Slow Roasted Pork Tacos


  • 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


  1. Heat oven to 275 degrees F.
  2. Trim fat from roast; rub surface of roast with salt.
  3. Place meat in a large Dutch oven; cover and place in oven.
  4. Roast for 3 hours or until pork falls apart when pressed with the back of a fork.
  5. Remove from oven; let stand, covered, 15 minutes.
  6. Remove meat from bones, and shred with 2 forks. Set aside.
  7. Warm tortillas according to package directions.
  8. Fill each tortilla with about 1 1/2 ounces pork.
  9. Serve with cilantro and lime wedges.

Yield: 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

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