Preheat your oven to 475 degrees. Then place the pork roast with the fat side of the pork up in an oven-safe pan. Season it with kosher salt.
In a small bowl combine the syrup, mustard, brown sugar and garlic and mix it well. Then pour the mixture over the pork, covering the entire pork roast. Cover your pan of pork with aluminum foil and place it in the oven.
After about 10 minutes, turn the heat down to 200 degrees F and let it cook low and slow for 7-8 hours. Do NOT open the oven door until the end to check the temperature. When it’s done to about an internal temp of 205° F and then remove it from the oven.
Then let it cool enough to handle and then start pulling the pork apart by removing the fat off the top first. Then shred the remainder of the roast into bite size pieces. We used these metal meat claws for easier shredding.
Serve the meat on a tortilla topped with your favorite toppings. Be sure and store the leftovers in the fridge