1 (3 1/2 pound) Boston Butt pork roast
3 tablespoons kosher salt
20 (6-inch) corn tortillas
1/4 cup minced fresh cilantro
10 lime wedges
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Preheat oven to 275 degrees F.
Trim fat from roast; rub surface of roast with salt. Place meat in a large Dutch oven; cover and place in oven. Roast for 3 hours or until pork falls apart when pressed with the back of a fork.
Remove from oven; let stand, covered, 15 minutes. Remove meat from bones, and shred with 2 forks. Set aside.
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Warm tortillas according to package directions. Fill each tortilla with about 1 1/2 ounces pork; serve with cilantro and lime wedges.
Yields 10 servings.
Per serving: Cal 333 (40% fat) Fat 14.9 g (4.9 g sat) Fiber 2.7 g Chol 88 mg Sodium 486 mg Carb 23.4 g Calcium 97 mg
