Cajun Pork Tacos (Experimental Recipe)

I pulled out one of my 3 1/2 quart slow cookers, and bought 3 lbs. of boneless pork shoulder country strip to put in it along with half a cup of water and 2 TB of Tony Chachere's Creole* Seasoning Mix. Put it on high, we'll see if it's tasty tomorrow!

*(Tony C. was a Cajun but when he started marketing his seasoning mix, Cajun was still considered an insult so he labeled it Creole instead.)

EDIT: On my Foobcake post, Sandy Cohen suggests using the spices as a dry rub, and that on a low heat it probably won't burn even if I leave out the water, and maybe add some lime juice. I also think that I'll try 3 TB next time. 12 hours was plenty of time (about half of the time was low, half on high) to get it just about completely shredded.