Slow-Cooked Carnitas

By cheeserohan

Ingredients

• 1 boneless pork shoulder butt roast (3 to 4 lbs.)
• 3 garlic cloves, thinly sliced
• 2 tsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 bunch green onions, chopped
• 1 1/2 cups minced fresh cilantro
• 1 cup salsa
• 1/2 cup chicken broth
• 1/2 cup tequila or additional chicken broth
• 2 cans (4 oz. each) chopped green chilies
• 12 flour tortillas (8 in.), warmed
• optional toppings: fresh cilantro leaves, chopped avocado and tomato

Details

Servings 12

Preparation

Step 1

1. Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with 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.

2. 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.