In a small bowl mix together the kosher salt and chipotle powder and rub it into the pork, being sure to cover the entire surface of the meat with the mixture.

Put the pork in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 274 degrees. (if you are using a clay roaster, do not preheat the oven.) cook until the pork falls apart when you press it with the back of a fork, 3 ½ to 4 hours. Remove the pork from the oven and let rest, covered, for 15 minutes.

Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft. Wrap them in a tea towel and place them in a basket. Transfer the pork to a large serving platter and use two forks to pull it into chunks. Add the lime wedges to the platter, place the cilantro in a small serving bowl, and serve immediately with the tortillas on the side.