Season the pork butt with salt, pepper, chopped garlic and chili powder, let marinate overnight.

Instructions:

Slow Roasted Pulled Pork Tacos

1 (3 1/2 pound) Boston Butt pork roast
3 tablespoons kosher salt
20 (6-inch) corn or flour tortillas
1/4 cup minced fresh cilantro
½ cup sweet onions, diced and rinsed in water

lime wedges

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 and combine with roasting pan juices. Set aside.

Warm tortillas according to package directions. Fill each tortilla with about 1 1/2 ounces pork; serve with cilantro, diced onions and lime wedges.

Yields 8-10 servings.