Contributed by Paula

This is a recipe from Cooking Light and it is really yummy! Oh, and couldn’t be easier. Make some rice and refried beans and you’re all set!

Ingredients:

• 3 1/2 lbs pork butt roast
• 3 Tbsp kosher salt
• Corn or flour tortillas
• Garnishes: cilantro, sour cream or plain yogurt, lime wedges

Preheat oven to 275 degrees. Trim fat from roast, if you wish. Rub surface of roast with kosher salt. **If you get a smaller roast, cut back on the salt. Otherwise, it can turn out a bit too salty.** Place meat in a large Dutch oven or anything you have that is large enough. Cover and place in the oven. Cook for 3 hours or until pork falls apart when pressed with the back of a fork. **I usually go for 4-5 hours.** Remove from oven; let stand, covered, for 15 minutes. Remove meat from bones and shred with 2 forks if too hot to touch. Set aside.

Warm the tortillas. Fill with some pork and whatever garnishes you prefer.