Pulled Pork Mini Taco Bowls

Ingredients

• 2 teaspoons (10 mL) salt
• 1 ½ (7 mL) teaspoons chili powder
• 1 teaspoon (5 mL) ground cumin
• ½ teaspoon (2 mL) onion powder
• ½ teaspoon (2 mL) black pepper
• 1 boneless pork shoulder roast (3 ½ lb/1.8 kg)
• ½ cup (125 mL) cider vinegar
• 2 cups (500 mL) bottled barbecue sauce (hickory flavour)
• ¼ cup (50 mL) mayonnaise
• 1 tablespoon (15 mL) sugar
• 1 tablespoon (15 mL) cider vinegar
• 1 tablespoon (15 mL) pickle relish
• 1 teaspoon (5 mL) ground mustard
• ⅛ teaspoon (0.5 mL) celery seed
• 1 ½ cups (375 mL) coleslaw mix
• 2 packages (144 g) Old El Paso™ Mini Tortilla Bowls (12 Count)
• 24 dill pickle slices