Place your pork roast into your crock pot and cook on low for 10-12 hours.

Shred the meat and season with salt and pepper to your liking.

To make it EXTRA fancy, crisp it up in skillet before serving in your tacos!

Combine the flour and salt in a food processor. Pulse in the fat.

Add the water slowly, with the machine running, until the dough forms a ball.

Knead on a lightly floured surface, adding flour as necessary, until the dough is quite smooth and elastic.

Wrap the dough and let it sit, at room temperature until you are ready to make your tortillas. If it is going to be a while, refrigerate the dough.

Allow the dough to come to room temperature and divide it into 6 pieces. Using a tortilla press, press the dough into tortillas! If you do not have a tortilla press, roll out the pieces on a lightly floured surface, into an 8 inch circle.

Heat a large cast iron skillet, or griddle over medium heat. One at a time, cook the tortillas until brown spots begin to appear. Flip and cook the other side. About 4 or 5 minutes per tortilla.

Keep warm in tin foil until you are ready to eat!