shredded pork butt roast
onions and garlic
cotija cheese
fresh cilantro
salsa
limes
small white corn soft tortillas
Cook pork butt roast the day prior In a crockpot, shred and warm on the stove.
Chop fresh cilantro.
Sauté onions and garlic, set aside in a bowl.
Warm the tortillas, lightly toasting on a hot greased skillet.
Slice the limes for optional squeezing on top.
Serve individual tacos with tortillas, meat, cheese, cilantro, and onions and garlic.
Serve salsa and limes as optional toppings.