A couple days before you plan to serve this dish, you need to liberally season your pork butt with your favorite pork rub, Kosher salt, and black pepper. Don’t be afraid to be heavy-handed with the seasonings or your pork will be bland.
Once it’s seasoned, place it in a zipped plastic bag (with all the air forced out) or vacuum seal it and let the roast marinate in the fridge for at least 24 hour and up to 72 hours.
On the day you’re roasting the pork, preheat the oven to 250°F. Toss the chopped onions and bacon with some salt and pepper in the bottom of a large Dutch oven.
Take the roast out of the bag and put it on top of the onions and bacon mixture.
Place the lid on the Dutch oven and pop it in the oven for around 8 hours or when the meat is super tender. Don’t be surprised to find a lot of liquid in the bottom of your pot!
Turn your oven to broil. Remove the roast from the pot and place on a wire rack on top of a foil-lined baking sheet. Place the roast under the broiler for around 5-10 minutes to get some color and flip it and broil the other side for 5-10 minutes. Shred the meat with two forks and set aside.
Remove the onions and bacon from the pot and bring it to a boil. Add the apple juice and simmer for 5-10 minutes to reduce slightly. Taste for seasoning and adjust with salt and pepper. The sauce will be really cloudy and fatty so strain it and place it in a fat separator.
Pour the strained sauce over the shredded pork and nuke the covered dish in the microwave for a couple minutes to heat through. Serve on lettuce leaves and your guests can top their “tacos” with their favorite condiments!