My entire point in making Roasted Pork Butt is that I wanted to use the shredded meat for tacos. Though the meat wasn’t as tender as I would have liked and, thus, shredding the meat took forever, it was well worth it when I bit into these tacos.
- Heat tortillas in a medium-sized skilled to make more pliable. (I used corn tortillas, but if you prefer flour they work just as well.)
- Layer with beans, shredded pork and salsa.
Because the salsa was a tad too runny, my corn tortillas disintegrated almost immediately. Therefore I would recommend one of three things: A) use flour tortillas B) use a thicker salsa C) double up on the tortillas. I suppose option B and C couldn’t hurt either.