Slow-Cooked Carnitas Recipe

By norsegal8

Ingredients

• 1 1 to 4 pork shoulder butt roast (3 to 4 pounds)
• 3 3 3 garlic cloves, thinly sliced
• 2 2 2 teaspoons olive oil
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon pepper
• 1 1 1 bunch green onions, chopped
• 1-1/2 1-1/2 1-1/2 cups minced fresh cilantro
• 1 1 1 cup salsa
• 1/2 1/2 1/2 cup chicken broth
• 1/2 1/2 1/2 cup tequila or additional chicken broth
• 2 2 2 cans (4 ounces each) chopped green chilies
• 12 12 12 flour tortillas (8 inches), warmed
• Fresh cilantro leaves, sliced red onion and chopped tomatoes, optional

Preparation

Step 1

Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add the onions, cilantro, salsa, broth, tequila and chilies. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat; cool slightly. Shred with two forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.
Yield: 12 servings.

Originally published as Slow-Cooked Carnitas in Taste of Home
April/May 2011, p58