In a 3-quart Crock-Pot, combine the chopped onions, minced garlic, minced jalapeño pepper, taco sauce, barbecue sauce, and chili powder.
Sprinkle the pork roast with salt and pepper, then place it into the Crock-Pot on top of the sauce mixture.
Cover and cook on low for 8–10 hours, or until the pork is very tender.
Remove the pork from the Crock-Pot and shred it using two forks.
Return the shredded pork to the Crock-Pot, stir to combine, and cook on high for an additional 30 minutes.
Serve the shredded pork over rice, or with warmed corn or flour tortillas, and guacamole for added flavor.
Notes / Tips / Wine Advice:
Serving Tip:For a quick meal, serve the shredded pork in soft tortillas with fresh toppings like cilantro, lime, and avocado.Wine Advice:Pair with a medium-bodied red wine, such as Zinfandel, or a cold beer to balance the BBQ flavors.