When I pull pork, I always put some aside before any finshing sauce or BBQ sauce touches it so we can have pork tacos the next day. I reheat the pork in a skillet with Adobo seasoning, and serve with a crispy taco shell, romaine lettuce and monterey jack cheese. Add some Valentino's sauce (the Mexican equivalent of Tabasco, not nearly as hot as Tabasco but great taste)and you have a meal fit for a king. I've been a fan of pork tacos ever since my last trip to Mexico city; me being a true chowhound, I was in heaven watching the tortillas being made and then turned into tacos right before my eyes, with a razor thin slice of pineapple and sauce that redefined hot.