1 Boston butt pork roast (3-4 pounds), trimmed of visible fat
1 pkg. reduced-sodium taco seasoning
3 cloves garlic, sliced
1 large onion, quartered
1 can (4oz) whole green chiles, drained
6-8 flour tortillas (10″)
Shredded lettuce
Chopped tomatoes
Sliced avocados
Sour cream or queso fresco
Lime wedges
Chopped fresh scallions or Red Onions and fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chiles in a 4 1/2-6 quart slow cooker and add about 1 cup of water. Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low. Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with shredded lettuce, chopped tomato, sliced avocado, sour cream, and lime wedges. Garnish them with the chopped scallions and cilantro sprigs.