Shredded Pork Tacos

I really like this recipe, it was reallly yummy, it just takes awhile for the roast to cook in the oven, but other than that, it was really simple to make.

1 pork roast
cumin
onion
salt
pepper
garlic powder
12 taco shells or six 6- to 8-inch flour tortillas
3/4 cup bottled salsa
2 cups shredded lettuce
1/2 cup finely shredded Monterey Jack cheese or anejo enchilado cheese (2 ounces)
Dairy sour cream (optional)
1 recipe for Guacamole (look at Guacamole Recipe)
Directions
1. I sprinkled my roast with cumin, dried onion (you could probably use a half of lipton onion packet if you don't have dried onion,) salt, pepper and garlic powder, just enough to cover the top of the roast. I put it in a roasting dish and added a little bit of water and baked it for 30 minutes on 325, and then turned it down to 275 and let it cook for another 1-2 hours.
Shred pork using two forks to pull through meat in opposite directions. Drain pork and return the pok to the stove top. Stir in salsa, additional cumin, garlic powder and salt and pepper and a little water. If you would rather use a small can of whole tomatoes instead of adding water that would taste even better. Then just let it cook slowly on the stove stirring, to make sure that it stays moist and doesn't get dry.
2. To assemble tacos, place pork mixture in warm taco shells. Top with lettuce, cheese, and guacamole. (If using flour tortillas, place pork mixture in center of warm tortillas and add remaining ingredients; fold tortillas in half.) If desired, serve with sour cream.
4. Makes 12 tacos