour cream, minced chipotle in adobo sauce, and lime juice. Mix until smooth and set aside.

Assemble the Tacos

Warm the corn tortillas in a skillet over medium heat. Place a generous amount of pulled pork in the center of each tortilla, top with jalapeño vinegar slaw, corn-red pepper salsa, and a dollop of chipotle sour cream. Serve immediately.