Place Pork Shoulder in a slow cooker. Combine Pork & Chicken ingredients and rub all over the pork and chicken. Add 1/2 cup of water to the slow cooker.
Cook on low for 6-8 hours, or until pork is very tender. Shred pork and chicken with two forks.
In a saucepan, combine BBQ Sauce and Bourbon. Simmer for 15 minutes, stirring occasionally.
Add shredded pork and chicken to the BBQ Sauce and toss to coat.
Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork.
Bake potatoes for 60-75 minutes, or until tender when pierced with a fork.
While potatoes are baking, prepare the Chipotle Crema. In a small bowl, combine Mexican Crema, minced Chipotle Pepper, and Lime Juice. Stir well.
Once potatoes are cooked, carefully slice open and fluff the insides with a fork.
Top each potato with Pulled Pork & Chicken, a generous dollop of Chipotle Crema, Pickled Red Onions, Cotija Cheese, and Fresh Cilantro.
