Day 1

1 quart Fortified beef and beef bone stock,
1 cup taco seasoning,
3 lb pork butt,

Slow cook in the Crock-Pot on low for 8 hours until meat falls apart. Save the liquid in the fridge. Separate the fat from the gelatin. Keep all three liquid, fat, and meat.

Bonus steps;
I also cooked a 5 lb beef chuck roast in the same liquid just took out the pork and put in the beef and added about two cups of water to replace what had evaporated.

Stay tuned for day two...