Place roast in large baking pan and add Alaskan ESB, Worcestershire sauce and hot sauce. Add pepperoncinis with juice. Sprinkle dressing mix, seasoning and sliced leek. Bake at 400 degrees for two hours the night before you plan to serve it. Refrigerate over night.
The next day, slice roast and add to crock-pot with juices from pan. Simmer for four hours or until tender and meat begins to fall apart.
Meanwhile grate Parmesan and mix with flour. In a nonstick skillet, sprinkle 1/4-cup cheese in a circle. Cook until golden brown. Flip and brown on the other side. Remove from pan and immediately drape over a dowel covered with a papertowel.
Serve meat in Parmesan taco shell and top as desired with sliced leeks, chopped pepperoncinis and grated mozzarella.

Submitted by: Tony Hand