Pulled pork Taco's need topping advice?

could try some fried onion strings or fried leek greens for a replacement of the crunchy cabbage. while I haven't tried it, some fresh anaheim or poblano chiles sliced and quickly sauteed or perhaps even smoked would go good.

Cole slaw is certainly the kicker as cabbage is better with a taco than lettuce.

A smoked/roasted tomato/tomatillo salsa could be good.

Cheese, plain or smoked. I'd done bbq nachos with cheese and been happy. Even the crumbly cotija would be good and probably better than cheddar. A little more assertive to stand up to the other flavors.

Some hot peppers, pickled jalapenos or something you smoked yourself. Also look at rajas, another twist on a pepper accent.

Sour cream and guacamole I'm a little mixed on. Maybe mix some ranch style dressing and barbecue sauce half and half. Offer some cooling dairy tones with some barbecue flair.

Unique?

"something unique"? How about (off the top of my head):

-- a chunky salsa of sweet potatoes, pineapple and cilantro

-- a sauce of tomatoes, chipotle and Dijon mustard

-- a relish of garlic, mustard and cornichons

-- a creamy tarragon, garlic and wine sauce

-- honey, citrus and mustard

-- raspberry, diced fennel bulb and thyme

-- manchego cheese.

Joe

I would seriously keep it as simple as possible because the pork will probably be delicious! Cilantro, fresh lime, a slice or two of avacado...

make your slaw w/vinegar instead of mayo, and add some cooked pureed tomatillo, cilantro, and a little of whatever hot you like. Top w/FF onions for crunch.

have you ever had a kogi taco? kimchi slaw taste pretty good!

also you can do raddish julienne picked in white vinigar

The easiest authentic topping is fresh made Pico de Gallo, there are lot of variations, but simply:
diced tomatoes, minced jalapeno pepper, diced red or white onion, cilantro, lime, salt. You can add pepper or garlic, and build from that point your own variations.

Sprinkle a little taco seasoning on the meat when you warm it up, heat the tortillas, (I have electric stove), I put the tortilla directly on the burner very low heat and rotate a few times, this gets a little crisp char, and then flip do again. It is slow but adds a little taste.

To give the meat a more authentic flavor, I keep a product from our local Costco in the fridge, a semi fresh tomatillo salsa verde, it is mostly liquid, when I heat the meat I wet the meat with the tomattilo salsa.
(I mentioned heat the meat, when I smoke pork butt, the left overs and there is a lot, are used for taco's or burritos)

When we have pulled pork off the smoker, I like to just use a softened corn tortilla, some pork, bbq sauce, cheese, and a little cole slaw. I think caramelized onions would be really good and maybe some roasted red peppers, too.

Pulled pork enchiladas are great, too. I've done 'em with red sauce & green sauce; both were fantastic.