Combine rub ingredients in sandwich bag. Shake to combine.
Spread rub all over pork shoulder and allow to sit for at least 30 minutes or overnight in the fridge.
Preheat oven to 300 degrees.
Heat 2 tablespoons oil in Dutch oven over medium heat and brown pork shoulder on all sides. Remove from heat, place on plate and set aside. In same dutch oven heat 1 tablespoon oil over medium high heat. Add onions and cook for 7-10 minutes or until lightly browned on the edges; turning once or twice. Add garlic and cook for an 1 additional minute. Add brandy and cook until reduced by half. Add Worcestershire sauce, soy sauce, chicken broth and liquid smoke. Stir to combine. Remove from heat. Add pork shoulder, cover and place in oven. Cook for 4-5 hours or until Pork pulls apart easily with a fork. Allow to cool for 10 minutes then use two forks to shred the pork.
Heat tortillas and top with a small amount of each; pulled pork, black beans, sliced avocados, quartered grape tomatoes, red onion and cilantro. Just before serving top with small amount of sour cream and salsa.
You can also cook this recipe in a large oven proof skillet and cover with foil.
This is a great recipe to make with leftover pulled pork. Usually a large pork shoulder or butt will be enough for 2-3 meals!