Pork Carnitas

By á-47

Ingredients

• 1 boneless pork shoulder butt roast (3-4 lbs)
• 3 garlic cloves, thinly sliced
• 2 tea. olive oil
• 1/2 tae. salt
• 1/2 tea. pepper
• 1 bunch green onions, choppd
• 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, warmed
• Optional toppings: fresh cilantro, chopped avocado and tomato

Preparation

Step 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.

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 topping of your choice.