-sea salt
-fresh cilantro
-onion
-corn tortillas (tortillas from a Mexican store are the best)
-lime
Put roast in a crock pot. Cook overnight on low with water and sea salt. When you are ready to eat, shred the meat (it should be very easy after cooking that long). Cut cilantro. Dice onion. Quarter lime. Warm up tortillas (we usually heat them for a second on our griddle). Place two tortillas on a plate, add meat, onion and cilantro, squeeze lime over the top.
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