For pulled pork sandwiches we use shoulder and either bottled or homemade BBQ sauce in the slow cooker for 8+ hours on the low setting. For tacos I'd use more mexican flavors like tomato sauce (or paste and water) with cumin, mexican oregano, chili, etc. We always make coleslaw for our pulled pork. We had pulled pork sandwiches on slider buns for a party with 25 guests, it was easy for a big group and the veggie (coleslaw), carbs (buns) and protein are all included. The bigger eaters had more than one and those who didn't want as much had just one.

Not that you said you are party planning, I just got distracted with that memory! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />