Pulled Pork Tacos
1 boneless pork shoulder roast 3-pound, Boston butt
1 teaspoon ground black pepper
1 box taco dinner kit 12.2-ounce
2 cups shredded lettuce
1 cup diced tomato
Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil, and top with a wire rack. Spray foil and rack with nonstick cooking spray.
Sprinkle roast on all sides with pepper and taco seasoning from packet. Cut roast into 4 equal pieces. Place on prepared rack, and bake for 20 minutes. Turn meat, and bake for 35 to 40 minutes longer, or until fork-tender. Place pork on a cutting board, and let stand for 10 minutes. Using 2 forks, shred pork.
Heat taco shells according to package directions. Add meat to bottom of taco shells. Top evenly with lettuce and tomato. Serve with salsa and Ranch-cheese sauce from dinner kit.