This simple recipe was inspired by the traditional kalua pork of Hawaii, for which a whole pig is rubbed thoroughly with salt and baked in an underground pit. In this dish, the salt combines with the slow cooking to make the pork incredibly tender and flavorful. Don't use a leaner cut of pork, such as pork loin or tenderloin, or the meat will be dry. These tacos are also terrific with a mango or other fruit salsa.
3 1/2 pounds Boston Butt pork roast
3 tablespoons kosher salt
20 (6-inch) corn tortillas
1/4 cup minced fresh cilantro
10 lime wedges
How to Make It
Preheat oven to 275°.
Trim fat from roast; rub surface of roast with salt. Place meat in a large Dutch oven; cover and place in oven. Cook 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.
Warm tortillas according to package directions. Fill each tortilla with about 1 1/2 ounces pork; serve with cilantro and lime wedges.