Step 1

Preheat oven to 350 degrees.

Step 2

Sprinkle roast with rice vinegar all over. Then rub with the dry rub mixture all over so it completely covers the meat. (Depending on how big a roast you make, you might have to adjust the dry rub mixture, making a little more.)

Step 3

Put roast in a deep baking pan and cover with foil. Bake at 350 degrees for 2-1/2-3 hours depending on how big the roast is.

Step 4

Uncover roast. Remove most of the fat dripping don't remove it all. Reserve about 1-cup of drippings (very important!).

Step 5

Shred roast with two forks and spread out in baking pan.

Step 6

Return to oven and bake about 30 to 45 min until meat is crispy and tender. (If your roast gets too dry while roasting, add the 1 cup dripping you reserved for later and bake for another 5 min. so everything can incorporate.) Remove from oven and your meat is ready.

Step 7

While your meat is cooking, you can chop, slice, and shred all your fixing. You can warm your tortillas right before you serve them and keep them warm in a tortilla warmer.

Step 8

I set everything buffet style so everyone can fix their tacos to their liking. I also put a big dish of rice and beans to go along with the tacos. A margarita or big tall glass of beer goes great with these tacos. Enjoy!